Honey Garlic Chicken Noodles (One Pan!)
Honey garlic chicken noodles made in one pan with tender chicken, noodles, and a sweet and savory garlic sauce that’s hard to stop eating. It’s an easy 30 minute dinner that works well for busy nights.
Ingredients
- 1 ½ pound chicken breast cut into 1 inch pieces
- 1 tablespoon brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon oil any neutral cooking oil, like olive oil or avocado oil
- 1 medium red bell pepper sliced thin
- 1 cup sugar snap peas snow peas also work, about 8 ounces
- ½ cup carrots shredded
- 1 tablespoon minced garlic
- 3 cups chicken broth low sodium
- 1 tablespoon sriracha can also use ketchup (if you don’t have sriracha on hand
- ⅓ cup low sodium soy sauce
- 1/2 cup honey
- 8 ounces spaghetti noodles
- 1 tablespoon cornstarch
- 2 tablespoons water
- Green onion for garnish
- sesame seeds for garnish
Instructions
- Place the cubed chicken in a bowl. Add the brown sugar and hoisin sauce to the chicken and stir to coat.1 ½ pound chicken breast, 1 tablespoon brown sugar, 2 tablespoons hoisin sauce
- Heat a large, deep skillet over medium high. Add the oil to the pan and allow it to heat. Place the chicken in the pan and cook 7-8 minutes, until cooked through stirring often. Remove the chicken from the pan, cover and set it to the side.1 tablespoon oil
- To the pan over medium high add the red bell pepper, sugar snap peas, carrots and minced garlic. Cook for 2 minutes or until fragrant, stirring frequently.1 medium red bell pepper, 1 cup sugar snap peas, ½ cup carrots, 1 tablespoon minced garlic
- Add the chicken broth, sriracha, soy sauce and honey to the pan and stir well. Break the spaghetti noodles in half, then add them to the pan. Push the noodles down so they’re mostly covered by the liquid. They’ll soften as they cook and soak up the sauce. Turn the heat up until the liquid begins to boil, then cover and simmer for 9-10 minutes or until the noodles are tender.3 cups chicken broth, 1 tablespoon sriracha, ⅓ cup low sodium soy sauce, 1/2 cup honey, 8 ounces spaghetti noodles
- Turn the heat up to medium high. Mix together the cornstarch and water, then add it to the pan. Let the liquid bubble uncovered for 2 minutes to help thicken the sauce.1 tablespoon cornstarch, 2 tablespoons water
- Add the chicken back into the pan, tossing it well with the noodles. The sauce will continue to thicken over time. Garnish with sesame seeds and green onion, serve and enjoy!Green onion, sesame seeds
Notes
Green onion and sesame seeds are great for garnish.
You can also use 2-3 blocks of dry ramen (without the seasoning packet) in place of the spaghetti noodles. Low mein or rice noodles could also be used if you prefer, I've used spaghetti because I always have it on hand in the pantry.
If you use a different noodle, you may have to adjust the cooking time to make sure the noodles are done. You may also have to add a little more water or broth also if the noodles you pick absorb more of the liquid when cooking.
Nutrition
Calories: 672kcal | Carbohydrates: 95g | Protein: 51g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 1251mg | Potassium: 1201mg | Fiber: 4g | Sugar: 45g | Vitamin A: 3928IU | Vitamin C: 60mg | Calcium: 67mg | Iron: 3mg