There’s something magical about a good stir-fry—the way the sizzling heat locks in flavor, the perfect balance of sweet and savory sauce coating every bite, and the vibrant mix of crisp vegetables and tender chicken. It’s the kind of dish that feels like takeout but tastes even better because it’s homemade. With just a little chopping and a quick toss in the pan, you’ll have a fresh, satisfying meal on the table in no time.
Ingredients:
1½ lbs. thin chicken breasts
2 red bell peppers, thinly sliced
2 Vidalia onions, thinly sliced
1 cup sugar snap peas, trimmed
3 tablespoons soy sauce
¼ cup honey or maple syrup
2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon water
1 tablespoon sesame oil
1 tablespoon cornstarch
¼ cup olive oil for frying
1 lb. package of udon noodles or spaghetti
Cut the chicken into bite-sized pieces and place them in a large bowl. Add the sliced red bell peppers, Vidalia onions, and sugar snap peas, then toss to combine. In a separate bowl, whisk together the soy sauce, honey or maple syrup, brown sugar, lemon juice, water, sesame oil, and cornstarch until smooth.
Heat ¼ cup of olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken and vegetables. Stir-fry for 7-10 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are tender but still crisp. Pour in the sauce and cook for another 5 minutes, stirring to ensure everything is evenly coated and the sauce thickens.
Meanwhile, bring a large pot of water to a boil and cook the udon noodles or spaghetti according to the package instructions. Drain the noodles, then add them directly to the pan with the chicken and vegetables. Toss everything together until the noodles are fully coated in the sauce. Serve hot and enjoy!
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