Broccoli and Chicken Noodle Bowl
Elevate your weeknight dinners with this hearty and flavorful Broccoli and Chicken Noodle Bowl, a perfect balance of protein, fresh vegetables, and satisfying egg noodles. This quick and easy recipe combines tender slices of seasoned chicken, crisp broccoli florets, and a savory soy-ginger sauce that clings perfectly to the noodles. With just a hint of garlic and the richness of sesame oil, every bite is bursting with umami goodness. Ready in under 40 minutes, it’s a go-to option for busy nights, offering a wholesome and filling meal that’s both family-friendly and irresistibly delicious. Garnish with fresh green onions for a pop of flavor and serve it warm for a cozy noodle dish that’s sure to impress.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 cups broccoli florets
- 8 ounces egg noodles
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon ginger (fresh, grated)
- 2 pieces garlic cloves (minced)
- 2 cups chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 stalks green onions (sliced)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
While the noodles cook, heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and black pepper, then add them to the skillet. Cook for 4-5 minutes on each side or until fully cooked (internal temperature should reach 165°F). Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
Add the broccoli florets to the skillet and sauté for 3-4 minutes, or until they turn bright green but are still slightly crisp.
In a small bowl, whisk together the soy sauce, chicken broth, and cornstarch. Stir until the cornstarch is fully dissolved.
Pour the sauce mixture into the skillet over the broccoli. Stir well and let it simmer for 2-3 minutes until the sauce thickens slightly.
Add the cooked egg noodles and sliced chicken back to the skillet, tossing everything to coat evenly in the sauce.
Top with sliced green onions for garnish and serve warm.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.2 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
