Ingredients
Scale
- 12 oz egg noodles or rice noodles
- 2 boneless, skinless chicken breasts (about 1 lb), sliced thin
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/3 cup low-sodium soy sauce
- 3 tbsp honey
- 2 tbsp brown sugar
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- Sesame seeds for garnish
Instructions
- Cook the noodles according to package instructions until al dente. Drain and set aside.
- In a bowl, whisk together soy sauce, honey, brown sugar, garlic, ginger, and optional red pepper flakes.
- Heat vegetable oil in a skillet over medium-high heat. Add the chicken slices and cook until golden brown and fully cooked through. Remove from skillet.
- In the same pan, sauté minced garlic and grated ginger until fragrant (about 30 seconds).
- Add carrots and bell pepper; stir-fry for 2-3 minutes until slightly tender.
- Return chicken to the pan and pour in the prepared sauce. Stir well to combine.
- Mix cornstarch slurry into the pan to thicken the sauce; cook until glossy.
- Toss in cooked noodles ensuring they are well-coated with sauce.
- Heat everything through for another minute before serving topped with sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 530
- Sugar: 18g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg