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
- 1 tbsp vegetable oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp 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, ginger, garlic, and sesame oil.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook the sliced chicken until golden brown.
- Remove chicken; sauté garlic and ginger until fragrant.
- Add shredded carrots and bell pepper; stir-fry until tender but crisp.
- Return chicken to the pan; pour in the sauce mixture and coat evenly.
- Add cornstarch slurry; cook until sauce thickens.
- Toss cooked noodles into the skillet; mix well to absorb the sauce.
- Serve garnished with sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 450
- Sugar: 18g
- Sodium: 860mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg