Garlic Chicken and Broccoli Noodle Bowls That Beat Takeout

These Garlic Chicken and Broccoli Noodle Bowls are quick, flavorful, and healthier than your favorite takeout! Tossed in a savory garlic-soy sauce and ready in just 30 minutes, this one-pan dish pairs tender chicken, crisp broccoli, and noodles for a comforting weeknight meal.

Print Recipes

Prepr Time 10

Cooking Time 20

ToTal Time 30

kitchen Asian

Serving 1

420kcal

Ingredients

For the Protein & Veggies

1 lb 450g boneless chicken breast or thigh, sliced thin
2 cups broccoli florets fresh or frozen
8 oz noodles chow mein, udon, or spaghetti
3 garlic cloves minced
1 small onion sliced
1 red bell pepper sliced (optional)
2 tbsp vegetable oil divided

For the Sauce

¼ cup low-sodium soy sauce
2 tbsp oyster sauce or hoisin
1 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
¼ cup chicken broth
1 tsp cornstarch mixed with 1 tbsp water for slurry

Garnish

Sesame seeds
Chopped green onions

Instructions

Prep Noodles

Boil noodles per package until al dente (about 4-5 minutes). Drain, rinse with cold water, toss with ½ tsp oil, and set aside.

Cook Chicken

Heat 1 tbsp oil in a wok or large skillet over high heat. Stir-fry chicken slices 4-5 minutes until cooked through. Remove and set aside.

Sauté Veggies

Add remaining oil, garlic, and onion. Stir 30 seconds until fragrant. Add broccoli and bell pepper; cook 3-4 minutes until crisp-tender.

Combine & Sauce

Whisk sauce ingredients. Return chicken to pan, add noodles and sauce. Toss 2-3 minutes until thickened and coated. Garnish and serve hot.

Notes

Health Benefits

Chicken delivers lean protein for muscle repair, while broccoli provides vitamins C, K, and antioxidants for immunity. Garlic offers anti-inflammatory compounds, and the sauce keeps sodium moderate compared to takeout.