It is 6pm on a Tuesday. Everyone is hungry and tired. You need something fast and filling. These Garlic Chicken Noodle Bowls are your new secret weapon. They are perfect for the busy fall season. You get protein, veggies, and comfort in one bowl.
Why These Garlic Chicken Noodle Bowls Work
This recipe is a total lifesaver. It takes only 30 minutes from start to finish. The spicy garlic sauce is better than takeout. Your family will love the tender chicken and noodles. It is great for your meal prep routine too. The leftovers taste even better the next day.
Simple Cooking Method
Cooking this dish is very simple. You just sear the chicken and steam the broccoli. The sauce thickens quickly in the hot pan. Beginners will find this stir-fry method very easy. You only need one large skillet for everything. It makes cleanup a breeze for you.
Ingredients You’ll Need
These ingredients are mostly pantry staples. Fresh ginger and garlic make it shine.
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 8 oz dried rice noodles or udon
- 3 cups fresh broccoli florets
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable oil
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Step-by-Step Directions
- Prepare noodles according to package directions, drain, and set aside.
- In a small mixing bowl, whisk together the soy sauce, chili garlic sauce, honey, and sesame oil to create the glaze.
- Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- Add chicken cubes to the skillet and sear until golden brown and cooked through, approximately 6 to 8 minutes.
- Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
- Add broccoli florets and 2 tablespoons of water; cover the pan for 2 to 3 minutes to steam the broccoli until tender-crisp.
- Remove the lid and pour the prepared glaze over the chicken and broccoli, stirring constantly for 1 minute to thicken.
- Add the cooked noodles to the skillet and toss thoroughly to ensure even coating in the sauce.
- Garnish with sliced green onions and toasted sesame seeds before portioning into bowls.
Best Ways to Enjoy It
Scoop the noodles into deep bowls. Add extra green onions for a fresh crunch. Serve these Garlic Chicken Noodle Bowls for a cozy dinner. They pair perfectly with a crisp side salad. Light a candle and enjoy a stress-free meal.
How to Store Leftovers
Store leftovers in the fridge for four days. Use airtight containers to keep them fresh. This dish is perfect for weekday lunches. Reheat them in the microwave for two minutes. Add a splash of water if noodles seem dry.
Tips for Best Results
- Don’t overcook your noodles.
- Rinse them in cold water after boiling.
- This stops the cooking process instantly.
- Use a microplane for the fresh ginger.
- It makes the sauce much smoother.
- Prep your veggies before you start.
- Stir-frying happens very fast.
- Double the sauce for extra saucy bowls.
Ways to Switch It Up
- Use shrimp instead of chicken for variety.
- Swap noodles for zucchini spirals for lower carbs.
- Add snap peas for more crunch.
- Try maple syrup if you lack honey.
Common Questions
Can I make this less spicy?
Yes, just reduce the chili garlic sauce. Start with one teaspoon and taste. You can always add more later.
What noodles work best?
Rice noodles or udon are both great. Thick noodles soak up the sauce beautifully. Use whatever you have in your pantry.
I hope this recipe brings ease to your kitchen. It is the cozy meal you deserve tonight. Enjoy every bite of your homemade creation.
— Katie Wood
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 8 oz dried rice noodles or udon
- 3 cups fresh broccoli florets
- 4 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low -sodium soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon hone y
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable oil
- 2 green onions , thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare noodles according to package directions, drain, and set aside.
- In a small mixing bowl, whisk together the soy sauce, chili garlic sauce, honey, and sesame oil to create the glaze.
- Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- Add chicken cubes to the skillet and sear until golden brown and cooked through, approximately 6 to 8 minutes.
- Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
- Add broccoli florets and 2 tablespoons of water; cover the pan for 2 to 3 minutes to steam the broccoli until tender-crisp.
- Remove the lid and pour the prepared glaze over the chicken and broccoli, stirring constantly for 1 minute to thicken.
- Add the cooked noodles to the skillet and toss thoroughly to ensure even coating in the sauce.
- Garnish with sliced green onions and toasted sesame seeds before portioning into bowls.
