Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
- 2 servings noodles (ramen, rice noodles, or soba)
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp chili garlic sauce or sriracha (adjust to taste)
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar or lime juice
- 1/2 cup water or chicken broth
- 1 tsp toasted sesame oil
- 1 tbsp vegetable oil
- 2 green onions, chopped
- Optional: red pepper flakes, sesame seeds, shredded carrots, bok choy
- Salt and black pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced chicken, season with salt and pepper, and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
- In the same pan, reduce heat slightly and add sesame oil. Sauté minced garlic for 30 seconds until fragrant.
- Stir in soy sauce, chili garlic sauce, honey, and vinegar. Add water or broth and bring to a simmer.
- Add dry noodles to the sauce and cook until tender, stirring occasionally so they absorb the liquid.
- Return cooked chicken to the pan and toss everything together until well coated in sauce.
- Garnish with green onions, sesame seeds, and red pepper flakes if desired. Serve hot.
Notes
- Use pre-cooked noodles to save time—just toss them in after the sauce simmers.
- Control spice by adjusting chili garlic sauce and omitting red pepper flakes.
- Try shrimp, tofu, or beef instead of chicken for variety.
- Throw in vegetables like shredded carrots, snap peas, or bell peppers for more texture and nutrition.
- Use spaghetti or soba noodles if other types aren’t available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 9g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
