Ginger Vegetable Chicken Noodle Bowl
Embark on a flavor-packed journey with this Ginger Vegetable Chicken Noodle Bowl, a comforting and vibrant dish that’s as nourishing as it is delicious. Tender strips of seasoned chicken, crisp-tender vegetables like broccoli, carrots, and red bell pepper, and silky rice noodles come together in a fragrant broth infused with fresh ginger, garlic, and a hint of sesame oil. A splash of soy sauce, rice vinegar, and a touch of honey add the perfect balance of savory and sweet to this wholesome one-bowl meal. Finished with fresh cilantro and scallions for a burst of color and freshness, this easy 45-minute recipe is perfect for weeknight dinners or soothing lunches. Whether you're craving a hearty chicken noodle soup or a healthy stir-fry-inspired bowl, this recipe delivers a harmonious blend of bold flavors, making it a standout choice for fans of Asian-inspired cuisine.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 medium Carrot
- 2 cups Broccoli florets
- 1 large Red bell pepper
- 2 tablespoons Ginger
- 3 cloves Garlic
- 6 cups Low-sodium chicken broth
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 8 ounces Rice noodles
- 3 stalks Scallions
- 0.25 cup Cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the chicken breasts into thin strips, about 1/4-inch thick, and season lightly with salt and pepper.
Peel and julienne the carrots, slice the red bell pepper into thin strips, and chop the broccoli into bite-sized florets. Mince the garlic and ginger. Chop the scallions and cilantro for garnish and set aside.
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the chicken strips and cook for 5-7 minutes, stirring occasionally, until fully cooked and no longer pink. Remove the chicken from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of sesame oil. Sauté the minced garlic and ginger for 1 minute, or until fragrant.
Add the carrots, red bell pepper, and broccoli to the pot. Stir-fry the vegetables for 3-4 minutes, until slightly tender but still crisp.
Pour in the chicken broth and bring to a simmer. Stir in the soy sauce, rice vinegar, and honey. Let the broth simmer for 5-7 minutes to infuse the flavors.
While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
Return the cooked chicken to the pot with the broth and vegetables, stirring to heat through, about 2 minutes.
Divide the cooked rice noodles into individual serving bowls. Ladle the hot chicken, vegetables, and broth over the noodles.
Garnish each bowl with chopped scallions and fresh cilantro. Serve hot and enjoy your flavorful Ginger Vegetable Chicken Noodle Bowl!
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 36.5 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 250 mg | 19% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1921 mg | 41% | |
*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.
