Description
A quick and flavorful Asian‑inspired noodle dish combining tender chicken in a sticky garlic‑soy honey sauce.
Ingredients
- 1 lb chicken breast or thighs, cut into bite‑sized pieces
- ¼ cup soy sauce
- 3 tbsp honey
- 4 garlic cloves, minced
- 1 tsp grated ginger
- ½ tsp red chili flakes (optional)
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 8 oz noodles (rice noodles or egg noodles)
- 2 green onions, chopped
- 1 tsp sesame seeds (optional)
Instructions
- In a bowl, mix soy sauce, honey, minced garlic, grated ginger, and red chili flakes to create the sauce.
- Toss the chicken pieces in cornstarch until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium‑high heat.
- Add the chicken to the skillet and cook until golden brown and cooked through, about 6–8 minutes.
- Pour the prepared sauce over the chicken and stir to coat. Let it simmer until thickened, about 2–3 minutes.
- Cook the noodles according to package instructions; drain and set aside.
- Add the cooked noodles to the skillet with the chicken and toss to combine.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- Use tamari and gluten‑free noodles for a gluten‑free version.
- Add vegetables like bell peppers, broccoli, or snap peas for more nutrition.
- To vary protein, use tofu, shrimp, or beef instead of chicken.
- Toss noodles with a bit of oil after draining to prevent sticking.
- If you want a thicker sauce, increase cornstarch or simmer for a bit longer.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 14g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
