Sticky Orange Chicken Broccoli Noodles
Tender chicken strips, broccoli and soft wheat noodles are tossed in a glossy, sweet-tangy orange sauce for an easy one-pan dinner.
6 min
Prep
20 min
Cook
4
Serves
560
Calories
Macros · per serving
45g protein
65g carbs
12g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 240 g wheat noodles
- 400 g frozen broccoli floret
- 200 ml orange juice
- 45 ml soy sauce
- 30 g brown sugar
- 15 ml white vinegar
- 12 g cornstarch
- 1 tsp garlic powder
- 0.5 tsp ground ginger
- 15 ml vegetable oil
- 60 ml water
Instructions
- 1
Whisk the orange juice, soy sauce, brown sugar, vinegar, cornstarch, garlic powder and ginger in a bowl until smooth. Cook the wheat noodles according to the package directions, then drain.
- 2
Cut the raw boneless, skinless chicken breast across the grain into strips about 5 mm thick.
- 3
Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute, with the lid off. Add the chicken and cook for 5 minutes, stirring frequently; it will finish cooking with the vegetables and sauce.
- 4
Add the frozen broccoli and 60 ml water. Cover and cook over medium-high heat for 4 minutes, stirring once halfway through, until the broccoli is steaming hot and nearly tender.
- 5
Uncover and add the noodles. Stir the orange sauce again, pour it into the same skillet and toss over medium-high heat for 4 minutes. Keep the lid off and separate the noodles as they heat, letting the sauce bubble for at least 1 minute until it thickens and clings. Check with a food thermometer that the thickest chicken strips and the center of the noodles reach 165°F/74°C. Divide everything among four bowls.
Cook it this week.
NeatEat plans Sticky Orange Chicken Broccoli Noodles — and the rest of your week — around your budget, groceries included.