Tangy Chicken & Vegetable Noodle Bowls

A vibrant and quick-cooking meal featuring tender chicken, crisp vegetables, and springy spaghetti tossed in a savory and slightly tangy sauce, perfect for a busy weeknight.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 8
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $3.60/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• stir-fry
• quick
• healthy
• savory
• comfort food
• kid-friendly

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 16 ounce spaghetti
• 1.5 pound broccoli (florets)
• 2 carrots (large, thinly sliced or julienned)
• 1 red bell pepper (thinly sliced)
• 1 bunch green onion (sliced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 cup soy sauce (low-sodium)
• 0.5 cup chicken broth
• 2 tablespoon brown sugar (light)
• 2 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoon vegetable oil
• 0.25 teaspoon red pepper flakes

Instructions

1. In a small bowl, whisk together the soy sauce, chicken broth, brown sugar, rice vinegar, sesame oil, and cornstarch. Set aside.
2. Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.
3. While the spaghetti cooks, heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the chicken breast pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
4. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the broccoli and carrots, stir-fry for 3-4 minutes until crisp-tender.
5. Add the red bell pepper, minced garlic, grated fresh ginger, and red pepper flakes (if using) to the skillet. Stir-fry for another 1-2 minutes until fragrant.
6. Return the cooked chicken to the skillet. Give the prepared sauce a quick re-whisk, then pour it over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
7. Add the cooked spaghetti and sliced green onions to the skillet. Toss everything together until the noodles are well coated and heated through. Serve immediately in bowls.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if needed to loosen the sauce.

Nutrition (per serving)

• Calories: 498
• Protein: 26.5 g
• Carbohydrates: 55.7 g
• Fat: 8.5 g
• Fiber: 5.3 g
• Sodium: 343 mg
• Saturated Fat: 1.2 g
• Sugar: 4.4 g
• Cholesterol: 42 mg