This spicy chicken peanut udon stir fry is everything you need in a quick dinner recipe. It’s loaded with flavor and easy to modify to your tastes!
I have been forcing myself to work through what is in my refrigerator instead of buying more groceries. I always have a tendency to shop for groceries even when I don’t really need to. This week, however, I am working through every last thing in my fridge before I open up Instacart.
The options are starting to look a little bleak, not going to lie. I had some Brussels sprouts and about 5,000 carrots (carrot gnocchi, coming soon!).
I found a jar of peanut butter that has been open likely since 1982 (somehow not expired!) and decided a noodle bowl was in order!
How to make this spicy chicken peanut udon stir fry:
When I say this recipe is a quick dinner recipe, I mean it! Most of the work is, honestly, is spent slicing the darn Brussels sprouts. If you want to take off a significant amount of time, just quarter the sprouts and cook them a bit longer.
To make this dish, first cook the noodles, and then drain them and set them aside. While you wait for the water to boil, get your wok or skillet hot, hot, hot with some vegetable oil.
Add ground chicken and cook until it is cooked through and browned around the edges. Once the chicken is cooked through, take it out of the wok and set it aside.
Next, fry up the aromatics. Add your favorite! I used garlic and shallot, but try this with ginger, scallions, thinly sliced celery, or even add star anise (discard before serving!).
Take the aromatics out and add them to the cooked chicken. From there, simply fry the sprouts for a few minutes and add the sauce.
Next, throw it all together. Add the chicken and aromatics to the wok along with the cooked noodles and toss to coat everything.
The sauce:
The sauce is a combination of the following:
- Water or stock
- Soy sauce
- Peanut butter
- Chili oil
- Sesame oil
- Mirin
I used honey-roasted peanut butter and loved the sweetness it added. Try this with regular peanut butter if you prefer, but you may want to add a nip of brown sugar or maple syrup to the sauce.
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Spicy Chicken Peanut Udon Stir Fry
Equipment
- Wok or skillet
- Large pot
- Colander or sieve
- Whisk
Ingredients
- 16 ounces fresh frozen, or dry udon
- ¼ cup vegetable oil divided plus more if needed
- 1 pound ground chicken
- 2 shallots peeled and minced
- 8 cloves garlic peeled and minced
- 1 pound Brussels sprouts trimmed and thinly sliced
- ⅔ cup water or stock
- ¼ cup low-sodium soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon chili oil or sriracha plus more, to taste
- 1 tablespoon mirin
- 2 teaspoons sesame oil
- Salt and pepper to taste
For serving:
- Crushed peanuts optional
- Chili oil
Instructions
Cook the udon:
- Bring a large pot of water to a boil. Add the udon and cook according to package instructions. Drain, rinse and set aside.
Cook the chicken:
- Heat half the vegetable oil in a wok or skillet over medium-high heat. Add the chicken and cook for 8–12 minutes until it browns around the edges and is cooked through. Season with salt and pepper. Transfer the chicken to a bowl.
Cook the aromatics:
- Add the remaining oil. Add the shallot and cook for 3–5 minutes–often stirring–until it softens and begins to turn golden brown. Add the garlic and cook for 1 minute until fragrant. Transfer to the bowl of chicken.
Cook the Brussels sprouts:
- If needed, add another drizzle of oil. Add the Brussels sprouts and season with salt and pepper. Cook for 4–6 minutes until the sprouts begin to char around the edges. Stir regularly.
Prepare the sauce:
- As the Brussels sprouts cook, prepare the sauce. Whisk together the water or stock in a bowl with soy sauce, peanut butter, chili oil, mirin, and sesame oil. Set aside.
Finish the udon:
- Pour the sauce into the Brussels sprouts and bring to a boil for 2–3 minutes. Add the chicken, garlic, and shallot and toss to coat. Cook until the sauce thickens slightly.
- Add the cooked udon to the wok and toss to coat for 1-3 minutes. Turn off the heat. Taste and season the udon to your preferences.
To serve:
- Divide the cooked udon between bowls and garnish with crushed peanuts. Enjoy!
Hello Kylie,
This recipe sounds great! Can I use a pasta other than udon? If so, what would be a good alternative?
Thank You,
Art
Hi, Art! Yes, you can use pasta instead. I would recommend linguine but ideally, a Japanese-style noodle would be best. Try it with soba or ramen. If using dry noodles, I would only use 8–10 ounces instead of 16. You can also buy frozen lo mein at Wegmans which is really good!
Thank you Kylie!