Ingredients
Scale
- 200g (7 oz) rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 pound (450g) boneless, skinless chicken breasts, sliced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add sliced chicken to the skillet and cook for 5-7 minutes until browned and cooked through.
- In a small bowl, whisk together soy sauce, honey, oyster sauce, sesame oil, and red pepper flakes.
- Pour the sauce over the cooked chicken and stir to coat evenly.
- Add cooked noodles to the skillet and toss to combine with the chicken and sauce.
- Cook for an additional 2 minutes until everything is heated through.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- You can add steamed broccoli or bell peppers for extra vegetables.
- Adjust the red pepper flakes to control spiciness.
- Make ahead and reheat for quick meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (use gluten-free noodles)
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg