Sesame Noodles with Chicken and Broccoli
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Sesame Noodles with Chicken and Broccoli are your healthy and upgraded weeknight dinner—even better than takeout. Savory noodles with tender and bright broccoli are paired with the lean protein of stirfry chicken for a well-rounded meal your family will love.
Who doesn’t love Chinese take-out? It has those crave-worthy flavors that always leave us coming back for more.
I love when I can make a Chinese take-out style dish without ever leaving the comfort of my home, and better yet when I can have it made in 30 minutes!
Sesame Noodles with Chicken and Broccoli
Pass the biggest bowl in the cupboard, some chopsticks, and the remote because I’m not going out in that cold tonight! The other great thing about staying home for dinner is that you can control exact ingredients that go into your meal, and you can flavor it just as you’d like.
This is a forgiving recipe, if you want to add a little more of something. Say you want a little more bite of sour—just add a little more vinegar. Or if you love it spicy, there’s no one to stop you from adding Sriracha, hot chili oil, or red pepper to your heart’s content (although we all know there, don’t get too crazy or it will be the only thing you taste). Adding peanut butter or peanuts could give you that Pad Thai vibe.
And of course, you can switch up the veggies – I’ve also tried this with spinach and it’s delicious as well. I’d like to try carrots, mushrooms, bell peppers, snap peas, or water chestnuts. You could even swap out the chicken for shrimp, salmon, pork, or beef (just cook accordingly). Soba noodles are common, but gluten-free friends could use zucchini noodles.
This is the best thing about stir-frys, because you can make it with whatever you have in the fridge or whatever flavors you like best!
I hope you love this as much as my family did, we polished off every last noodle in no time!
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Sesame Noodles with Chicken and Broccoli
Ingredients
- 1/4 cup soy sauce
- 3 Tbsp honey
- 2 1/2 Tbsp toasted sesame oil
- 2 Tbsp rice vinegar
- 1 tsp Sriracha
- 8 - 10 oz dry linguine fini, spaghetti or udon noodles
- 3 cups (8 oz) small diced fresh broccoli florets
- 1 lb boneless skinless chicken breasts, diced into small strips (about 1 1/2-inches)
- 1 1/2 Tbsp canola or vegetable oil
- 1 Tbsp minced garlic (3 cloves)
- 1 Tbsp peeled and minced ginger
- 1/3 cup chopped green onions
- 1 1/2 Tbsp sesame seeds
Instructions
- In a small mixing bowl whisk together soy sauce, honey, sesame oil, rice vinegar and sriracha, set aside.
- Cook noodles according to directions on package, adding in broccoli during last 3 minutes of boiling (preferably time the noodles to be done about the same time the chicken is done), drain.
- Heat canola oil in a large skillet over medium-high heat.
- Add chicken strips and cook until pieces are golden brown on bottom, about 3 minutes then rotate and cook 2 minutes longer, toss in garlic and ginger and cook 1 minute longer or until chicken has cooked through.
- Remove pan from heat and let pan cool about 15 seconds (so noodles don't instantly stick to pan and so sauce doesn't evaporate), then add noodles and broccoli, whisk sauce and pour over top.
- Return skillet to medium heat and cook and toss noodles until about half of the sauce has absorbed into pasta, about 30 seconds to 1 minute.
- Toss in green onions and sprinkle with sesame seeds. Serve warm.