Tyler Florence

Sesame chicken stir-fry with udon noodles

Dairy Free

4 Servings, 670 Calories/Serving

20 – 30 Minutes

Get to know the joys of fresh udon in this fast and family-friendly collaboration between Sun Basket Chef Justine and Food Network Chef Tyler Florence.


  • 1½ pounds fresh udon noodles
  • 4 to 6 boneless skinless chicken thighs (about 1 pound total)
  • 2 celery ribs
  • 1 yellow onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 3 scallions
  • 1 teaspoon arrowroot powder
  • 1 cup chicken broth
  • Sun Basket sesame stir-fry seasoning (tamari - sesame oil - rice vinegar - fresh garlic - fresh ginger)
  • ½ teaspoon sambal oelek (optional)
  • 3 or 4 sprigs fresh cilantro
  • 1 tablespoon sesame seeds

Chef's Tip

For a creamier sauce, in a small bowl, blend the stir-fry seasoning with a heaping tablespoon of your favorite nut or seed butter before adding it to the stir-fry in Step 4. If the nut butter makes the seasoning mixture too thick, stir in a bit of water to thin it back out.



Cook the udon noodles

Bring a large sauce pot of water to a boil. Add the udon and cook until tender, 2 to 3 minutes. Drain and rinse with warm water. Set aside.
While the water heats and the udon cooks, prepare the chicken and vegetables.


Prep and brown the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken into ½-inch-wide strips; season generously with salt and pepper.
In a large wok or frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pan.


Prep the vegetables

  • Trim the ends from the celery. Thinly slice the celery on the diagonal.
  • Peel and coarsely chop enough yellow onion to measure 1 cup.
  • Remove the stem, ribs, and seeds from the red and green bell peppers; cut the bell peppers into 1-inch pieces.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.


Cook the vegetables and finish the chicken

  • In a small bowl, using a whisk or fork, mix together the arrowroot powder and chicken broth to form a slurry.
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil and warm over high heat until hot but not smoking. Stir in the celery, onion, bell peppers, and white parts of the scallions, season with salt and pepper, and cook until the vegetables just begin to brown, 1 to 2 minutes.
Add the chicken and any accumulated juices. Stir the arrowroot slurry to recombine, then add the slurry, sesame stir-fry seasoning, and as much sambal oelek as you like. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chicken is cooked through and the liquid has thickened, 3 to 5 minutes. Season to taste with salt and pepper.
While the chicken and vegetables cook, chop the cilantro. .


Prep the cilantro

  • Coarsely chop the cilantro.



Transfer the udon to individual bowls and spoon the chicken, vegetables, and sauce on top. Garnish with the cilantro and green parts of the scallions, sprinkle with the sesame seeds, and serve.

Kids can!
  • Prepare the arrowroot slurry.
  • Set the table.
  • Serve the meal.
  • Clear the table.
  • Pack up any leftovers for lunch the next day.

Nutrition per serving: Protein: 32g (64% DV), Fiber: 3g (12% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 5g, Saturated Fat: 3g (15% DV), Cholesterol: 115mg (38% DV), Sodium: 1270mg (53% DV), Carbohydrates: 10g (3% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: soy, wheat

Similar Recipes

BBQ meatloaf with roasted potatoes and green beans
Dairy Free
Bibimbap with snap peas, carrots, and fried eggs
Vegetarian, Dairy Free, Spicy
Bibimbap with snap peas, carrots, and fried eggs
Vegetarian, Dairy Free, Spicy