Five Spice Chicken with Noodles
Elevate your weeknight dinner game with this aromatic and flavor-packed Five Spice Chicken with Noodles recipe! Succulent bites of marinated chicken thighs are infused with the irresistible warmth of Chinese five spice powder, garlic, ginger, and a hint of honey for balance. Stir-fried with vibrant carrots, red bell peppers, and snow peas, this dish is tossed with tender egg noodles coated in sesame oil for a silky finish. A simple yet sophisticated meal, it’s ready in just 45 minutes and garnished with fresh spring onions and toasted sesame seeds for extra flair. Perfect for fans of quick and easy Asian-inspired recipes, this dish is a true crowd-pleaser that’s as satisfying as it is flavorful.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 teaspoons Chinese five spice powder
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Honey
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 tablespoons Vegetable oil
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 100 grams Snow peas
- 400 grams Cooked egg noodles
- 1 teaspoon Sesame oil
- 2 stalks Spring onions, thinly sliced
- 1 tablespoon Sesame seeds
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
In the bowl with chicken, add the five spice powder, soy sauce, oyster sauce, honey, minced garlic, and minced ginger. Mix well to coat the chicken. Cover and marinate for at least 15 minutes (or up to 24 hours in the refrigerator).
Heat a large pan or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
Add the marinated chicken to the pan in a single layer. Cook for 4-5 minutes per side until browned and fully cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Stir-fry the carrot, red bell pepper, and snow peas for 3-4 minutes, until slightly tender but still crisp.
Add the cooked egg noodles to the pan and toss to combine with the vegetables. Drizzle with sesame oil and stir gently to coat.
Return the cooked chicken to the pan with the noodles and vegetables. Toss everything together and cook for 2-3 more minutes until heated through.
Transfer the five spice chicken and noodles to a serving platter. Garnish with sliced spring onions and sesame seeds.
Serve hot and enjoy!
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 3127 mg | 136% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 34.2 g | ||
| Protein | 161.4 g | 323% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 288 mg | 22% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2541 mg | 54% | |
*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.
