Ingredients
Scale
- 8 oz of fresh or dried Asian egg noodles or rice noodles
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 cup sliced bell peppers (red, yellow, or green)
- 1 cup julienned carrots
- 1 cup snap peas or green beans
- 3 tablespoons soy sauce or tamari (gluten-free)
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Sesame seeds and chopped green onions for garnish
Instructions
- Slice chicken breasts into thin strips and prepare vegetables by julienning carrots, slicing bell peppers, and trimming snap peas. Cook noodles according to package instructions, then drain and set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken and season lightly with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, sauté garlic and ginger for about 30 seconds until fragrant. Stir in soy sauce, honey, rice vinegar, and a splash of water. Bring to a simmer, then add the cornstarch-water mixture to thicken the sauce. Cook for another minute until glossy.
- Return the cooked chicken and vegetables to the skillet. Toss to coat and cook for 2-3 minutes until vegetables are tender-crisp. Add cooked noodles and gently toss to distribute the sauce evenly. Garnish with sesame seeds and chopped green onions before serving.
Notes
- Ensure noodles are cooked al dente to avoid mushiness upon reheating.
- Marinate the chicken briefly in soy and ginger for added flavor.
- Adjust sweetness and saltiness to taste by varying honey and soy sauce quantities.
- For vegetarian version, substitute chicken with tofu or tempeh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg