Description
Enjoy a delightful blend of tender chicken, vibrant vegetables, and egg noodles, all tossed in a savory sauce. This quick and easy dish is perfect for busy weeknight dinners!
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1 pound), sliced
- 2 cloves fresh garlic, minced
- 3 cups mixed stir-fry vegetables (e.g., bell peppers, broccoli, snap peas)
- 8 ounces egg noodles
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
Instructions
- 1. Prepare Your Ingredients: Slice the chicken breasts into bite-sized pieces. Mince the garlic and set aside your mixed vegetables.
- 2. Cook the Noodles: Boil water in a large pot. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- 3. Sauté the Chicken: In a large skillet or wok over medium-high heat, add oil. Once hot, add sliced chicken seasoned with salt and pepper. Cook until golden brown and cooked through (about 5-7 minutes).
- 4. Add Garlic and Vegetables: Stir in minced garlic for about one minute until fragrant. Then add mixed vegetables and sauté until tender but crisp (about another 3-5 minutes).
- 5. Whisk Together Sauce: In a small bowl, whisk together soy sauce, honey, and sesame oil. Pour this mixture over the chicken and vegetables in the skillet; stir well.
- 6. Combine Everything: Add cooked noodles to the skillet with chicken and veggies. Toss gently over low heat until warmed through (about two minutes). Serve immediately.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 430
- Sugar: 10g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: - For added flavor, consider marinating the chicken in soy sauce for at least 30 minutes before cooking. - Feel free to swap out proteins such as shrimp or tofu based on your preference. - Customize your vegetable mix based on seasonal availability or personal taste.