Ingredients
Scale
- 12 ounces noodles of choice
- 1 pound chicken breast
- 2 tablespoons low sodium tamari or soy sauce
- 1 tablespoon honey
- 1 tablespoon chili paste
- 1 tablespoon toasted sesame oil
- ½ cup diced green onion (white part)
- 1 tablespoon minced garlic
- For Sauce: ½ cup low sodium tamari or soy sauce, 1 tablespoon peanut butter, 2 tablespoons rice vinegar, 2 tablespoons chili paste, 1-2 tablespoons brown sugar, ¼ teaspoon ground ginger, 1 ½ tablespoons toasted sesame oil, ½ teaspoon red pepper flakes
- 3 tablespoons water
- 1 tablespoon cornstarch
- For garnish: ⅓ cup crushed peanuts, ⅓ cup diced green onion (green part)
Instructions
- Cut chicken into 1-inch pieces and marinate with soy sauce/tamari, honey, and chili paste for 30 minutes to 2 hours.
- Cook noodles according to package instructions, drain, and set aside.
- Whisk together all sauce ingredients except water and cornstarch.
- Heat sesame oil in skillet over medium-low heat. Saute green onion 2-3 minutes, add garlic 1 minute, then cook chicken until internal temperature reaches 165°F.
- Add sauce to a pot, whisk in cornstarch and water to thicken, then add noodles.
- Mix in chicken and cook 1-2 minutes to blend flavors.
- Garnish with crushed peanuts and green onion. Serve with optional veggies like broccoli or bell peppers.
Notes
- Brown rice udon noodles work well, but rice noodles or spaghetti are fine too.
- Use low sodium soy sauce/tamari; reduce if only regular soy sauce is available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 501
- Sugar: 12 g
- Sodium: variable
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 73 mg