Chicken Stir-fry with Udon Noodles

Ingredients

• 1¼ lb boneless, skinless chicken breasts
• 18 oz udon noodles (fresh or frozen)
• 2 cup broccoli florets
• 2 medium carrots
• 1 large bell pepper
• ½ medium yellow onion
• 3 clove garlic
• 1 inch fresh ginger
• ½ cup soy sauce
• ¼ cup chicken broth
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tsp sesame seeds (optional)
• 2 stalk green onions (optional)

Steps

1. Slice chicken breasts into 1-inch pieces. Whisk together soy sauce, chicken broth, hoisin sauce, sesame oil, and cornstarch in a small bowl to create the stir-fry sauce.
2. Prepare vegetables: chop broccoli into florets, slice carrots and bell pepper into thin strips, dice onion, mince garlic, and grate ginger.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add remaining 1 tablespoon of vegetable oil to the skillet. Add onion, carrots, and broccoli and stir-fry for 3-4 minutes until slightly tender-crisp. Add bell pepper, garlic, and ginger and cook for another 1-2 minutes.
5. Meanwhile, cook udon noodles according to package directions. Drain well.
6. Return cooked chicken to the skillet with the vegetables. Pour the prepared stir-fry sauce over the chicken and vegetables. Bring to a simmer and cook, stirring, until the sauce thickens.
7. Add the cooked udon noodles to the skillet and toss everything together to coat evenly. Cook for 1-2 minutes until heated through.
8. Serve immediately, garnished with sesame seeds and chopped green onions, if desired.