Garlic Chicken Noodles
Garlic Chicken Noodles
Ingredients
For the Chicken Marinade
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 1/4 cup water
- 1 tablespoon cornstarch
For the Noodles
- 1 tablespoon olive oil
- 6 garlic, minced
- 1/2 onion, chopped
- 1 bell pepper, chopped
- 3 cups spinach
- 16 ounces cooked noodles, such as spaghetti or lo mein
Instructions
- 1
In a medium bowl, combine the chicken thighs, 1 tablespoon soy sauce, and 1 tablespoon cornstarch. Mix thoroughly to ensure the chicken is evenly coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min
- 2
In a separate small bowl, whisk together 1/4 cup soy sauce, oyster sauce, brown sugar, sesame oil, sriracha, 1/4 cup water, and 1 tablespoon cornstarch until smooth. Set the sauce aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until it is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
⏱️ 7 min
- 4
In the same pan, add the minced garlic, chopped onion, and chopped bell pepper. Sauté for 3-5 minutes, stirring frequently, until the vegetables have softened.
⏱️ 5 min
- 5
Add the spinach to the pan with the sautéed vegetables. Cook for 2-3 minutes, stirring, until the spinach has wilted.
⏱️ 3 min
- 6
Return the cooked chicken to the pan with the vegetables. Add the cooked noodles to the pan.
⏱️ 2 min
- 7
Pour the prepared sauce over the noodles, chicken, and vegetables in the pan.
⏱️ 1 min
- 8
Using tongs or a large spoon, toss all the ingredients together until the noodles, chicken, and vegetables are evenly coated with the sauce and heated through. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chicken Noodles
For the Chicken Marinade
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 1/4 cup water
- 1 tablespoon cornstarch
For the Noodles
- 1 tablespoon olive oil
- 6 garlic, minced
- 1/2 onion, chopped
- 1 bell pepper, chopped
- 3 cups spinach
- 16 ounces cooked noodles, such as spaghetti or lo mein
Instructions
- 1
In a medium bowl, combine the chicken thighs, 1 tablespoon soy sauce, and 1 tablespoon cornstarch. Mix thoroughly to ensure the chicken is evenly coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min - 2
In a separate small bowl, whisk together 1/4 cup soy sauce, oyster sauce, brown sugar, sesame oil, sriracha, 1/4 cup water, and 1 tablespoon cornstarch until smooth. Set the sauce aside.
⏱️ 3 min - 3
Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until it is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
⏱️ 7 min - 4
In the same pan, add the minced garlic, chopped onion, and chopped bell pepper. Sauté for 3-5 minutes, stirring frequently, until the vegetables have softened.
⏱️ 5 min - 5
Add the spinach to the pan with the sautéed vegetables. Cook for 2-3 minutes, stirring, until the spinach has wilted.
⏱️ 3 min - 6
Return the cooked chicken to the pan with the vegetables. Add the cooked noodles to the pan.
⏱️ 2 min - 7
Pour the prepared sauce over the noodles, chicken, and vegetables in the pan.
⏱️ 1 min - 8
Using tongs or a large spoon, toss all the ingredients together until the noodles, chicken, and vegetables are evenly coated with the sauce and heated through. Serve immediately.
⏱️ 4 min