Orange Hoisin Chicken with Veggie Udon Stir Fry & Spicy Kimchi

This citrusy stir fry is my health-ified version of a favorite delivery dish that can be amped up with spice or kept cool and bright for all different taste buds at your dinner table. With the addition of 1 simple, ingredient, gut cleansing, fermented kimchi, I add crunch and flavor for those more adventurous palettes. Mix and match with your own veggie favorites and seasonal greens, this easy and fast dish can be prepped the morning or day before, and quickly cooked in a wok or saute pan 20 minutes before dinner time. Serve with Asian style noodles or rice, make with chicken, steak, shrimp, or tofu, the sauces are super versatile.

Prep Time
Cook Time
  • 1 lb. of skinless, boneless chicken breasts
  • Chicken Marinade:
  • 1/2 Tbsp. hoisin sauce
  • 1/2 Tbsp. soy sauce
  • 1 tsp. fresh ginger, roughly chopped
  • 1 orange, juiced
  • 1 tsp. red chile paste (found in the Asian section of your grocer)
  • Veggie Stir Fry:
  • 1 large leek, white and light greens only, cleaned, halved, and sliced into thin pieces
  • 1 cup packed fresh swiss chard leaves or another leafy green of your choice like spinach or kale
  • 1/2 cup carrots, peeled and cut into small 1/2
  • 2 cups butternut squash noodles or zoodles
  • 1 package of rice udon noodles of rice noodles of your choice
  • Sauce: 1/2 Tbsp. hoisin sauce
  • 1/2 Tbsp. soy sauce
  • 2 tsp. fresh ginger, minced
  • 1 orange, juiced
  • 1 tsp. rice wine vinegar
  • 1 tsp. honey
  • For Spicy Version: Top with chopped kimchi and scallions or green onions
  1. In a medium sized bowl, combine all of the chicken marinade ingredients and stir. Add in the chicken beasts so they are all covered. Marinate in the refrigerator for 1 hr. or up to over night.
  2. Prep all of the vegetables by chopping leeks, peel and cutting the carrots, taking the greens of their stems and preparing the butternut squash noodles.
  3. Blanch the greens by boiling a small pot of water. Add in the green stems and allow to cook in boiling water for 3 minutes. Drain and run cold water over the greens until they stop cooking. Using your hands, wring out all of the water from the greens. Chop roughly so they are in small little pieces. Put to the side.
  4. Using a grill, grill pan, or large saute pan, heat 1 Tbsp. oil. Add in the chicken and cook for approx. 7-9  minutes on each side.  Take off and cover with foil. Work in batches if need be.
  5. Meanwhile, in a small bowl, combine all of the noodle and veggie sauce ingredients. Stir and set aside.
  6. Bring a large pot of water to a boil. Add in the rice noodles and cook for 5 minutes. Drain and set aside.
  7. In a wok or medium sized sauté pan over medium high heat, add in 1 Tbsp. olive oil or sesame oil. Once the oil is very hot and begins to steam, add in the leaks and stir to coat with oil. Stir continuously for the next 3 minutes. Add in the carrots and do the same. Allow to cook another 5 minutes. Add in the noodles and allow to cook for another 3-5 minutes, stirring. They will begin to brown slightly, which is good.
  8. Add in the greens and stir. Add in HALF of the  sauce. Allow to cook for another 3-5 minutes. Take off heat and transfer to a bowl. Taste and season with salt if needed.
  9. Meanwhile, wipe down the wok with a paper towel, making sure to get all of the little bits up. Add in 1 tsp. oil and heat wok again. Add in the udon noodles and stir in oil. Add in the remaining half of the sauce and stir constantly until it has cooked for 3-5 minutes and begins to caramelize.
  10. Place noodles in a large bowl and then top with the veggies. Cut the chicken to desired size and serve with the noodle stir fry and chopped kimchi.


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