Ingredients:

  • 3 tbsp Chinese cooking wine
  • 2 tbsp all-purpose soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 tbsp oil (vegetable or canola)
  • 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp freshly minced ginger
  • 1 tbsp freshly minced garlic
  • 450 g fresh udon noodles, prepared according to package instructions
  • 2 firmly packed cups Thai basil leaves

Instructions:

  1. In a small bowl, whisk together all the stir-fry sauce ingredients. Set aside.
  2. Heat the oil in a large deep pan over medium-high heat.
  3. Add the chicken pieces and cook for 3–4 minutes until golden brown.
  4. Stir in ginger and garlic, cooking for an additional 30 seconds until fragrant.
  5. Pour the prepared stir-fry sauce over the cooked chicken.
  6. Add the prepared udon noodles to the pan.
  7. Use tongs to gently toss everything together until well coated with the sauce.
  8. Remove the pan from heat and fold in the Thai basil leaves, allowing them to wilt slightly from the residual heat.
  9. Serve immediately in bowls, enjoying the sticky, savory goodness!