Honey Soy Chicken Udon Stir Fry
This chicken udon stir fry is a fast, high-protein noodle bowl that’s perfect for when you want something satisfying without a heap of prep. It delivers that glossy, takeaway-style flavour without feeling heavy or oily. If you want one pan, big flavour, and leftovers that reheat well, this is it.
Serves
4
Prep time
15 minutes
Cooking time
10 minutes
Looking for more stir fry inspiration? Try my One Pan Pork Ramen Noodles or my Chicken Pad See Ew
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
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Substitutions
- Chicken: Swap for turkey mince, lean pork or prawns
- Udon noodles: Use rice noodles, soba, or egg noodles.
- Honey: Replace with maple syrup (similar sweetness), or reduce slightly if you prefer less sweet.
- Veg: Use whatever’s in the fridge: broccoli, snow peas, mushrooms, zucchini, spinach, or bok choy all work well.
- Choy sum: Substitute with baby spinach, bok choy, or broccolini.
Serving Suggestions
Serve as-is for a complete meal (protein + carbs + veg in one bowl).
Want more fuel? Add a fried egg
Love heat? Finish with chilli flakes or a drizzle of chilli oil.
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Substitutions
- Chicken: Swap for turkey mince, lean pork or prawns
- Udon noodles: Use rice noodles, soba, or egg noodles.
- Honey: Replace with maple syrup (similar sweetness), or reduce slightly if you prefer less sweet.
- Veg: Use whatever’s in the fridge: broccoli, snow peas, mushrooms, zucchini, spinach, or bok choy all work well.
- Choy sum: Substitute with baby spinach, bok choy, or broccolini.
Serving Suggestions
Serve as-is for a complete meal (protein + carbs + veg in one bowl).
Want more fuel? Add a fried egg
Love heat? Finish with chilli flakes or a drizzle of chilli oil.
Ingredients
- 600g chicken breast, cut into cubes
For the Marinade / Sauce:
- ½ cup soy sauce
- ¼ cup honey
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 2 tbsp water
For the Stir Fry:
- 2 tsp neutral oil
- 3 garlic cloves, finely chopped
- 4 spring onions, sliced (whites + greens separated)
- 1 carrot, cut into match sticks
- 1 red capsicum, thinly sliced
- 2 cups red cabbage, thinly sliced
- 2 bunches choy sum (stems + leafy tops separated)
- 2 packs cooked udon noodles (approx. 400g total)
Optional toppings:
- Sesame seeds
- Chilli flakes
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
620
kcal
Protein
45
g
Carbohydrates
78
g
Fat
14
g
Fibre
7
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a bowl, mix soy sauce, honey, rice vinegar, sesame oil and water.
- Add ¼ cup of the marinade onto the chicken and toss well. Marinate for 10–20 minutes.
- Heat a wok/pan over high heat. Add 1 tsp oil. Add chicken (let excess marinade drip off) and stir fry 3–5 minutes until golden and cooked through. Remove chicken and set aside.
- Add remaining 1 tsp oil. Add spring onion whites and garlic and cook 20–30 seconds.
- Add carrot, capsicum, cabbage and choy sum stems. Stir fry 2–3 minutes until crisp-tender.
- Add cooked udon noodles. Toss through for 1 minute.
- Pour in the remaining marinade and toss until glossy and coated.
- Add chicken back in and the leafy choy sum tops. Toss 30–60 seconds until just wilted.
- Top with spring onion greens and sesame seeds.
- Separate into bowls and enjoy.
Ingredients
- 600g chicken breast, cut into cubes
For the Marinade / Sauce:
- ½ cup soy sauce
- ¼ cup honey
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 2 tbsp water
For the Stir Fry:
- 2 tsp neutral oil
- 3 garlic cloves, finely chopped
- 4 spring onions, sliced (whites + greens separated)
- 1 carrot, cut into match sticks
- 1 red capsicum, thinly sliced
- 2 cups red cabbage, thinly sliced
- 2 bunches choy sum (stems + leafy tops separated)
- 2 packs cooked udon noodles (approx. 400g total)
Optional toppings:
- Sesame seeds
- Chilli flakes
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
620
kcal
Protein
45
g
Carbohydrates
78
g
Fat
14
g
Fibre
7
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a bowl, mix soy sauce, honey, rice vinegar, sesame oil and water.
- Add ¼ cup of the marinade onto the chicken and toss well. Marinate for 10–20 minutes.
- Heat a wok/pan over high heat. Add 1 tsp oil. Add chicken (let excess marinade drip off) and stir fry 3–5 minutes until golden and cooked through. Remove chicken and set aside.
- Add remaining 1 tsp oil. Add spring onion whites and garlic and cook 20–30 seconds.
- Add carrot, capsicum, cabbage and choy sum stems. Stir fry 2–3 minutes until crisp-tender.
- Add cooked udon noodles. Toss through for 1 minute.
- Pour in the remaining marinade and toss until glossy and coated.
- Add chicken back in and the leafy choy sum tops. Toss 30–60 seconds until just wilted.
- Top with spring onion greens and sesame seeds.
- Separate into bowls and enjoy.
Watch How to Make It
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Weeknight dinners
Dinner
30 minutes or less
One-Pan / One-Pot
High-protein meals