Asian Spicy Garlic Noodles with Chicken

Asian Spicy Garlic Noodles with Chicken

Tender, juicy chicken, savory sauce, and chewy noodles come together to create this delicious garlic chicken and noodles dish in around 30 minutes.

Course Dinner

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 361kcal

Author Kim

Ingredients

500 grams (1 lb.) Diced chicken breast (skinless)
teaspoons Olive oil
1 teaspoon Garlic powder
1 teaspoon Ground ginger
½ teaspoon Onion powder
2 tablespoons Hoisin sauce
2 tablespoons Soy sauce
2 tablespoons Sriracha sauce
1 cup Chicken broth/chicken stick
1 ½ tablespoons Cornstarch/cornflour
225 grams (8 oz.) Noodles

Instructions

Cook Noodles: Cook your noodles according to the package directions and then set them aside.
225 grams (8 oz.) Noodles
Cook Chicken and spices: Heat your oil in a medium sized dish for about a minute. Once the oil is hot, add your chicken, garlic powder, ginger, and onion powder. Cook the chicken over medium heat for about 7 minutes, or until it is no longer pink in the middle.
500 grams (1 lb.) Diced chicken breast (skinless), teaspoons Olive oil, 1 teaspoon Garlic powder, 1 teaspoon Ground ginger, ½ teaspoon Onion powder
Add Sauces: Once the chicken is fully cooked, add a little bit of water to the cornstarch and stir to make a slurry. Add the cornstarch slurry to the pan along with the hoisin sauce, soy sauce, sriracha, and chicken broth. Allow the mixture to simmer over medium heat until it thickens (about 5-7 minutes).
2 tablespoons Hoisin sauce, 2 tablespoons Soy sauce, 2 tablespoons Sriracha sauce, 1 ½ tablespoons Cornstarch/cornflour, 1 cup Chicken broth/chicken stick
Combine Chicken and Noodles: Turn off the stovetop and add your noodles to the pan. Use a large wooden spoon or a pair of tongs to fold the ingredients together until the noodles are evenly coated in sauce.

Notes

Garlic: If you have fresh garlic, you can replace the garlic powder with 3 cloves of freshly minced garlic. You will want to cook the garlic in the oil for 1-2 minutes before adding the chicken and remaining spices.

Chicken: I used diced chicken breast in this recipe, but any cut of chicken will work. You can also use shredded rotisserie chicken.

Noodles: You can use any type of noodles for this recipe, including ones where you cook in boiling water first to the type that are already pre cooked and you just need to rinse them under hot water before cooking. Even spaghetti will work!

Tip for Simmering the Sauce: Be careful when simmering your sauce. If you let it simmer for too long then the sauce will burn and stick to the pan. I like to stir my sauce about once a minute just to make sure nothing is sticking. You will notice your sauce start to bubble as it thickens.

Sweetness: Want a sweeter sauce? Add ⅓ cup of honey, or ¼ cup brown granulated monkfruit to the pan with the rest of the ingredients for the sauce. The sharpness of the garlic and sweetness of the sweetener will compliment each other to create a delicious punch of flavor.

Leftovers: Store your leftovers in an airtight container in the fridge for up to 3 days. When reheating, place a single serving of noodles and chicken on a plate and microwave them for about a minute. Stop the microwave halfway through and stir the food so that it reheats evenly.

Nutrition