Easy Chicken and Broccoli Noodle Stir Fry
Easy and delicious chicken and broccoli noodle stir fry
Easy and delicious chicken and broccoli noodle stir fry
- 2 tbsp honey
- 1 tsp minced garlic
- 2 tsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp toasted sesame seeds
- 440 g udon noodles ((2 packs total) or your choice of noodles)
- 300 g skinless chicken thigh fillets ((chopped into sma
- 1 broccoli ((280g / 9.8 ounces) florets separated and cut into even sized pieces)
- 1/2 small red bell pepper ((45g / 1.6 ounces) julienned)
- some cooking oil ((i use rice bran oil))
- Carbohydrate 24.5381546147079 g
- Cholesterol 0 mg
- Fat 6.18993885267535 g
- Fiber 4.21508069849648 g
- Protein 7.06372349612617 g
- Saturated Fat 0.872302365850849 g
- Serving Size 1 1 Serving (659g)
- Sodium 507.979546097124 mg
- Sugar 20.3230739162114 g
- Trans Fat 0.496591534515536 g
- Calories 162 calories
Step-by-step
- Marinate the chopped chicken in the sauce (while the other ingredients are getting prepared) and set aside.
- Heat a pan/skillet on medium-high heat and once heated add some cooking oil and spread it thinly.
- Add the chicken (and any remaining marinade) and cook until 60% of the meat is cooked (about 5 mins). Stir occasionally.
- Boil the udon noodles per the manufacturer’s instructions. Drain the water. Set aside. (Ideally, step 1 and step 2 should start at the same time so that you use the fresh, warm and not sticky noodles.)
- Add the broccoli and the red bell peppers into the skillet and stir.
- Cook until the chicken is nearly (98%) cooked.
- Add the boiled udon noodles and stir occasionally.
- Once the chicken is fully cooked, garnish with the sesame seeds then serve.
Easy Chicken and Broccoli Noodle Stir Fry: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Easy Chicken and Broccoli Noodle Stir Fry has become a staple in our household, and for good reason. It's ready in under 30 minutes, packed with flavor, and surprisingly easy to make, even on a hectic weeknight. The best part? It's incredibly versatile. You can easily adapt it to whatever vegetables you have on hand, or swap out the noodles for rice or quinoa if you prefer.
The secret to this stir-fry's success lies in the simple yet flavorful sauce. A blend of honey, soy sauce, oyster sauce, and sesame oil creates a rich and savory taste that perfectly complements the tender chicken and crisp-tender broccoli. The addition of toasted sesame seeds adds a delightful nutty aroma and crunch. I often find myself doubling the recipe because everyone loves it so much, and leftovers are great for lunch the next day!
One of the things I love about this recipe is its adaptability. Sometimes, I'll add some red pepper flakes for a little kick, or a handful of chopped peanuts for extra protein and texture. Other times, I'll swap out the broccoli for something like snow peas or bok choy, depending on what’s in season or what I have in the fridge. The possibilities are endless! This isn't just a quick weeknight meal; it's a blank canvas for culinary creativity. Feel free to experiment and find your perfect combination.
Beyond the ease and deliciousness, this recipe also offers a healthy and balanced meal. It’s a great source of lean protein from the chicken and plenty of vitamins and fiber from the broccoli. The noodles provide a satisfying carbohydrate base, keeping you full and energized. It's a win-win for busy weeknights – a satisfying and nutritious meal without spending hours in the kitchen.
So, if you’re looking for a quick, easy, and delicious weeknight meal that's sure to please the whole family, give this Easy Chicken and Broccoli Noodle Stir Fry a try. You won't be disappointed! The simple steps and flavorful results make it a recipe I reach for time and time again, a testament to its versatility and delightful taste.
Tips and Variations:
For a spicier stir-fry: Add a pinch of red pepper flakes or a dash of sriracha to the sauce.
Add more vegetables: Feel free to add other vegetables like bell peppers, carrots, mushrooms, or snow peas.
Change up the noodles: Use any type of noodle you like – rice noodles, spaghetti, or even zucchini noodles for a low-carb option.
Make it a complete meal: Serve over rice or quinoa for a more filling meal.
Meal prep friendly: Prepare the sauce and chop the vegetables ahead of time to make weeknight cooking even faster.
Leftovers are great: This stir-fry tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe truly is a lifesaver on busy weeknights, a testament to its simple elegance and the satisfying comfort it provides. I hope you enjoy it as much as my family does!
