Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 8 ounces dried egg noodles (or ramen noodles without seasoning packet)
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup honey (or brown sugar)
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 1/4 cup water or chicken broth
- Sliced green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- In a small bowl, whisk together the minced garlic, grated ginger, low-sodium soy sauce, honey, rice vinegar, cornstarch, red pepper flakes (if using), and water or chicken broth until smooth. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside on a plate.
- Add the broccoli florets and red bell pepper to the same skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. While the vegetables cook, prepare the egg noodles according to package directions until al dente. Drain the noodles well.
- Pour the prepared sauce mixture into the skillet with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens to a glossy consistency, about 1-2 minutes.
- Return the cooked chicken to the skillet with the thickened sauce and vegetables. Add the drained noodles and toss everything together thoroughly, ensuring all ingredients are evenly coated with the sticky garlic sauce.
- Serve immediately, garnished generously with sliced green onions and toasted sesame seeds for an extra burst of flavor and visual appeal.
Notes
Feel free to customize with your favorite vegetables like sliced carrots, snap peas, or mushrooms. Adjust the amount of red pepper flakes to suit your preferred spice level. For a gluten-free version, ensure you use tamari instead of soy sauce and opt for gluten-free noodles. This dish is excellent for meal prep; store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg