Chicken with Noodles and Vegetables Ww
Savor a wholesome and flavorful meal with this Chicken with Noodles and Vegetables recipe, a perfect weeknight dinner idea that’s both delicious and guilt-free. Tender strips of seasoned chicken are stir-fried to golden perfection and combined with vibrant vegetables like carrots, red bell pepper, and broccoli florets for a colorful and nutrient-packed meal. Egg noodles are tossed in a savory sauce made with low-sodium soy sauce, ginger, and garlic, all tied together with the perfect hint of warmth. Ready in under 45 minutes and serving up to four, this recipe delivers a satisfying balance of protein, veggies, and carbs, making it a standout choice for a healthy and family-friendly dinner. Garnished with fresh green onions, it’s a vibrant and flavorful dish sure to impress while staying simple. A Weight Watchers (WW)-friendly option that's as hearty as it is healthy!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 8 ounces Egg noodles
- 2 medium Carrots
- 1 large Red bell pepper
- 2 cups Broccoli florets
- 2 tablespoons Olive oil
- 3 tablespoons Low-sodium soy sauce
- 2 teaspoons Minced garlic
- 1 teaspoon Fresh ginger, grated
- 1 cup Chicken broth
- 1 teaspoon Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Green onions, chopped
Instructions
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
While the noodles are cooking, slice the chicken breasts into thin strips. Season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 5-7 minutes, or until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
In the same pan, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the sliced carrots, bell pepper, and broccoli florets to the skillet. Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp.
In a small bowl, mix the chicken broth with the cornstarch and soy sauce until smooth. Pour the mixture into the skillet and stir well, allowing the sauce to thicken slightly.
Return the cooked chicken to the pan, tossing it with the vegetables and sauce until everything is well-coated and heated through.
Add the cooked noodles to the skillet and toss gently to combine. Let the dish cook for another 2 minutes to ensure the noodles absorb the flavors.
Serve hot, garnished with chopped green onions for a fresh finish.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.2 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 581 mg | 12% | |
*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.
