Tender chicken and broccoli tossed with noodles in a mild sauce of honey, fish sauce, sesame oil, and a little water for balance.
ABy Annebala
Servings
4
8 oz dried wheat noodles
1 lb boneless skinless chicken breast
1 head broccoli
1 tbsp neutral oil
2 tsp sesame oil
3 tbsp honey
2 tbsp fish sauce
0.5 cup water
Calories
461 kcal
Protein
30g
Carbs
62g
Fat
10g
Fiber
3g
Sugar
14g
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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. Mix the honey, fish sauce, sesame oil, and water in a small bowl.
1 lb boneless skinless chicken breast,
1 head broccoli,
2 tsp sesame oil,
3 tbsp honey,
2 tbsp fish sauce,
0.5 cup water
Cook Noodles
2. Bring a large pot of water to a boil. Cook the dried wheat noodles until just al dente, then reserve a little cooking water and drain.
8 oz dried wheat noodles,
0.5 cup water
Stir-Fry
3. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the boneless skinless chicken breast and cook, stirring often, until lightly golden and cooked through, 5 to 7 minutes.
4. Add the broccoli and cook until bright green and just tender, 3 to 4 minutes. Add a splash of the reserved noodle cooking water if needed to help it soften.
1 head broccoli,
0.5 cup water
Finish
5. Add the sauce mixture and bring it to a simmer for 1 minute. Add the dried wheat noodles and toss for 1 to 2 minutes until the sauce lightly coats everything. Add a little more reserved noodle cooking water if needed to loosen the sauce.
8 oz dried wheat noodles,
2 tsp sesame oil,
3 tbsp honey,
2 tbsp fish sauce,
0.5 cup water
6. Serve hot.
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