Ingredients
Scale
- 200g chicken breast, sliced
- 200g noodles (rice or egg noodles)
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey or brown sugar
- 1 tablespoon vegetable oil
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
- Fresh parsley or scallions for garnish
Instructions
- Cook noodles according to package instructions, drain and set aside.
- Heat oil in a wok or large skillet over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in soy sauce, oyster sauce, and honey, stirring to combine.
- Add vegetables and stir-fry for 3-4 minutes until tender but crisp.
- Combine cooked noodles with the chicken and sauce mixture, toss well.
- Garnish with chopped scallions or parsley and serve hot.
Notes
- Adjust garlic and sauce quantities for more or less flavor.
- Use gluten-free noodles for a celiac-friendly version.
- Replace chicken with tofu or shrimp for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 cup
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
