Description
A delightful Asian-inspired dish featuring tender chicken, vibrant veggies, and glossy noodles, combining sweet and savory flavors.
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
- 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
Instructions
- Slice chicken and vegetables.
- Cook noodles according to package instructions; drain and set aside.
- Combine chicken with 1–2 tsp soy sauce, 1 tsp honey, and minced garlic. Let sit for 15–30 minutes.
- Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, cornstarch, and water or broth until smooth.
- Heat oil in a wok or skillet over medium-high heat.
- Sear chicken until golden brown and cooked through, about 4–5 minutes. Remove and set aside.
- Quickly sauté vegetables for 2–3 minutes until crisp-tender.
- Return chicken to the pan.
- Add noodles and pour sauce gradually, tossing to coat evenly.
- Cook for 1–2 minutes until sauce thickens and noodles are glossy.
- Plate noodles and garnish with sesame seeds, scallions, or chili flakes. Serve immediately.
Notes
Add sauce gradually to prevent clumping and ensure noodles are evenly coated. Experiment with different vegetables for added texture and color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg