Tender chicken and broccoli tossed with pad Thai rice noodles in a sweet-savory honey garlic sauce made without soy or egg.
ABy Annebala
Servings
4
1.5 lb Boneless skinless chicken breast
2 piece Broccoli
12 oz Pad Thai rice noodles
0.33 cup Honey
0.75 cup Chicken broth
5 clove Garlic
2 tbsp Cornstarch
1.5 tbsp Apple cider vinegar
2 tbsp Olive oil
1 tsp Salt
0.5 tsp Black pepper
Calories
546 kcal
Protein
48g
Carbs
48g
Fat
19g
Fiber
5g
Sugar
28g
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Sarah M. · Melbourne, AU
Prep
1. Cut the boneless skinless chicken breast into bite-size pieces. Cut the broccoli into small florets and mince the garlic.
2. Whisk the honey, chicken broth, cornstarch, apple cider vinegar, salt, and black pepper in a bowl until smooth.
0.3 cup Honey,
0.8 cup Chicken broth,
2 tbsp Cornstarch,
1.5 tbsp Apple cider vinegar,
1 tsp Salt,
0.5 tsp Black pepper
Cook noodles
3. Bring a large pot of water to a boil. Cook the broccoli briefly until crisp-tender, then remove and drain. Prepare the pad Thai rice noodles according to the package directions until just tender, then drain well and rinse if needed to keep them from sticking. Reserve a little water for loosening the sauce if needed.
2 piece Broccoli,
12 oz Pad Thai rice noodles
Cook Chicken
4. Heat the olive oil in a large skillet over medium-high heat. Add the boneless skinless chicken breast and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through.
5. Add the garlic and cook for 30 seconds until fragrant. Pour in the sauce and simmer for 1 to 2 minutes, stirring, until glossy and slightly thickened.
0.3 cup Honey,
0.8 cup Chicken broth,
5 clove Garlic,
2 tbsp Cornstarch,
1.5 tbsp Apple cider vinegar,
1 tsp Salt,
0.5 tsp Black pepper
Finish
6. Add the pad Thai rice noodles and broccoli to the skillet and gently toss until evenly coated, taking care not to break the noodles. Loosen with a splash of reserved water if needed, then serve hot.
2 piece Broccoli,
12 oz Pad Thai rice noodles
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