Description
A comforting pan-fried chicken and noodle dish with a glossy, garlicky-sweet sauce. Bold yet balanced flavors make this tender and chewy meal a hit for picky eaters.
Ingredients
2 Chicken breasts (use boneless thighs as substitute)
3 cloves Garlic, minced (or 1 tsp garlic powder)
6 oz Egg noodles (or soba/gluten-free noodles)
1 tbsp Low-sodium soy sauce (or tamari for gluten-free)
1 tbsp Brown sugar (or honey/maple syrup)
1/2 cup Chicken broth (use vegetable broth if preferred)
1 tsp Soy sauce (regular, for salt)
1 tbsp Vegetable oil
1 tsp Lemon juice
Chopped cilantro for garnish (or parsley/green onions)
Instructions
Pat chicken breasts dry and cut into 1-inch strips
Boil noodles according to package instructions, drain and set aside
Combine soy sauce, brown sugar, broth, and lemon juice in a small bowl for the sauce
Heat oil in a large skillet or wok over medium-high heat until shimmering
Add chicken strips and sauté for 2-3 minutes until golden and nearly cooked
Reduce heat to medium and continue cooking until chicken is fully opaque (5-6 minutes)
Return chicken to skillet, pour in sauce, and simmer until thickened (5-7 minutes)
Toss noodles with chicken and sauce until well coated
Serve immediately, garnished with chopped cilantro
Notes
Chicken thighs are more forgiving for beginners
If using garlic powder, mix it directly with the chicken strips
Soba noodles add a nutty flavor; confirm they’re egg-free per package
Vegetable broth maintains halal status
Add frozen peas or carrots for extra veggies
- Prep Time: 10
- Cook Time: 25
- Category: Lunch
- Method: Stir-frying and Simmering
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 full bowl with rice
- Calories: 300
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg