Spicy Garlic Chicken and Broccoli Noodle Bowls present a refined weeknight meal with lively aromatics and clean, balanced heat. Bright garlic and toasted sesame lift tender, seared chicken and crisp-tender broccoli over silky noodles for elegant contrast in texture and flavor. For another composed chicken bowl in a creamy register, see grilled chicken bowls with broccoli and creamy garlic sauce for inspiration.
Why Make This Recipe
- Effortless Yet Elegant: Quick sear and a single-pan sauce deliver restaurant polish with modest hands-on time.
- Minimal Ingredients: Pantry-forward seasoning with fresh garlic and chili makes the flavor.
- Impressive Flavor: A glossy, balanced sauce—savory, tangy, and spicy—elevates simple ingredients.
This version stands apart by using a light cornstarch glaze to coat the noodles and chicken, preserving a glossy finish without heaviness. For a related take that emphasizes a creamy garlic element, consult grilled chicken bowls with creamy garlic sauce.
Ingredients
Base
- 8 ounces noodles (fresh egg noodles, wheat or rice noodles), cooked al dente and drained
- 1 pound boneless chicken thighs, thinly sliced across the grain (for juiciness; breasts may be used)
- 2 cups broccoli florets, blanched until bright green and slightly tender
Sauce & Aromatics
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1½ tablespoons rice vinegar
- 1½ tablespoons honey or maple syrup
- 1–2 tablespoons sambal oelek or sriracha (adjust to taste)
- 3 cloves garlic, finely minced (aroma-forward; press, do not puree)
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons sesame oil, divided (light finish)
- ¼ cup low-sodium chicken stock or water to loosen sauce
- 1 teaspoon cornstarch + 2 tablespoons water (slurry for glaze)
Topping
- 2 green onions, thinly sliced (white and green separated; whites for cooking, greens for garnish)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons cilantro, finely chopped (optional)
- Lime wedges for brightening
Precision notes: thinly slice chicken for even sear; garlic and ginger finely minced to release fragrance; keep sesame oil at the end to preserve aroma.
How to Make Spicy Garlic Chicken and Broccoli Noodle Bowls:
- Prep the ingredients. Mix soy sauce, rice vinegar, honey, and sambal in a small bowl. Combine cornstarch with water to make a slurry. Have noodles drained and broccoli blanched (bright green, still slightly crisp).
- Mini-tip: Pat chicken very dry; moisture prevents a proper sear.
- Season and lightly coat chicken. Toss sliced chicken with a pinch of salt, white garlic (half of minced garlic), and 1 teaspoon of cornstarch—this encourages a golden crust and silky sauce adhesion.
- Sensory cue: chicken should glisten but not be wet.
- Sear the chicken. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer; do not crowd. Sear 2–3 minutes per side until edges caramelize and the aroma turns nutty. Remove to a plate.
- Chef’s tip: A good fond (brown bits) on the pan signals deep flavor.
- Sauté aromatics and deglaze. Lower heat to medium. Add the remaining garlic and ginger and cook 30–45 seconds until fragrant and golden at the edges. Pour in chicken stock and scrape the pan to deglaze—lift those browned bits into the sauce.
- Mini-tip: Deglaze the pan to capture all the concentrated flavor in the fond.
- Build the sauce. Stir the soy-sambal-honey mixture into the pan and bring to a gentle simmer. Add the cornstarch slurry slowly, whisking, until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency.
- Sensory cue: the sauce should cling to the spoon with a satiny sheen.
- Return chicken and combine. Return the seared chicken to the pan along with blanched broccoli and cooked noodles. Toss gently to coat, warming through 1–2 minutes. Finish with the remaining sesame oil for perfume and a squeeze of lime if desired.
- Chef’s tip: Toss rather than stir vigorously to keep noodle strands intact.
- Plate and garnish. Divide into bowls and scatter sliced green onions, toasted sesame seeds, and cilantro. Serve immediately while the sauce is glossy and warm.
- Sensory cue: steaming bowls, glossy sauce, and a bright citrus lift complete the experience.
How to Serve Spicy Garlic Chicken and Broccoli Noodle Bowls:
Serve in shallow bowls for an elegant, composed look. Arrange noodles as a nest, fan the chicken slices across one side, and tuck broccoli florets alongside for color contrast. Finish with a delicate sprinkling of sesame seeds and a lime wedge at the rim for diners to squeeze. For a dinner party, present on warmed plates and offer extra chili paste at the table.
How to Store Spicy Garlic Chicken and Broccoli Noodle Bowls:
Cool completely at room temperature no longer than one hour. Transfer to an airtight container and refrigerate for up to 3 days. To retain texture, store the sauce separate from the noodles if possible; reheat gently in a skillet over medium-low heat, adding a splash of water or stock to loosen the sauce. Reheat covered for 2–3 minutes until warmed through to avoid drying the chicken.
Tips to Make Spicy Garlic Chicken and Broccoli Noodle Bowls:
- Pat chicken dry and use high heat to achieve a caramelized crust—this adds depth.
- Reserve green onion whites for cooking and greens for garnish to preserve color and texture.
- Adjust heat with sambal or a mild chili paste to keep brightness without overwhelming the garlic.
- Use the cornstarch slurry sparingly; a little goes a long way toward a silk-like coat.
- Finish with sesame oil and lime off the heat to maintain aroma and lift.
Variation (if any):
For an elevated umami note, finish with a teaspoon of toasted miso whisked into the sauce. Swap noodles for soba for a nutty character, or replace honey with mirin for a subtler sweetness. For a creamy twist, stir in a tablespoon of tahini or natural peanut butter just before serving (keep the heat moderate to avoid bitterness).
FAQs:
Can I use chicken breast instead of thighs?
Yes. Use thinly sliced breasts and reduce searing time slightly to prevent drying; watch for a faint white center to know they’re cooked through.
How do I keep noodles from clumping?
Toss freshly cooked noodles with a teaspoon of neutral oil and rinse briefly with hot water (for wheat-based noodles) before combining. Work quickly while they’re still warm.
Is this dish gluten-free?
It can be: use tamari or a gluten-free soy sauce and confirm that your noodles are gluten-free (rice noodles are a safe choice).
Can I make this ahead for meal prep?
Yes. Store components separately—sauce, chicken, broccoli, and noodles—and assemble when reheating to preserve texture.
Conclusion
This Spicy Garlic Chicken and Broccoli Noodle Bowls recipe delivers refined flavors with approachable technique: caramelized chicken, a glossy, balanced sauce, and crisp-tender broccoli create a composed, satisfying bowl. Simple steps and careful finishing preserve texture and aroma, making it perfect for a weeknight elevated or a relaxed dinner party. For a complementary noodle idea with a bold nutty profile, explore Spicy Peanut Butter Noodles – Eat With Clarity. How would you make this dish your own?
Print
Spicy Garlic Chicken and Broccoli Noodle Bowls
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
A refined weeknight meal featuring seared chicken, crisp-tender broccoli, and silky noodles in a glossy, balanced sauce.
Ingredients
- 8 ounces noodles (fresh egg noodles, wheat or rice noodles), cooked al dente and drained
- 1 pound boneless chicken thighs, thinly sliced
- 2 cups broccoli florets, blanched
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1½ tablespoons rice vinegar
- 1½ tablespoons honey or maple syrup
- 1–2 tablespoons sambal oelek or sriracha (adjust to taste)
- 3 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons sesame oil, divided
- ¼ cup low-sodium chicken stock or water
- 1 teaspoon cornstarch + 2 tablespoons water (slurry for glaze)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons cilantro, finely chopped (optional)
- Lime wedges for serving
Instructions
- Prep the ingredients by mixing soy sauce, rice vinegar, honey, and sambal in a small bowl. Combine cornstarch with water to make a slurry. Have noodles drained and broccoli blanched.
- Season and lightly coat chicken with a pinch of salt, half of the minced garlic, and cornstarch.
- Heat 1 tablespoon of neutral oil in a skillet over medium-high heat. Sear chicken for 2–3 minutes per side until caramelized. Remove chicken from skillet.
- Add remaining garlic and ginger to the skillet; sauté until fragrant.
- Deglaze the pan with chicken stock; add soy-sambal-honey mixture and bring to a simmer.
- Add cornstarch slurry gradually, whisking until the sauce thickens.
- Return chicken, broccoli, and noodles to the skillet. Toss to coat and warm through.
- Finish with the remaining sesame oil and serve in bowls, garnished with green onions, sesame seeds, and cilantro.
Notes
For added umami, finish with a teaspoon of toasted miso whisked into the sauce. Use tamari for a gluten-free option.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg