Description
A comforting bowl of sticky garlic chicken noodles, combining tender chicken, vibrant vegetables, and satisfying noodles in a sweet and savory sauce.
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
For a diabetes-friendly version, consider using sugar substitutes like stevia or monk fruit instead of honey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg