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A bowl of sticky garlic chicken noodles with green broccoli and snap peas

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 520 kcal

Ingredients
  

  • 600 g chicken breast, cut into 1-inch cubes
  • 200 g high -protein or whole wheat noodles
  • 4 cloves garlic , minced
  • 1 tablespoon ginger , freshly grated
  • 60 ml low -sodium soy sauce
  • 2 tablespoons hone y
  • 1 tablespoon srirach a
  • 1 tablespoon cornstarc h
  • 1 tablespoon sesame oil
  • 200 g broccoli florets
  • 100 g sugar snap peas
  • 2 green onions , sliced
  • 1 teaspoon sesame seeds

Instructions
 

  • Cook the noodles according to package directions until al dente, then drain and set aside.
  • In a small bowl, whisk together the soy sauce, honey, sriracha, and cornstarch until the cornstarch is fully dissolved.
  • Heat sesame oil in a large wok or non-stick skillet over medium-high heat.
  • Add the chicken cubes to the skillet and cook for 6 to 8 minutes until golden brown and the internal temperature reaches 165°F (74°C).
  • Add the broccoli, snap peas, garlic, and ginger to the skillet and stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
  • Pour the sauce mixture into the skillet and stir constantly for 1 to 2 minutes until the sauce thickens and becomes sticky.
  • Add the cooked noodles to the pan and toss thoroughly using tongs to ensure even coating.
  • Divide into four portions and garnish with sliced green onions and sesame seeds before serving.