Garlic Noodles with Chicken

A speedy and savory stir-fry of tender chicken, garlicky noodles, and colorful vegetables, perfect for a weeknight dinner.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $1.40/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• quick
• kid-friendly
• one-pot
• budget-friendly
• savory

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into 1/2-inch strips)
• 1 tablespoon olive oil
• 3 clove garlic (minced)
• 0.5 cup chicken broth
• 0.25 cup soy sauce
• 1 tablespoon brown sugar
• 8 ounce spaghetti
• 2 cup frozen stir-fry vegetable blend
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Cook spaghetti according to package directions until al dente. Drain and set aside.
2. While noodles cook, heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add chicken breast strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in chicken broth, soy sauce, and brown sugar. Bring to a simmer.
4. Add the frozen stir-fry vegetable blend to the simmering sauce and cook for 3-5 minutes, until vegetables are tender-crisp. Return cooked chicken and drained spaghetti to the skillet, tossing to coat everything evenly. Heat through for 1-2 minutes.
5. Serve immediately, garnished with chopped fresh cilantro if desired.

Notes

For a little heat, add a dash of red pepper flakes with the garlic. You can use any type of long pasta you have on hand.

Nutrition (per serving)

• Calories: 273
• Protein: 23.7 g
• Carbohydrates: 34.4 g
• Fat: 5 g
• Fiber: 2.9 g
• Sodium: 752 mg
• Saturated Fat: 0.7 g
• Sugar: 2.5 g
• Cholesterol: 53 mg