Quick honey-ginger glazed chicken udon with green beans and crunchy sesame

Instructions

1. 1

   1. Bring a medium pot of water to a boil. Cook or warm the udon noodles according to the package, usually 2 to 3 minutes. Drain and set aside. If needed, keep them loosely covered to stay warm.

2. 2

   2. In a bowl, whisk together 30 ml (2 tbsp) soy sauce, honey, rice vinegar, sesame oil, and the cornstarch mixed with 30 ml (2 tbsp) water. Set this sauce aside.

3. 3

   3. Pat the chicken dry with paper towels and toss it with the remaining 1 tbsp soy sauce.

4. 4

   4. Heat a large skillet or wok over medium-high heat for 1 minute. Add the vegetable oil and, once hot, add the chicken. Cook for 4 to 5 minutes, stirring, until browned and cooked to a safe internal temperature of 165°F (74°C). Transfer to a plate.

5. 5

   5. In the same skillet, add the red onion and green beans. Stir-fry for 3 minutes until the onion starts to soften and the green beans are still bright and tender.

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   6. Add the garlic, ginger, and chili flakes. Cook for 30 seconds, stirring, until fragrant but not burnt.

7. 7

   7. Return the chicken to the skillet. Add the udon noodles and pour in the reserved sauce. Toss for 2 to 3 minutes until the sauce lightly thickens and coats the noodles, chicken, and vegetables well.

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   8. Divide among plates and finish with the toasted sesame seeds and scallion. Serve immediately.