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Sticky Garlic Soy Chicken & Broccoli Noodles

Wide noodles tossed with tender chicken and charred broccoli in a rich, savory, and sticky garlic soy glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

The Stir-Fry
  • 1 lb chicken thighs boneless, skinless, chopped
  • 10 oz wide noodles pappardelle or rice noodles
  • 3 cups broccoli florets fresh
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil for finishing
The Sauce
  • 0.5 cup soy sauce low sodium
  • 0.33 cup brown sugar packed
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp cornstarch mixed with 1 tbsp water

Equipment

  • Large skillet or wok
  • Large Pot (for boiling noodles)
  • Whisk
  • Tongs

Method
 

  1. Boil noodles in salted water until al dente. Drain and toss with a little oil.
  2. Whisk together soy sauce, brown sugar, garlic, ginger, and vinegar. Mix cornstarch slurry separately.
  3. Heat oil in a skillet. Sear chicken pieces for 4-5 minutes until cooked. Remove and set aside.
  4. Add broccoli to the hot pan. Char for 2 minutes, then add splash of water and cover to steam for 2 minutes.
  5. Return chicken and noodles to the pan. Pour over the soy sauce mixture.
  6. Stir in the cornstarch slurry and toss everything over heat until sauce thickens and glazes the noodles.
  7. Drizzle with sesame oil, garnish with red pepper flakes, and serve hot.

Notes

Use chicken thighs for the juiciest result. If using chicken breast, be careful not to overcook. You can substitute the noodles with spaghetti or linguine if needed.