Ingredients
Scale
- 1 lb boneless chicken breast, thinly sliced
- 8 oz noodles (udon or spaghetti)
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce
- 2 tbsp mirin or honey
- 1 tbsp rice vinegar (optional)
- 1 tbsp brown sugar
- 1 tsp cornstarch mixed with 2 tbsp water
- 2 green onions, sliced
- Sesame seeds, for garnish
Instructions
- Whisk soy sauce, mirin, brown sugar, and vinegar in a small bowl; set aside.
- Heat oil in a skillet over medium-high heat; cook chicken until lightly browned and cooked through.
- Add garlic and ginger; sauté 30 seconds until fragrant.
- Pour in sauce; simmer 1–2 minutes until slightly thickened.
- Cook noodles according to package; drain and toss with sauce. Add broccoli and bell pepper; sauté 2–3 minutes until crisp-tender.
- Stir in cornstarch slurry to glaze; garnish with green onions and sesame seeds before serving.
Notes
- Sub mirin with extra honey if unavailable. For gluten-free, use tamari.
- Use rice noodles for a lighter version. The glaze thickens as it cools.
- Save a few tablespoons of the sauce to drizzle over leftovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
