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- 4 skinless chicken thighs
- 1 tablespoon (8-9g) garlic powder
- 1 tablespoon (8-9g) onion powder
- 1 tablespoon (7-8g) paprika
- 1 tablespoon (15ml) olive oil
- 1⁄3 cup (80ml) soy sauce
- 1⁄4 cup (85g) honey
- 2 tablespoons (25g) brown sugar
- 1 tablespoon (14g) unsalted butter
- 5-6 cloves garlic
- 1 tablespoon (15ml) rice vinegar
- 3 tablespoons (45ml) dark soy sauce
- 1 tablespoon (15ml) toasted sesame oil
- 1⁄2 tablespoon (optional) chili oil
- 1 cup (240ml) chicken broth
- 2 tablespoons (16g) cornstarch
- 1 tablespoon (15ml) water
- 1 (9.5oz/270g) package udon noodles
- 1 large carrot
- 1 medium yellow or white onion
- 2-3 green onions
- as needed sesame seeds
- as needed chili flakes
Remove items you already have in your ingredients list above to see the difference.
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- chicken thighs4 skinlesschicken thighs2.99
- honey1⁄4 cup (85g)honey0.99
- butter1 tablespoon (14g) unsaltedbutter—
- chicken broth1 cup (240ml)chicken broth—
- udon noodles1 (9.5oz/270g) packageudon noodles0.99
- carrot1 largecarrot0.69
- onion1 medium yellow or whiteonion0.69
- green onions2-3green onions0.99
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Season the chicken thighs with garlic powder, onion powder, paprika, and olive oil. Let them marinate for 30 minutes.
Cook the udon noodles according to the package instructions, rinse under cold water, and set aside.
In a hot pan, sear the chicken thighs with olive oil until golden on both sides but not fully cooked. Remove and set aside.
In the same pan, add butter and minced garlic. Cook until fragrant, then add the onion, carrot slivers, and green onions. Stir-fry for 1–2 minutes.
Add the soy sauce, honey, brown sugar, dark soy sauce, sesame oil, rice vinegar, chili oil, and chicken broth. Simmer, then stir in the cornstarch slurry until the sauce is glossy.
Return the chicken to the pan and simmer until fully cooked. Toss in the cooked udon noodles until they are coated and glossy.
Top with green onions, carrot slivers, sesame seeds, and optional chili flakes. Enjoy!
