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Chicken udon stir fry with tender chicken, broccoli, cauliflower, bell peppers, green beans, mushrooms, and cherry tomatoes tossed in a savory hoisin sesame sauce.

Chicken & Vegetable Udon Stir-Fry with Hoisin Sauce

Tender caramelized chicken, chewy udon noodles, and crisp colorful vegetables tossed in a savory hoisin sesame sauce. This quick and flavorful stir-fry makes an easy, satisfying weeknight dinner ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate / Rest Time (Optional) 5 minutes
Total Time 35 minutes
Course Main Course
Servings 4 people
Calories 247 kcal

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 Noodles
    Soak the frozen udon noodles in warm water to loosen. Drain and set aside.
  • Cook and Caramelize the Chicken
    Heat 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 Aromatics
    Reduce 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 Vegetables
    Add 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 Everything
    Return 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 Serve
    Drizzle 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.
    • Pro Tip for That Beautiful Photo Look:
    Use high heat
    Don't overcrowd the pan.
    Let chicken sit without stirring for the first few minutes

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.

Nutrition

Serving: 1servingCalories: 247kcalCarbohydrates: 19gProtein: 30gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 74mgSodium: 784mgPotassium: 1021mgFiber: 4gSugar: 9gVitamin A: 1721IUVitamin C: 103mgCalcium: 63mgIron: 2mg
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