Description
This Spicy Chicken and Broccoli Noodles recipe features tender marinated chicken thighs, crisp broccoli florets, and vibrant vegetables all tossed in a flavorful, spicy noodle sauce. Perfect for a quick and satisfying weeknight dinner, it combines Asian-inspired ingredients like soy sauce, sesame oil, and chili oil for a deliciously balanced meal.
Ingredients
Scale
For the Marinated Chicken
- 14 ounces chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- 1 teaspoon garlic paste
- ½ teaspoon chile flakes (add more for extra spice)
For the Noodles
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon garlic paste
- 1 ½ teaspoons crispy chili oil
- 12 ounces banh canh noodles, or other stir-fry noodles
- 2 tablespoons vegetable oil
- ½ white onion, sliced
- 1 red bell pepper, sliced
- 1 ½ cups broccoli florets
- 1 tablespoon sesame seeds, for serving
Instructions
- Prepare the Chicken: Chop the chicken thighs into roughly 1-inch pieces to ensure even cooking and better marinade absorption.
- Make the Marinade: In a medium bowl, combine soy sauce, rice wine, sesame oil, garlic paste, and chile flakes. Mix well to form the marinade.
- Marinate the Chicken: Add the chopped chicken to the marinade, coating all pieces thoroughly. Allow to marinate for at least 30 minutes to enhance flavor.
- Prepare the Noodle Sauce: In a separate bowl, mix soy sauce, sesame oil, honey, garlic paste, and crispy chili oil. Set aside to let the flavors meld.
- Cook the Noodles: Bring a large saucepan of water to a boil. Cook the banh canh noodles according to package instructions until tender. Drain well and set aside.
- Cook the Chicken: Heat vegetable oil in a heavy-bottomed pan or wok over medium-high heat. Fry the marinated chicken pieces for 3 to 4 minutes until cooked through and slightly caramelized. Remove from the pan and set aside.
- Sauté the Vegetables: In the same pan, using the remaining oil, sauté sliced white onion, red bell pepper, and broccoli florets for 3 to 4 minutes until slightly softened but still crisp.
- Combine Ingredients: Add the cooked chicken and noodles back into the pan with the vegetables. Pour over the prepared noodle sauce.
- Toss and Heat Through: Toss everything together thoroughly to combine all flavors. Cook for an additional one to two minutes to warm through and allow the sauce to coat evenly.
- Serve: Plate the spicy chicken and broccoli noodles and sprinkle sesame seeds over the top for garnish and a nutty crunch. Serve immediately while hot.
Notes
- Marinating the chicken for longer than 30 minutes, up to 2 hours, will deepen the flavor.
- Adjust chile flakes and crispy chili oil amounts to control the heat level to your preference.
- Banh canh noodles can be substituted with other sturdy stir-fry noodles like udon or rice noodles.
- Use a wok or heavy-bottomed pan for best results when stir-frying to ensure quick, even cooking.
- To make this dish gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
