Description
A quick and satisfying bowl of tender chicken, crisp broccoli, and chewy rice noodles with a bold garlic and sriracha flavor.
Ingredients
Scale
- 2 chicken breasts, sliced
- 2 cups broccoli florets
- 8 oz rice noodles
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Cook rice noodles according to package instructions. Drain and set aside. Slice the chicken into thin strips, wash and cut broccoli into bite-sized florets, and mince the garlic.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 30–45 seconds.
- Add the sliced chicken to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink, about 5–7 minutes. Add the broccoli florets and continue to cook until they are tender-crisp, about 3–4 minutes.
- Stir in the soy sauce and sriracha, mixing well. Add the cooked noodles to the skillet and toss until heated through. Serve hot, garnished with sesame seeds and sliced green onions.
Notes
For variations, consider adding peanut butter for creaminess or using different vegetables for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 850
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 3g
- Protein: 60g
- Cholesterol: 100mg