Chicken Udon: A Delicious and Easy Recipe You’ll Love

Chicken Udon: Prepare to embark on a culinary journey to the heart of Japan with a dish that’s as comforting as it is delicious! Imagine sinking your teeth into thick, chewy udon noodles, bathed in a savory broth, and studded with tender pieces of chicken. This isn’t just a meal; it’s an experience.

Udon noodles have a rich history in Japanese cuisine, dating back centuries. Believed to have been introduced from China, they quickly became a staple, evolving into the thick, satisfying noodles we know and love today. Chicken Udon, in particular, offers a delightful balance of flavors and textures that has made it a beloved comfort food across generations.

What makes Chicken Udon so irresistible? It’s the perfect harmony of simplicity and depth. The broth, often a delicate blend of dashi, soy sauce, and mirin, provides a umami-rich foundation. The chicken adds a savory protein element, while the udon noodles offer a satisfying chewiness that keeps you coming back for more. Plus, it’s incredibly versatile! You can customize it with your favorite vegetables, from scallions and shiitake mushrooms to spinach and carrots, making it a complete and nourishing meal. Whether you’re looking for a quick weeknight dinner or a comforting bowl on a chilly day, Chicken Udon is guaranteed to satisfy.

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon sake (or dry sherry)
• 1 tablespoon mirin (sweet rice wine)
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• For the Udon Noodles:
• 1 lb fresh or frozen udon noodles
• For the Broth:
• 6 cups chicken broth (low sodium preferred)
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake (or dry sherry)
• 1 tablespoon sugar
• 1 teaspoon dashi powder (optional, but recommended for authentic flavor)
• For the Vegetables:
• 1 large onion, thinly sliced
• 2 carrots, peeled and thinly sliced
• 4 shiitake mushrooms, stemmed and sliced (or other mushrooms of your choice)
• 2 cups baby bok choy, chopped
• 4 green onions, thinly sliced, for garnish
• Optional Toppings:
• Sesame seeds
• Chili oil or flakes
• Soft boiled egg
• Nori seaweed, cut into strips

Preparing the Chicken:

Okay, let’s get started with the chicken! This marinade is super simple but packs a ton of flavor. Trust me, it makes all the difference.

1. In a medium bowl, combine the chicken pieces, soy sauce, sake (or sherry), mirin, grated ginger, minced garlic, sesame oil, and cornstarch.
2. Mix everything really well, making sure the chicken is evenly coated. The cornstarch helps to tenderize the chicken and gives it a nice texture when cooked.
3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. If you have more time, you can marinate it for up to a few hours – the longer, the better! This allows the flavors to really penetrate the chicken.

Preparing the Vegetables:

While the chicken is marinating, let’s prep our veggies. This part is pretty straightforward.

1. Thinly slice the onion. I like to slice it pole to pole (from root to tip) so that the slices are long and slender.
2. Peel and thinly slice the carrots. You can use a mandoline for this if you have one, but a sharp knife works just fine. Aim for slices that are about 1/8 inch thick.
3. Stem and slice the shiitake mushrooms. If you’re using dried shiitake mushrooms, remember to rehydrate them in warm water for about 30 minutes before slicing. Discard the stems, as they can be tough. You can substitute with other mushrooms like cremini or button mushrooms if you prefer.
4. Chop the baby bok choy into bite-sized pieces. Make sure to wash it thoroughly to remove any dirt.
5. Thinly slice the green onions for garnish. Set them aside for later.

Cooking the Chicken and Vegetables:

Now for the fun part – cooking! We’ll start by sautéing the chicken and vegetables until they’re perfectly tender.

1. Heat a large pot or Dutch oven over medium-high heat. Add a tablespoon of vegetable oil or canola oil.
2. Once the oil is hot, add the marinated chicken to the pot. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. This should take about 5-7 minutes. Be careful not to overcrowd the pot, or the chicken will steam instead of brown. If necessary, cook the chicken in batches.
3. Remove the chicken from the pot and set it aside.
4. Add the sliced onion and carrots to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
5. Add the sliced shiitake mushrooms and cook for another 3-5 minutes, until they are softened and slightly browned.
6. Add the chopped baby bok choy and cook until it wilts, about 2-3 minutes.

Making the Broth:

The broth is the heart and soul of this dish. It’s what brings all the flavors together. Don’t skip this step!

1. Pour the chicken broth into the pot with the vegetables.
2. Add the soy sauce, mirin, sake (or sherry), sugar, and dashi powder (if using).
3. Bring the broth to a simmer over medium heat.
4. Taste the broth and adjust the seasoning as needed. You might want to add a little more soy sauce for saltiness, sugar for sweetness, or dashi powder for umami.
5. Return the cooked chicken to the pot and simmer for another 5-10 minutes to allow the flavors to meld together.

Cooking the Udon Noodles:

Udon noodles are super easy to cook. Just follow these simple steps.

1. If using frozen udon noodles, thaw them according to the package instructions. You can usually do this by running them under warm water for a few minutes.
2. Bring a large pot of water to a boil.
3. Add the udon noodles to the boiling water and cook according to the package instructions. Fresh udon noodles usually take about 2-3 minutes to cook, while frozen udon noodles may take a bit longer.
4. Drain the noodles well.

Assembling the Chicken Udon:

Finally, the moment we’ve all been waiting for – assembling our delicious Chicken Udon!

1. Divide the cooked udon noodles among bowls.
2. Ladle the chicken and vegetable broth over the noodles. Make sure each bowl gets a generous portion of chicken and vegetables.
3. Garnish with sliced green onions, sesame seeds, chili oil or flakes (if using), and a soft boiled egg (if using). You can also add nori seaweed strips for an extra touch of flavor.
4. Serve immediately and enjoy!

Tips for Success:

• Don’t overcook the chicken: Overcooked chicken can be dry and tough. Cook it just until it’s cooked through.
• Adjust the seasoning to your taste: The amount of soy sauce, sugar, and dashi powder can be adjusted to suit your preferences.
• Use high-quality ingredients: The better the ingredients, the better the flavor of the dish.
• Get creative with toppings: Feel free to add other toppings like tempura flakes, fish cakes, or kamaboko.
• Make it vegetarian: Substitute the chicken broth with vegetable broth and use tofu instead of chicken.

Variations:

• Spicy Chicken Udon: Add a tablespoon of gochujang (Korean chili paste) to the broth for a spicy kick.
• Curry Chicken Udon: Add a tablespoon of Japanese curry powder to the broth for a flavorful twist.
• Seafood Udon: Add shrimp, scallops, or other seafood to the broth along with the chicken.

I hope you enjoy this Chicken Udon recipe as much as I do! It’s a comforting and flavorful dish that’s perfect for a cozy night in. Don’t be afraid to experiment with different ingredients and toppings to make it your own. Happy cooking!

Conclusion:

This Chicken Udon recipe isn’t just another weeknight meal; it’s a flavor explosion waiting to happen! From the savory, umami-rich broth to the perfectly cooked, chewy udon noodles and tender chicken, every element works in harmony to create a truly satisfying and comforting dish. I’ve made this countless times, and it’s always a hit, even with the pickiest eaters. It’s quick enough for a busy weeknight but impressive enough to serve to guests. Trust me, once you try it, you’ll be adding it to your regular rotation.

But the best part? It’s incredibly versatile! Feel free to experiment with different vegetables. Sliced bell peppers, bok choy, or even some mushrooms would be fantastic additions. If you’re feeling adventurous, a drizzle of chili oil or a sprinkle of toasted sesame seeds can add a delightful kick and nutty aroma. For a vegetarian option, simply substitute the chicken with tofu or extra vegetables and use a vegetable broth instead of chicken broth. The possibilities are truly endless!

Serving Suggestions and Variations:

* Garnish with Freshness: A sprinkle of chopped green onions or cilantro adds a burst of freshness and color.
* Spice it Up: Add a dash of sriracha or chili flakes for a fiery kick.
* Protein Power: For a heartier meal, add a soft-boiled egg on top. The runny yolk adds richness and flavor.
* Make it a Meal Prep Staple: This Chicken Udon is perfect for meal prepping! Simply divide the noodles, chicken, and broth into separate containers and combine them when you’re ready to eat.
* Broth Boost: For an even richer broth, consider adding a tablespoon of miso paste or a splash of soy sauce.

I genuinely believe that this Chicken Udon recipe is a must-try for anyone who loves delicious, easy-to-make meals. It’s a comforting bowl of goodness that’s perfect for any occasion. It’s a great way to introduce yourself to the world of Japanese noodle dishes, and I’m confident that you’ll love it as much as I do.

So, what are you waiting for? Head to your kitchen, gather your ingredients, and get cooking! I’m so excited for you to experience the deliciousness of this recipe. And more importantly, I’d love to hear about your experience. Did you make any variations? What did you think of the flavor? What did your family and friends think?

Please, don’t hesitate to leave a comment below and share your thoughts and photos. Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. I can’t wait to see your culinary creations! Happy cooking, and enjoy your amazing bowl of Chicken Udon! Let me know if you have any questions, and I’ll do my best to answer them. I’m always here to help you on your cooking journey.