Hajar Larbah

Honey Chipotle Chicken Udon

5 from 4 votes

Honey Chipotle Chicken Udon is the dinner you make in a crunch but that packs a punch! It’s so flavorful with a little bit of sweet and a little bit of spicy. From the stir-fry veggies to the chicken, this couldn’t be a more balanced meal!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Jump to Recipe

Honey Chipotle Chicken Udon is the dinner you make in a crunch but that packs a punch! It’s so flavorful with a little bit of sweet and a little bit of spicy. From the stir-fry veggies to the chicken, this couldn’t be a more balanced meal!

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Honey Chipotle Chicken Udon

Honey Chipotle Chicken Udon is the dinner you make in a crunch but that packs a punch! It’s so flavorful with a little bit of sweet and little bit of spicy. From the stir-fry veggies to the chicken, this couldn’t be a more balanced meal!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yields4 to 5
Print Recipe Pin Recipe
Servings4 to 5

Ingredients

CHICKEN

  • 1 pound boneless skinless chicken thighs, cut into small pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt, more or less to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon red pepper flakes, optional

SAUCE

  • 4 tablespoons low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons honey
  • 2 tablespoons light brown sugar
  • 1 tablespoon rice vinegar
  • 2 to 3 tablespoons chipotle adobo paste
  • 1 tablespoon minced garlic
  • 2 tablespoons unsalted butter

STIR-FRY VEGGIES

  • 1 tablespoon olive oil
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli, cut in small florets
  • 1/2 cup thinly sliced carrots
  • salt, to taste
  • black pepper, to taste

OTHER

  • 2 7 ounce packets of cooked udon
  • chopped cilantro, for garnish
  • chopped green onions, for garnish
  • toasted sesame seeds

Instructions 

  1. To a mixing bowl, add the chopped chicken, cornstarch, chili powder, salt, black pepper, cumin, coriander, and red pepper flakes. Toss together to coat the chicken evenly in the cornstarch and spices.
  2. Heat a large frying pan over medium-high heat and add olive oil and butter.
  3. Add the coated chicken and fry for 7 to 8 minutes until golden brown and fully cooked.
  4. Remove the chicken from the pan, add a drizzle of olive oil, add the veggies, and a sprinkle of salt and black pepper.
  5. Saute for 6 to 7 minutes until softened. Remove the veggies from the pan and set aside.
  6. To the same pan over medium heat, make the sauce. Add soy sauce, oyster sauce, honey, brown sugar, rice vinegar, chipotle adobo paste, minced garlic, and butter. Mix together well and simmer for 2 to 3 minutes.
  7. Add back in the chicken, veggies, and udon noodles.

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Recipe Rating




12 people are discussing this recipe. Join in

  1. Rachel
    Reply

    This was so good! I added red onion to the stir fry and ginger to the sauce, then kept everything else the same. I really loved the chipotle adobe paste and cilantro, both something I wouldn’t have thought to add to this but went perfectly. This is going in the recipe box for sure!

  2. Kim Klein
    Reply

    So GOOD!! Added water chestnuts.

  3. Megha
    Reply

    This recipe was an absolute hit in my family! The flavors came together seamlessly! Def making this on a regular, thank you!

  4. Hanna
    Reply

    Soooo good! I would just double the recipe next time to have leftovers!

  5. Charlotte
    Reply

    Absolutely love this recipe! The perfect mix of spicy, sweet and crunchy. It felt like restaurant food, will definitely make it soon again.

  6. Ruba
    Reply

    This recipe was sooo good and my little ones loved.

  7. Farah
    Reply

    This was THE most delicious noodle dish I have ever made. I doubled the sauce, used mushrooms instead of carrots, and marinated the chicken overnight but your recipe would have been divine as is. SO so good!! My husband said he could eat a gallon of this LOL

  8. Hana Sarwar
    Reply

    These were so good! I made a couple of substitutions but still! Swapped minced garlic for garlic and ginger paste and used regular chipotle paste as that’s pretty easy to find in the uk. But so good

  9. Beverly Huckaby
    Reply

    5 stars
    I’ve made this dish a couple of times and each time it’s been a hit! Simple to prepare and delicious!!

  10. Razma
    Reply

    5 stars
    I absolutely loved this dish! I’m new to cooking and I made this two weeks in a row! It’s easy and delicious! 🙂

  11. Sara
    Reply

    5 stars
    I don’t normally leave reviews on recipes but I just had to leave a comment here to say we loved this dish! A little complicated but so worth it! We used frozen veg to make it a little easier and still turned out amazing! Definitely going into our usual rotation!

  12. Christopher
    Reply

    5 stars
    I made this recipe for dinner tonight and it was bomb! Didn’t feel like grocery shopping for these specific vegetables, but I had 3 chayote on hand and some julienned carrots, mini bella mushrooms, and bean sprouts.

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