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A bowl of sticky garlic chicken noodles with broccoli and red peppers in a glossy sauce

High Protein Sticky Garlic Chicken Noodles

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 415 kcal

Ingredients
  

  • 500 g skinless chicken breast, diced into 1-inch pieces
  • 200 g high -protein egg noodles
  • 4 cloves garlic , finely minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons low -sodium soy sauce
  • 2 tablespoons hone y
  • 1 tablespoon srirach a
  • 1 tablespoon cornstarc h
  • 1 tablespoon toasted sesame oil
  • 150 g broccoli florets
  • 1 large red bell pepper, julienned
  • 2 tablespoons wate r
  • 1 tablespoon canola oil

Instructions
 

  • Cook the noodles in boiling water according to package instructions until al dente, drain and set aside.
  • In a small bowl, whisk together the soy sauce, honey, sriracha, ginger, cornstarch, and 2 tablespoons of water to create the sauce slurry.
  • Heat the canola oil in a large wok or skillet over medium-high heat.
  • Add the diced chicken to the wok and sear for 5 to 7 minutes until the internal temperature reaches 165°F (74°C) and the exterior is browned.
  • Remove the chicken from the pan and set aside.
  • Add the sesame oil to the same pan, then stir-fry the garlic, broccoli, and bell pepper for 3 to 4 minutes until the vegetables are tender-crisp.
  • Return the cooked chicken to the pan and pour the sauce slurry over the mixture.
  • Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy, sticky glaze.
  • Add the cooked noodles to the wok and toss thoroughly to ensure even coating before serving.