Honey Chipotle Chicken Udon

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon chili powder
• 3/4 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes (optional, for extra heat)

For the Sauce:

• 4 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons honey
• 2 tablespoons light brown sugar
• 1 tablespoon rice vinegar
• 2-3 tablespoons chipotle adobo paste (adjust based on desired spice level)
• 1 tablespoon minced garlic
• 2 tablespoons unsalted butter

For the Stir-Fry Veggies:

• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1/2 cup thinly sliced carrots
• Salt and black pepper, to taste

Other Ingredients:

• 2 (7-ounce) packets of cooked udon noodles
• Chopped cilantro, for garnish
• Chopped green onions, for garnish
• Toasted sesame seeds, for garnish

Instructions

1. Prepare the Chicken:

   • In a large mixing bowl, combine the chicken pieces with cornstarch, chili powder, salt, black pepper, cumin, coriander, and red pepper flakes (if using). Toss until the chicken is evenly coated.

2. Cook the Chicken:

   • Heat a large frying pan over medium-high heat. Add the olive oil and butter. Once the butter is melted and the pan is hot, add the seasoned chicken.
   • Cook the chicken for about 7-8 minutes, stirring occasionally, until it’s golden brown and fully cooked. Remove the chicken from the pan and set it aside.

3. Cook the Vegetables:

   • In the same pan, add a drizzle of olive oil if needed. Add the sliced bell pepper, broccoli, and carrots. Season with a pinch of salt and black pepper.
   • Sauté the vegetables for about 6-7 minutes, or until they are softened but still crisp. Remove the veggies from the pan and set them aside with the chicken.

4. Make the Sauce:

   • Using the same pan, reduce the heat to medium. Add the soy sauce, oyster sauce, honey, brown sugar, rice vinegar, chipotle adobo paste, minced garlic, and butter.
   • Stir the sauce ingredients together and let it simmer for 2-3 minutes, allowing the flavors to meld.

5. Combine and Serve:

   • Add the cooked chicken, vegetables, and udon noodles back into the pan with the sauce. Toss everything together until the noodles are evenly coated and heated through.
   • Garnish with chopped cilantro, green onions, and toasted sesame seeds.

6. Serve:

   • Serve the spicy chicken udon stir-fry hot, straight from the pan.

Enjoy this flavorful and spicy dish that's perfect for a quick and satisfying meal!