Spicy Garlic Chicken and Broccoli Noodle Bowls
Bold, saucy, and ready in 30 minutes - these Spicy Garlic Chicken and Broccoli Noodle Bowls are packed with flavor, crisp-tender broccoli, and perfectly coated noodles. A go-to easy dinner for clean eating and meal prep.
Equipment
- Large skillet or wok
- Medium pot for noodles
- Small mixing bowl
Ingredients
- 1.5 lbs boneless skinless chicken breast, thinly sliced
- 3 cups broccoli florets, cut small
- 8 oz noodles (lo mein, soba, or rice noodles)
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp chili garlic sauce adjust to taste
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp honey
- 1 tbsp cornstarch for coating chicken
- 2 tbsp neutral oil for cooking
- salt and pepper to taste
- green onions and sesame seeds for serving
Instructions
- Cook noodles according to package directions. Drain and set aside.
- Toss sliced chicken with cornstarch, salt, and pepper until lightly coated.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes per side until golden. Remove and set aside.
- Add remaining oil to the pan. Add minced garlic and stir for 30 seconds until fragrant.
- Add broccoli florets and stir-fry 3 to 4 minutes until bright green and crisp-tender.
- Whisk together soy sauce, chili garlic sauce, oyster sauce, sesame oil, and honey in a small bowl.
- Return chicken to the pan. Pour sauce over everything and toss to coat well.
- Add cooked noodles and fold in gently until fully coated in sauce.
- Cook 1 to 2 more minutes on medium heat until sauce thickens slightly. Serve topped with green onions and sesame seeds.
Notes
- Slice chicken thin and against the grain for best texture and faster cooking.
- Don't overcrowd the pan when searing chicken - cook in batches if needed.
- Store leftovers in an airtight container for up to 4 days. Reheat with a splash of water or soy sauce.
- For meal prep, store noodles and chicken mixture separately to prevent noodles from absorbing all the sauce.