Asian spicy garlic noodles with chicken

Tender, juicy chicken, savory sauce, and chewy noodles come together to create this delicious garlic chicken and noodles dish in around 30 minutes.

Servings 4 people

Calories 361 kcal

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

  • ▢ 500 grams (1 lb.) Diced chicken breast (skinless)
  • ▢ teaspoons Olive oil
  • ▢ 1 teaspoon Garlic powder
  • ▢ 1 teaspoon Ground ginger
  • ▢ ½ teaspoon Onion powder
  • ▢ 2 tablespoons Hoisin sauce
  • ▢ 2 tablespoons Soy sauce
  • ▢ 2 tablespoons Sriracha sauce
  • ▢ 1 cup Chicken broth/chicken stick
  • ▢ 1 ½ tablespoons Cornstarch/cornflour
  • ▢ 225 grams (8 oz.) Noodles

Instructions

  • Cook Noodles: Cook your noodles according to the package directions and then set them aside.

    225 grams (8 oz.) Noodles

  • Cook Chicken and spices: Heat your oil in a medium sized dish for about a minute. Once the oil is hot, add your chicken, garlic powder, ginger, and onion powder. Cook the chicken over medium heat for about 7 minutes, or until it is no longer pink in the middle.

    500 grams (1 lb.) Diced chicken breast (skinless), teaspoons Olive oil, 1 teaspoon Garlic powder, 1 teaspoon Ground ginger, ½ teaspoon Onion powder

  • Add Sauces: Once the chicken is fully cooked, add a little bit of water to the cornstarch and stir to make a slurry. Add the cornstarch slurry to the pan along with the hoisin sauce, soy sauce, sriracha, and chicken broth. Allow the mixture to simmer over medium heat until it thickens (about 5-7 minutes).

    2 tablespoons Hoisin sauce, 2 tablespoons Soy sauce, 2 tablespoons Sriracha sauce, 1 ½ tablespoons Cornstarch/cornflour, 1 cup Chicken broth/chicken stick

  • Combine Chicken and Noodles: Turn off the stovetop and add your noodles to the pan. Use a large wooden spoon or a pair of tongs to fold the ingredients together until the noodles are evenly coated in sauce.

Notes

Garlic:  If you have fresh garlic, you can replace the garlic powder with 3 cloves of freshly minced garlic. You will want to cook the garlic in the oil for 1-2 minutes before adding the chicken and remaining spices. Chicken: I used diced chicken breast in this recipe, but any cut of chicken will work. You can also use shredded rotisserie chicken. Noodles:  You can use any type of noodles for this recipe, including ones where you cook in boiling water first to the type that are already pre cooked and you just need to rinse them under hot water before cooking.  Even spaghetti will work! Tip for Simmering the Sauce: Be careful when simmering your sauce. If you let it simmer for too long then the sauce will burn and stick to the pan. I like to stir my sauce about once a minute just to make sure nothing is sticking. You will notice your sauce start to bubble as it thickens. Sweetness:  Want a sweeter sauce? Add ⅓ cup of honey, or ¼ cup brown granulated monkfruit to the pan with the rest of the ingredients for the sauce. The sharpness of the garlic and sweetness of the sweetener will compliment each other to create a delicious punch of flavor. Leftovers:  Store your leftovers in an airtight container in the fridge for up to 3 days. When reheating, place a single serving of noodles and chicken on a plate and microwave them for about a minute. Stop the microwave halfway through and stir the food so that it reheats evenly.

Nutrition

Calories: 361kcalCarbohydrates: 21gProtein: 31gFat: 15gSaturated Fat: 4gFiber: 1gSugar: 4g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

Common Questions

Why isn’t my sauce thickening?

Make sure that you are creating a slurry with water and cornstarch. If you just dump the cornstarch into your sauce then it will clump up and prevent the sauce from thickening properly. Another common problem is the heat level. You want to cook your sauce over medium-high heat to cook off the excess moisture and thicken.

Can I add veggies to my garlic chicken and noodles?

Of course! One of our favorite things about this dish is how easy it is to customize. If you are looking for a quick and easy way to add some nutrients to this dish, grab a bag of frozen stir fry veggies next time you go grocery shopping. Cook your veggies for a few minutes before adding the chicken and spices. This will give the veggies time to thaw so everything finishes cooking at the same time. Some veggies that go great with this dish include bell peppers, onions, mushrooms, sugar snap peas, and carrots.

Comment

  1. Linda says

    July 13, 2024 at 6:29 am

    Can I leave the siracha out or replace it with something else?

    Reply

    • Kim says

      September 13, 2024 at 3:54 pm

      You could either leave it our or replace it with BBQ sauce.

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By Kim, My Sugar Free Kitchen

Hello, I'm Kim, and I'm passionate about creating heathy recipes that are lower in both sugar and calories.

My area of expertise lies in creating sugar-free desserts, sugar-free baking, sugar free snacks and crafting dinners under 500 calories, often with an Asian twist.

Low Calorie Chicken recipes, Low Calorie Slow Cooker, and Low Calorie Meal Prep are my favorites.

About The Recipes

All the recipes you find on My Sugar Free Kitchen are naturally sweetened, with natural sweeteners like monkfruit, dates, or sugar-free maple syrup. On the very odd occasion, I may use a tablespoon or two of honey if the recipe can't be made any other way.

My aim is to keep my recipes as simple as possible by using everyday, easy to find ingredients, whilst keeping them low in sugar, and high on the taste, texture and flavor scale.

I want to show you how to make sugar free desserts and low calorie dinners using natural sweeteners that will help you to cut back on sugar without sacrificing taste or flavor.

Familiar recipes re-imagined into a healthier low sugar/no sugar alternative.

A Little Bit About Me

As a kid and teenager I grew up eating lots of processed and sugary foods like high sugar cereals, cakes, biscuits, slices, chocolates, and chips. I always struggled with my weight and I knew it was because of my diet. There was lots of food that came in boxes with ingredients I couldn't pronounce, and only minimal fresh fruit and veges.

For years I struggled with lack of energy, fatigue, skin problems and my cravings were off the charts.

About 15 years ago, I completely changed the way I ate. I began cooking from scratch, eating way more fruits and veg and cutting out refined sugars.

I started to read cookbooks like they were novels, taking in every bit of information on healthy eating that I could. I also become obsessed with watching cooking shows 24/7.

I learnt about flavors, spices, cuts of meat, how to use a slow cooker, a pressure cooker, and how to bake from scratch for the first time. All the while experimenting and adjusting so that the recipes I made had little to no added sugars, but tasted delicious.

This process of experimentation taught me how to use natural sweeteners like dates, apricots, figs, and monkfruit.

This proved to me I could make healthy and delicious food without all the added sugars. I didn't want to give up my comfort foods, chocolate, desserts or my love of spicy Asian dishes. So I re-invented them here, in my growing collection of healthy and clean recipes.

I've immersed myself in the world of sugar-free recipes, accumulating over 15 years of practical experience and knowledge refining my skills in ingredient substitution, to create just the right balance of sweetness, texture, and flavor across my recipe collection.

(Source: mysugarfreekitchen.com; January 24, 2019; https://tinyurl.com/3v2untzy)
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