Description
A fast, sticky, and garlicky chicken-and-noodle skillet that balances sweet and savory flavors, perfect for busy weeknights.
Ingredients
Scale
- 8 oz egg noodles or rice noodles
- 2 boneless chicken breasts, sliced thinly
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced or grated
- 2 tablespoons vegetable oil
- 1 cup mixed vegetables (bell peppers, broccoli, carrots)
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Bring a pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain and set aside.
- Heat a large skillet over medium-high heat. Add the vegetable oil and swirl to coat.
- Add the sliced chicken in a single layer. Sear without moving for 2 minutes, then stir and cook until no longer pink, about 3–5 more minutes. Remove any excess liquid.
- Push the chicken to the side. Add the minced garlic and ginger and cook for 30–60 seconds until fragrant; do not let them brown.
- Stir together the soy sauce and honey in a small bowl. Pour it over the chicken and stir to glaze.
- Add the mixed vegetables and stir-fry for 2–4 minutes until tender-crisp.
- Add the cooked noodles to the skillet and toss everything together over heat until coated in sauce. Adjust with a splash of water or soy sauce if necessary.
- Taste and season with salt and pepper if needed. Serve hot, topped with sliced green onions.
Notes
For a gluten-free option, replace soy sauce with tamari and use rice noodles. For a creamy take, consider adding a rich component like cream or additional sauces.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken noodles, quick dinner, one-pan meal, Asian recipe, family-friendly