Description
A flavorful dish featuring tender chicken and noodles coated in a sweet and savory garlic sauce, complemented by vibrant vegetables.
Ingredients
Scale
- 1 lb chicken breast or thighs, thinly sliced
- 1–2 tsp soy sauce
- 1 tsp honey
- 1 clove garlic, minced
- 8 oz noodles (egg noodles, udon, or rice noodles)
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- Other vegetables as desired (e.g., snap peas, zucchini)
- 3 tbsp soy sauce
- 1–2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch or arrowroot
- 2–3 cloves garlic, minced
- ¼ cup water or chicken broth
- Sesame seeds, chopped scallions, chili flakes for garnish
Instructions
- Prep Ingredients: Slice the chicken and vegetables. Cook the noodles based on package instructions and set aside.
- Marinate Chicken: Combine sliced chicken with soy sauce, honey, and minced garlic. Marinate for 15–30 minutes.
- Make Sauce: Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, cornstarch, and water or broth until smooth.
- Cook Chicken: Heat oil in a wok or skillet and sear the marinated chicken for 4–5 minutes until golden and cooked through.
- Stir-Fry Vegetables: Sauté the vegetables for about 2–3 minutes until bright and crisp-tender.
- Combine Noodles & Sauce: Return chicken to the pan, add noodles, and pour sauce over. Toss to coat and cook for another 1–2 minutes.
- Serve: Plate the noodles and garnish with sesame seeds, scallions, or chili flakes. Serve immediately.
Notes
For added richness, you can substitute chicken with chicken thighs or tofu for a plant-based option. Customize with additional vegetables or different noodles as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 9g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg