Chinese Honey Chicken – Crispy in 20 Minutes

You catch the smell through the steam vent and suddenly you are starving. That sweet garlic and honey scent kinda sneaks up on ya and just grabs you. You spot the noodles cooking and your mouth starts to water real good.

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You remember the last time you made this dish and how the chicken was so tender pull it almost fell apart. That float valve popped up just right, and the sealing ring held tightno crazy steam escape making a mess.

As the pressure cooker naturally releases, you catch all those steam cues and you know dinner is gonna be dang awesome. Itt always quick but tastes like it took hours. You can almost hear the sizzling from the pan already.

Why This Recipe Works Every Single Time

• The chicken gets tender pull tender thanks to perfect pressure timing.
• The honey garlic sauce balances sweet and savory so great you wanna lick your plate.
• The noodles soak up the sauce but dont get mushy cause you cook them separately first.
• The sealing ring and float valve work together to keep pressure perfect every cook.
• The frozen veggies add quick, colorful crunch while keeping it healthy.
• Natural release helps keep chicken juicy not dry when cookings done.

The Complete Shopping Rundown

You gotta get these nine things to whip up this recipe right. First off, eight ounces dried udon noodlestheyre thick and chewy and hold up well.

Then half a cup of tamari or soy sauce, whichever you prefer. Youll want 3 to 4 tablespoons chili paste, it gives that spicy kick.

Grab two tablespoons rice vinegar and two tablespoons lemon juice to balance the flavors. Add two tablespoons honey for that sweet touch.

Two tablespoons toasted sesame oil is a must for that nutty aroma. Six cloves garlic chopped fresh and one tablespoon fresh ginger chopped keep it bright.

Use one pound thinly sliced chicken breasts, thighs, or even ground chicken. Two cups frozen stir fry veggies save you chopping time.

Finally, quarter cup chopped scallions, two tablespoons toasted sesame seeds, and quarter cup fresh cilantro or Thai basil for garnishing and extra fresh flavor.

The Exact Process From Start to Finish

Step one, cook your udon noodles according to the package directions. Then drain and set them aside so they dont mush when added later.

Step two, whisk together tamari or soy sauce, chili paste, rice vinegar, lemon juice, honey and toasted sesame oil in a small bowl. Set that sauce aside.

Step three, heat a large skillet or wok on medium-high. Drizzle some oil in and cook your chicken till its browned and cooked through. About five to seven minutes should do it.

Step four, toss in chopped garlic and ginger to the skillet. Saute9 for one to two minutes till its fragrant and dang tasty.

Step five, pour your sauce into the skillet with the chicken. Stir everything so it gets coated good, then simmer for 2 to 3 minutes till sauce thickens slightly.

Step six, add cooked udon noodles to the skillet and toss everything to coat evenly. Cook a minute or two more till its all heated through and serve it hot.

Easy Tweaks That Make Life Simple

• Use pre-chopped garlic and ginger if youre in a hurryit works real good.
• Swap frozen veggies with fresh bell peppers or snap peas for crunch variations.
• Try ground chicken for faster cooking and a different texture.
• Double the sauce ingredients to have it extra saucy for leftovers.
• Make noodles ahead and toss in a little oil to keep em from sticking.

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The Flavor Experience Waiting for You

You get this sweet and savory blend from honey mixed with garlicky punch that hits your taste buds right away. The chili paste sneaks in a nice warmth, but its not too spicy for most folks.

The chicken is tender pull soft and soaks up all that sauce goodness. Each bite of chewy udon noodles coated in sauce makes you wanna keep eating.

The veggies add freshness and a slight crunch balancing out the rich flavors. Scallions and toasted sesame seeds on top add that extra zing you dont wanna skip.

Smart Storage That Actually Works

Let leftovers cool to room temp before popping them in airtight containers. That keeps flavors fresh and veggies crisp-ish next day.

Next, refrigerate for up to three days and just reheat in the microwave or skillet with a splash of water so noodles dont dry out.

If you wanna keep it longer, freeze in meal-sized containers for up to two months. Thaw overnight in fridge before reheating, and enjoy.

What People Always Ask Me

• Can I use fresh udon noodles? Yeah, you can but fresh ones cook super quick so adjust timing to avoid mush.
• How do I know when pressure cooker is ready? Watch the float valve pop up and listen for steam cuesit tells you when its pressurized.
• Can I make this vegetarian? Sure, swap chicken for tofu or mushrooms and keep sauce the same.
• Is natural release always better? For tender chicken, natural release helps keep it juicy instead of drying out.
• Can I double the recipe? Yup, just make sure your pressure cooker has enough room and adjust cooking time if needed.
• Whats the best side dish? A light cucumber salad or steamed greens go great with this saucy dish.

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20 Minute Honey Garlic Chicken Udon Noodles

This easy honey garlic chicken udon noodle dish is full of bold Asian flavor and comes together in just 20 minutes. It’s perfect for quick weeknight meals with tender chicken, chewy noodles, crisp veggies, and a sweet-savory sauce.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 596 kcal

Equipment

• 1 Skillet or wok Large

Ingredients

  

Main ingredients

• 8 ounces dried udon noodles
• ½ cup tamari or soy sauce
• 3-4 tablespoons chili paste
• 2 tablespoons rice vinegar
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 2 tablespoons toasted sesame oil
• 6 cloves garlic chopped
• 1 tablespoon fresh ginger chopped
• 1 pound chicken breasts, thighs, or ground chicken thinly sliced
• 2 cups frozen stir fry veggies
• ¼ cup scallions chopped
• 2 tablespoons toasted sesame seeds
• ¼ cup fresh cilantro or Thai basil for serving

Instructions

 

Instructions

• Cook the udon noodles according to package directions. Drain and set aside.
• In a bowl, whisk together tamari or soy sauce, chili paste, rice vinegar, lemon juice, honey, and toasted sesame oil. Set the sauce aside.
• Heat a large skillet or wok over medium-high heat with a drizzle of oil. Cook the chicken until browned and cooked through, about 5-7 minutes.
• Add the chopped garlic and ginger. Sauté for 1-2 minutes until fragrant.
• Pour in the prepared sauce and scallions. Stir and bring to a low simmer. Cook 2-3 minutes until sauce thickens slightly.
• Add cooked udon noodles to the skillet. Toss everything together and heat through for 1-2 minutes.
• Serve hot, topped with sesame seeds and chopped fresh herbs.

Notes

Use fresh udon noodles if preferred, but reduce cook time. For vegetarian version, use tofu or mushrooms in place of chicken.