Chicken and Veggies and Noodles Oh My
Get ready to delight your taste buds with "Chicken and Veggies and Noodles Oh My," a wholesome, flavor-packed one-pan dish that's as easy to make as it is satisfying to eat. Tender, seasoned chicken breasts are seared to perfection and paired with colorful, crisp vegetables like broccoli, carrots, and red bell peppers. This vibrant medley is tossed in a savory-sweet soy garlic sauce with a hint of honey, then combined with hearty egg noodles for the ultimate comfort meal. Ready in just 35 minutes, this recipe is perfect for busy weeknights and serves up to four people. Garnish with sesame seeds and fresh scallions for an extra pop of flavor and texture. Whether you're craving a quick, nutritious dinner or a crowd-pleasing stir-fry, this dish is bound to become a household favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large carrot, thinly sliced
- 2 cups broccoli florets
- 1 medium red bell pepper, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves fresh garlic, minced
- 8 ounces egg noodles
- 1 cup chicken broth
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 stalks scallions, thinly sliced (optional, for garnish)
Instructions
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until they are golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced carrots, broccoli florets, and bell pepper. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
While the vegetables cook, prepare the sauce in a small bowl by mixing the soy sauce, honey, and minced garlic. Set the sauce aside.
Cook the egg noodles according to the package instructions. Drain and set aside.
Cut the cooked chicken into bite-sized pieces and return it to the skillet with the vegetables.
Pour the soy sauce mixture into the skillet and stir to coat the chicken and vegetables evenly. Let it simmer for 2 minutes.
Add the cooked egg noodles to the skillet along with the chicken broth. Toss everything together and cook for an additional 2-3 minutes until the noodles are heated through and the liquid has slightly reduced.
Serve hot, garnished with sesame seeds and scallions if desired.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 5063 mg | 220% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 34.0 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2184 mg | 46% | |
*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.
