Description
Common questions and answers about this recipe, including substitutions and troubleshooting tips.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 ounces egg noodles (or rice noodles for a gluten-free option)
- 4 cloves garlic, minced (about 2 tablespoons)
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 3 cups chicken broth
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 4 green onions, sliced (whites and greens separated)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Sesame seeds and cilantro for garnish
Instructions
- Sear the Chicken
- Add Aromatics
- Combine Liquids and Noodles
- Cook Noodles and Vegetables
- Thicken the Sauce
- Final Touches
Notes
- Can use chicken breast instead of thighs (cook time will be shorter)
- Make gluten-free by using tamari and rice noodles
- Prep components up to 24 hours ahead
- Sauce can be thickened with additional cornstarch slurry
- Can be made vegetarian with tofu or tempeh substitution
- Prep Time: varies by modification
- Cook Time: varies by modification
- Category: Recipe FAQ
- Method: Various
- Cuisine: Multiple
Nutrition
- Serving Size: varies by modification
- Calories: varies
Keywords: recipe modifications, cooking tips, substitutions, meal prep, dietary alternatives
