Asian Noodle Chicken Dish (Print Version)
# Ingredients:
→ Base
01 -
1 lb chicken breast, cut into thin strips
02 -
2 tbsp neutral oil (like vegetable oil)
03 -
8 oz dried spaghetti
→ Vegetables & Aromatics
04 -
3 garlic cloves, finely chopped
05 -
2 sliced green onions
06 -
2 cups of mixed veggies (like broccoli, carrots, peppers)
→ Sauce
07 -
1/4 cup light soy sauce
08 -
2 tbsp oyster sauce for flavor
09 -
2 tsp toasted sesame oil
10 -
1 tsp granulated sugar
11 -
1/2 tsp powdered ginger
12 -
1/2 cup chicken stock or broth
13 -
1 tsp cornstarch mixed with 2 tsp water to thicken
14 -
Add salt and pepper based on preference
# Instructions:
01 -
Follow the directions on the package to boil the pasta. Once done, drain it, rinse with cold water, and set it to the side.
02 -
Warm up a big skillet with 1 tbsp of oil over medium-high heat. Toss in the chicken pieces, sprinkle with some salt and pepper, and cook for 5-6 minutes until nicely browned. Take it out and keep it aside.
03 -
Add the last tbsp of oil into the skillet, then toss in the garlic and stir for about 30 seconds. Add the vegetables and stir-fry for 3-4 minutes till they’re just tender yet crisp.
04 -
Put the chicken back into the pan, then pour in soy sauce, oyster sauce, sesame oil, sugar, ginger, and broth. Stir it all together and let it simmer for a couple of minutes.
05 -
Stir in the cornstarch mixture to thicken the sauce a little. Add the cooked pasta and toss everything so it all blends nicely. Sprinkle green onions on top and serve while it’s warm.
# Notes:
01 -
Want some heat? Throw in a splash of hot sauce or a pinch of chili flakes.
02 -
Switch things up by swapping chicken for shrimp or tofu if you're feeling adventurous.