4.9 from 72 votes
Chicken and Broccoli Sesame Noodles
Chicken and Broccoli Sesame Noodles combine tender chicken breast pieces, steamed broccoli florets, and thin rice noodles tossed in a savory sauce made of soy sauce, honey, sesame oil, rice wine vinegar, garlic, and ginger. Toasted sesame seeds add a nutty touch. The texture blends tender cooked poultry and vegetables with chewy noodles, balanced by a slightly sweet and tangy sauce with optional heat from sriracha.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
people
Calories:
344 kcal
Course:
Main Course
Cuisine:
Asian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 344
% 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.