Description
A refined weeknight meal featuring seared chicken, crisp-tender broccoli, and silky noodles in a glossy, balanced sauce.
Ingredients
Scale
- 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