Tender chicken, crisp veggies, and noodles coated in a sticky garlic-honey soy glaze with sesame garnish.
# What You Need:
→ Protein
01 - 2 chicken breasts, thinly sliced
→ Noodles
02 - 8 oz egg noodles
→ Sauce
03 - 1/4 cup soy sauce
04 - 2 tablespoons honey
05 - 1 teaspoon red chili flakes, optional
→ Aromatics and Oils
06 - 4 cloves garlic, minced
07 - 1 tablespoon sesame oil
08 - 1 tablespoon vegetable oil
→ Vegetables and Garnish
09 - 1 cup broccoli florets
10 - 1 bell pepper, thinly sliced
11 - 1/4 cup green onions, chopped
12 - Sesame seeds for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
02 - In a small bowl, whisk together the soy sauce, honey, and red chili flakes if using. Set the sauce aside.
03 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breasts and cook for 5 to 7 minutes, until browned and cooked through.
04 - Add the minced garlic to the pan and sauté for 1 minute until fragrant.
05 - Add the broccoli florets and bell pepper slices. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
06 - Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly and let simmer for 2 to 3 minutes.
07 - Add the cooked noodles to the pan. Toss everything together until the noodles are thoroughly coated with the sauce.
08 - Drizzle with sesame oil and toss again to combine.
09 - Remove from heat. Garnish with chopped green onions and sesame seeds before serving.
