Ginger Soy Chicken and Bell Pepper Udon with Sweet Chili and Spicy Mayo

This quick one-pan dinner brings together tender udon noodles, juicy chicken and colorful bell peppers in a savory ginger-soy sauce. A drizzle of sweet chili and spicy mayo adds a kick, while crushed peanuts and fresh lime zest provide bright crunch.

Ready in just 25 minutes, this dish is perfect for busy weeknights when you crave something satisfying and flavorful. The combination of textures and tastes will make it a new family favorite.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

6 ounce Udon NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice bell pepper into strips. Halve, peel and thinly slice onion. Zest and quarter lime. Roughly chop peanuts.
2. Place noodles in a medium bowl and cover with hot water. Gently stir to break apart noodles, 1-2 minutes. Drain and set aside.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add chicken, bell pepper, onion and a pinch of salt and pepper. Cook, breaking up meat, until chicken is cooked through and veggies are tender, 4-6 minutes. Add drained noodles, ginger paste, soy sauce, chili sauce and 1/4 cup water. Cook, stirring, until sauce warms and noodles are coated, 1-2 minutes. Remove from heat.
4. Add butter and a squeeze of lime juice to the pan. Toss to combine; taste and season with salt and pepper if desired. Divide noodles between bowls. Drizzle with spicy mayo. Top with peanuts and lime zest. Serve with lime wedges.

Recipe Tips

FAQ

Can I use other vegetables instead of bell pepper and onion?

Yes, you can substitute with broccoli, snap peas or carrots. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.

Is this recipe gluten-free?

No, udon noodles and soy sauce contain gluten. Use gluten-free noodles and tamari for a gluten-free version.