Miso Sesame Chicken Udon

Chewy udon noodles and seared chicken are tossed in a savory miso-sesame sauce with tender bok choy for a fast, satisfying stovetop dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 lb chicken thighs, boneless, skinless
• 24 oz fresh or frozen udon noodles
• 4 heads baby bok choy
• 3 tbsp white or yellow miso
• 3 tbsp reduced-sodium soy sauce
• 1.5 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 2 tsp honey
• 2 cloves garlic
• 1 tbsp neutral cooking oil
• 0.5 cup water
• 1 tbsp sesame seeds

Cooking instructions

1. Bring a large pot of water to a boil. Cut the chicken into 1-inch pieces. Trim the bok choy, separate the leaves, and rinse well. Mince the garlic. (about 5 min)
2. In a bowl, whisk the miso, soy sauce, sesame oil, rice vinegar, honey, garlic, and water until smooth. (about 3 min)
3. Cook the udon according to the package directions until just tender. Drain, reserving 1/2 cup of the cooking water, and set aside. (about 5 min)
4. Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear, turning occasionally, until browned and the thickest pieces reach 165°F on an instant-read thermometer, about 6 to 8 minutes. (about 8 min) — Medium-high heat
5. Pour the miso-sesame sauce into the skillet and add the bok choy. Cook, tossing frequently, until the bok choy stems are crisp-tender and the sauce is steaming, about 3 minutes. (about 3 min) — Medium heat
6. Add the drained udon and toss until coated and hot, adding reserved noodle water a tablespoon at a time if needed to loosen the sauce. Divide among bowls and sprinkle with sesame seeds. (about 2 min) — Medium heat