Chicken and Broccoli Sesame Noodles
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 people
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Calories
344 kcal
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Course
Main Course
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Cuisine
Asian
Chicken and Broccoli Sesame Noodles
Description
This recipe prepares thin rice noodles by soaking them in hot water along with freshly boiled broccoli to soften both simultaneously. The chicken breast is cooked separately in sesame oil, then combined with minced garlic and fresh ginger for aromatic flavor. A sauce made from soy sauce, rice wine vinegar, honey, sesame oil, and optional sriracha is stirred in to coat the ingredients evenly.
The dish features tender chicken, crisp-tender broccoli, and chewy noodles infused with a balance of savory, sweet, and mildly spicy flavors. Toasted sesame seeds provide a nutty finish and slight crunch. The cooking method ensures the broccoli stays bright and the noodles retain a pleasant texture.
This meal suits lunch or dinner and can be served on its own or with a light vegetable side. The sauce enhances all components without overpowering them, making for a well-rounded dish.
Storage instructions recommend keeping leftovers refrigerated for 3-5 days in an airtight container and optionally freezing. Chicken thighs can substitute chicken breast, and frozen broccoli may be used by adjusting boiling times. Different rice noodle thicknesses require adapting cooking times. Other sweeteners may replace honey based on preference.
Ingredients
- 2 chicken breast 1 1/2 - 2 lbs, cut into 1-2 inch cubes, boneless
- 4 - 5 cups broccoli fresh florets
- 7-8 oz rice noodles thin
- 1/4 cup soy sauce
- 3 tablespoons honey
- 3 tablespoons sesame oil divided
- 3 tablespoons rice wine vinegar
- 2 teaspoons sriracha optional
- 4 cloves garlic minced
- 1 tablespoon ginger minced, fresh
- 1 tablespoon sesame seeds toasted
Instructions
- Add rice noodles to a large bowl and set in a clean sink. Place a seive or a colander gently over the noodles (depending on the noodles you're using)
- Fill a large pot with water and heat on high to bring to a boil. Add broccoli florets and let boil for 3 minutes. Drain cooked broccoli into the sieve or colander over the rice noodles so that the bowl with the noodles fills with hot water. Set noodles and broccoli aside and set a timer for time noted on rice noodle package, less 1 minute. Normally 6-7 minutes. (See notes for other noodles)
- Meanwhile, heat 1 tablespoon of sesame oil over medium heat in a large skillet. Add chicken and cook for about 5-6 minutes, turning at 2-3 minutes.
- Meanwhile, in a small bowl, mix soy sauce, rice wine vinegar, honey, remaining 2 tablespoons of sesame oil, and sriracha.
- Once chicken is mostly cooked, add garlic and ginger and mix. Saute for another 1-2 minutes.
- Add sauce to pan and coat with chicken. Add broccoli to the pan and stir. Once the noodles are done, drain from water and add to skillet. Stir to fully coat it all with sauce, let cook for another 1-2 minutes.
- Sprinkle with toasted seasame seeds and serve!
Notes
- Store leftovers in an airtight container in the fridge for 3-5 days or freeze for longer storage.
- Chicken thighs can be used in place of breasts; add leftover poultry after cooking the garlic and ginger.
- Frozen broccoli is suitable; boil it for around 4 minutes before draining with noodles.
- Adjust rice noodle cooking time per package instructions; thicker noodles need longer boiling.
- Honey can be substituted with your preferred natural sweetener or brown sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 705mg | 29% |
| Potassium | 571mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 884IU | 18% |
| Vitamin C | 123mg | 137% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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