Chicken Vegetable Udon Stir-Fry
Tender chicken, colourful vegetables and thick, chewy udon noodles tossed in a savoury stir-fry sauce. An easy, satisfying family dinner.
This chicken and vegetable udon stir-fry is an easy homemade dinner packed with tender chicken, chewy udon noodles and colourful vegetables, including broccoli, cauliflower, green beans, cherry tomatoes and mushrooms. Tossed in a rich, savoury hoisin sauce, it’s full of flavour and satisfying textures. Made with simple ingredients I had on hand, it’s become one of our favourite quick weeknight dinners!
Tender Chicken and Vegetable Udon Stir-Fry with Hoisin Sauce
This chicken and vegetable udon stir-fry combines golden chicken, thick, chewy udon noodles and colourful vegetables in a rich, savoury hoisin sauce. Broccoli, cauliflower, green beans, mushrooms and cherry tomatoes bring plenty of fresh flavour and texture. It’s a hearty homemade stir-fry that makes good use of everyday ingredients.
Why You’ll Love This Easy Chicken Udon Stir-Fry
The combination of tender chicken, chewy noodles and slightly crisp vegetables makes this dish so satisfying. The hoisin sauce adds a lovely sweet and savoury flavour without needing a complicated sauce. I originally put this recipe together using vegetables I had in the fridge, and that’s part of its appeal. You can easily switch things around!
A Quick and Comforting Dinner for Busy Weeknights
This homemade chicken udon stir-fry is perfect for busy evenings when you want something filling without spending hours in the kitchen. It’s especially comforting on chilly fall and winter nights, but the fresh vegetables keep it from feeling too heavy. Serve it straight from the skillet with sliced green onions and a sprinkle of sesame seeds.
Fresh Vegetables for Chicken and Vegetable Udon Stir-Fry
Fresh broccoli, cauliflower, green beans, mushrooms and cherry tomatoes add colour, flavour and a lovely crunch to this chicken and vegetable udon stir-fry. Having everything chopped and ready before heating the wok makes cooking much easier. These colourful vegetables pair beautifully with tender chicken, chewy udon noodles and a rich, savoury hoisin sauce.
Cutting the chicken breast into evenly sized, bite-sized pieces helps it cook quickly and evenly for this chicken and vegetable udon stir-fry. The chicken develops a lovely golden colour in the hot skillet before being tossed with fresh vegetables, chewy udon noodles and a rich, savoury hoisin sauce.
Real Kitchen Tip: The Secret to Tender Chicken Udon Stir-Fry
For the best chicken and vegetable udon stir-fry, cook your cubed chicken in a hot skillet in a single layer, giving it room to develop a lovely golden crust. Avoid overcrowding the pan, or the chicken will steam instead of brown. Once it’s cooked through, remove it while you stir-fry the vegetables, then return it to the pan with the udon noodles and hoisin sauce. This keeps the chicken tender and the vegetables deliciously crisp!
Tips and Tricks for Perfect Chicken and Vegetable Udon Stir-Fry
• Get the chicken golden: Cook your cubed chicken in a hot wok or large skillet with a little oil. Give the pieces enough room to brown rather than steam. That lovely golden colour adds extra flavour to your homemade chicken udon stir-fry.
• Prepare your vegetables first: Chop the broccoli, cauliflower, green beans, mushrooms and cherry tomatoes before you start cooking. Stir-frying moves quickly, and having everything ready makes the whole process much easier.
• Keep the vegetables tender-crisp: Add the cauliflower, broccoli and green beans first, followed by the mushrooms and cherry tomatoes. You want the vegetables cooked but still holding their shape, with a little crunch in every bite.
• Don’t overcook the udon noodles: Frozen udon noodles only need a short cooking time. Loosen them according to the package instructions, drain well and add them toward the end so they stay wonderfully thick and chewy.
• Add the hoisin sauce last: Toss the chicken, vegetables and udon noodles together before adding your hoisin sauce. Stir gently until everything is evenly coated. If the sauce becomes too thick, add a small splash of water.
• Avoid overcrowding the wok: Too many ingredients at once can cause your vegetables to steam instead of stir-fry. If you’re making a large batch, cook the chicken and vegetables separately, then combine everything at the end.
• Serve straight from the skillet: This chicken and vegetable udon stir-fry is especially delicious while the noodles are hot and the vegetables are still slightly crisp. Finish with sliced green onions and sesame seeds for a little extra flavour and crunch.
Chicken & Vegetable Udon Stir-Fry with Hoisin Sauce
Equipment
- 1 Large wok or large skillet
- 1 Cutting board
- 1 Sharp knife
- 1 set of measuring cups
- set of measuring spoons
- 1 Wooden spoon or spatula
- 1 Colander or strainer (for draining noodles)
- 1 Small bowl (optional, for sauce mixing)
- 1 Tongs (for tossing noodles and chicken)
- 1 Garlic press (for quicker prep)
Ingredients
- 2 chicken breasts cubed
- 1½ cups broccoli florets
- 1½ cups cauliflower florets
- 1 red bell pepper thinly sliced (optional)
- 1 cup cherry tomatoes halved if large
- 1½ cups green beans chopped
- 1 cup mushrooms sliced (cremini or white button work well)
- 1 pkg udon noodles fresh or frozen ( if frozen thawed and separated in warm water)
- ½ cup chicken stock low sodium
- 3 tablespoons hoisin sauce
- 1½ tablespoons soy sauce or tamari
- 2 teaspoons sesame oil plus more for cooking
- 3 cloves garlic minced
- 1 teaspoon ginger grated fresh or ½ tsp ground ginger
- ½ teaspoon chili flakes or 1 teaspoon sriracha – optional, for spice
- Salt and pepper to taste
- Optional Garnish
- Sesame seeds
- Chopped green onions
- Lime wedges
Instructions
- Prep the NoodlesSoak the frozen udon noodles in warm water to loosen. Drain and set aside.
- Cook and Caramelize the ChickenHeat 1 tablespoon neutral oil or sesame oil in a large wok or skillet over medium-high to high heat.Add cubed chicken in a single layer. Let it cook undisturbed for 2–3 minutes to develop a golden crust.Stir and continue cooking for another 2–3 minutes until chicken is golden and slightly caramelized.Optional (for extra caramelization):Add 1 tablespoon hoisin sauce to the chicken during the last minute of cooking and toss to coat.Remove chicken from the pan and set aside.
- Sauté AromaticsReduce heat slightly and add another teaspoon of oil if needed.Sauté garlic, ginger, and chili flakes (if using) for about 30 seconds until fragrant.
- Cook the VegetablesAdd broccoli, cauliflower, and green beans. Stir-fry for 3–4 minutes.Add mushrooms and cook for 1 minute.Pour in 2 tablespoons of chicken stock, cover, and steam for 2 minutes.Add bell pepper and cherry tomatoes. Stir-fry uncovered for another 2 minutes.
- Combine EverythingReturn the chicken to the pan.Add udon noodles, remaining hoisin sauce, soy sauce, and remaining chicken stock.Toss everything together and stir-fry for 2–3 minutes until hot and saucy.
- Finish and ServeDrizzle with sesame oil.Taste and adjust seasoning with salt and pepper if needed.Garnish with sesame seeds, green onions, or a squeeze of lime before serving.
Notes
- For caramelized chicken: Cook the chicken in a single layer and avoid stirring for the first 2–3 minutes to develop a golden crust.
- Don’t overcrowd the pan: Cook in batches if needed to keep everything crisp and prevent steaming.
- Adjust the sauce: Add an extra splash of chicken stock if you prefer a saucier stir-fry.
- Vegetable flexibility: Swap or add vegetables like snap peas, carrots, bok choy, or zucchini.
- Make it spicy: Add more chili flakes or drizzle with sriracha before serving.
- Gluten-free option: Use tamari instead of soy sauce and check that your hoisin sauce is gluten-free.
- Brighten the flavors: A squeeze of lime or splash of rice vinegar at the end adds freshness and balance.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best texture.