Udon Noodles with Sesame-Orange Glazed Chicken, Sautéed Shiitake and Mild Chili Spinach

Instructions

1. 1

   1. In a bowl, combine the soy sauce, orange juice and zest, honey, rice vinegar, toasted sesame oil, grated ginger, 2 minced garlic cloves, and black pepper. Set this sauce aside.

2. 2

   2. Pat the chicken breast strips dry and toss them with 1 tablespoon of the prepared sauce. Let them rest for 10 minutes while you prepare the remaining ingredients.

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   3. If the udon noodles are compact, loosen them according to the package directions. If needed, warm them by soaking in hot water for 1 minute, then drain and set aside.

4. 4

   4. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon vegetable oil and cook the chicken for 5 to 6 minutes, stirring, until golden and fully cooked. Remove and set aside. The safe internal temperature for chicken should reach 165°F / 74°C.

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   5. In the same wok, add the remaining 1 tablespoon vegetable oil. Add the red onion and cook for 2 minutes. Add the shiitake mushrooms and stir-fry for 4 minutes until golden and tender.

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   6. Add the remaining garlic clove and the mild chili flakes. Cook for 30 seconds until fragrant. Add the fresh spinach and toss for 1 minute until lightly wilted.

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   7. Return the chicken to the wok. Add the udon noodles and pour in the remaining sauce. Toss well for 1 minute so everything is evenly coated.

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   8. Add the cornstarch slurry and cook for 1 to 2 minutes, stirring, until the sauce thickens and turns glossy around the chicken, vegetables, and noodles.

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   9. Taste and adjust with salt only if needed. Turn off the heat and finish with sesame seeds and sliced scallions.

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    10. Serve immediately while hot. If you want to hold the dish warm before serving, you can place it for 5 minutes in an oven at 200°F / 95°C, lightly covered.