Sesame Noodles with Chicken (Print Version)
# Ingredients:
→ For the Noodles and Protein
01 -
10 oz. linguine pasta, uncooked
02 -
4 cups frozen broccoli (340g)
03 -
1 Tbsp olive oil (15g)
04 -
1.5 lb chicken, cut into 1-inch pieces
05 -
3 cloves garlic, minced
06 -
1 Tbsp ginger, crushed (freshly minced or ginger paste preferred)
07 -
Salt and pepper, to taste
→ For the Sauce
08 -
1/4 cup low sodium soy sauce (60g) or coconut aminos
09 -
3 Tbsp honey (63g)
10 -
2 Tbsp sesame oil (28g)
11 -
3 Tbsp rice vinegar (45g)
12 -
2 tsp sriracha (12g) or cayenne pepper to taste (optional)
→ For Garnish
13 -
1 Tbsp sesame seeds
14 -
Green onions, sliced
# Instructions:
01 -
Bring a large pot of salted water to a boil over high heat. Add linguine and cook for 6-7 minutes. Add frozen broccoli to the pot and continue cooking for 3 minutes more. Drain and set aside.
02 -
In a small bowl, combine soy sauce, honey, sesame oil, rice vinegar, and sriracha (or cayenne pepper if using). Stir until well integrated and set aside.
03 -
Heat olive oil in a large skillet over medium heat. Add chicken pieces, minced garlic, and ginger. Season with salt and pepper. Cook for 5-6 minutes, tossing frequently until chicken is completely cooked through. Remove from heat.
04 -
Give the sauce mixture a final stir. Add the cooked pasta, broccoli, and sauce to the skillet with the chicken. Stir thoroughly until pasta is evenly coated with sauce and all ingredients are well incorporated.
05 -
Sprinkle sesame seeds over the dish and garnish with sliced green onions. Serve immediately while hot.
# Notes:
01 -
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the texture of the noodles.