Spicy Garlic Chicken Broccoli Noodle Bowls
A quick and flavorful dish combining juicy chicken, fresh broccoli, and your choice of noodles in a spicy garlic-ginger sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 oz noodles of your choice (ramen, udon, or spaghetti)
- 2 cups broccoli florets, fresh or frozen
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon sriracha or other hot sauce, adjust to taste
- 1 tablespoon honey or maple syrup Use maple syrup for a vegan option
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil, toasted sesame oil recommended
- 2 green onions sliced For garnish
- Sesame seeds, for garnish
Instructions
Cooking Noodles
- Cook noodles according to package directions in a large pot of boiling water. Start these about halfway through cooking your chicken so they are ready at the right time. Drain well and toss with a small amount of oil if they will sit more than 5 minutes to prevent sticking.
Searing Chicken
- Heat 2 tablespoons olive oil in a large 12-inch skillet or wok over medium-high heat until shimmering. Add chicken cubes and cook for 6 to 8 minutes total, stirring occasionally to ensure all sides get golden brown. Internal temperature should reach 165°F. Remove chicken to a plate and set aside.
Steaming Broccoli
- Add broccoli florets to the same skillet with 2 to 3 tablespoons of water. Cover immediately and steam for 3 to 4 minutes until bright green and tender-crisp. If using frozen broccoli, add 1 to 2 minutes.
Preparing Sauce
- In a small bowl, whisk together minced garlic, grated ginger, soy sauce, sriracha, honey, rice vinegar, and sesame oil until well combined.
Combining Ingredients
- Return skillet to medium heat and pour in the sauce. Let simmer for about 1 minute until fragrant and garlic mellows slightly. Add back the cooked chicken, broccoli, and noodles, then toss everything together with tongs until evenly coated. Cook for 1 to 2 minutes to heat through.
Serving
- Divide into bowls and garnish generously with sliced green onions and sesame seeds. Serve immediately while hot.
Notes
For a creamier spin, add peanut butter to the sauce. Make-ahead and storage: cool completely then store in an airtight container for up to 3 days. Reheat with a splash of water to loosen sauce.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 3gSodium: 900mgFiber: 5gSugar: 5g
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