These chewy udon noodles tossed with tender chicken and crisp broccoli in a sticky honey-soy glaze hit every craving at once. The sauce clings to each noodle, the broccoli stays bright green and just-right crunchy, and the whole thing comes together in about 15 minutes. I started making this Chicken and Broccoli Noodle Stir Fry on nights when I'd get home late from work and needed something fast but still felt like a real dinner, not just something thrown together.
If you love quick weeknight meals, you might also enjoy this Easy Beef and Vegetable Stir Fry Recipe or this Easy Balsamic Chicken Recipe for more simple dinner inspiration. There's something satisfying about a one-pan meal that tastes this good with barely any cleanup.
Why You'll Love This Chicken and Broccoli Noodle Stir Fry Recipe
Quick and simple. From start to finish, you're looking at 15 minutes. That includes marinating the chicken, cooking everything, and plating it up.
One-pan cooking. Less dishes to wash means more time to actually enjoy your dinner.
Packed with flavor. The combination of honey, garlic, sesame oil, and soy sauce creates a sauce that's sweet, savory, and just a little bit sticky in the best way.
Healthy and filling. You're getting protein from the chicken, fiber and vitamins from the broccoli, and those satisfying carbs from the noodles. It's a complete meal that doesn't feel heavy.
Family-friendly. Even picky eaters tend to go for this one because the flavors are familiar and comforting.
Jump to:
- Why You'll Love This Chicken and Broccoli Noodle Stir Fry Recipe
- Chicken and Broccoli Noodle Stir Fry Ingredients
- HOW TO MAKE Chicken and Broccoli Noodle Stir Fry
- Substitutions and Variations
- EQUIPMENT FOR Chicken and Broccoli Noodle Stir Fry
- Storage and Reheating Tips
- Expert Tips
- FAQ
- Related
- Pairing
- Chicken and Broccoli Noodle Stir Fry
Chicken and Broccoli Noodle Stir Fry Ingredients
Here's what you'll need to make this easy Chicken and Broccoli Noodle Stir Fry.
See Recipe Card Below This Post For Ingredient Quantities
- Udon noodles: Thick, chewy noodles that hold up beautifully to stir-frying and soak up the sauce. You can swap them for rice noodles or spaghetti if that's what you have.
- Chicken thigh fillets: I prefer thighs over breasts because they stay tender and juicy even when cooked quickly over high heat. Chopping them into small pieces helps them cook faster.
- Broccoli: Fresh broccoli florets add color, crunch, and nutrition. Cut them into even-sized pieces so they cook at the same rate.
- Red bell pepper: A small amount of julienned red pepper adds a pop of sweetness and color to the dish.
- Toasted sesame seeds: These go on top at the end for a nutty flavor and a nice visual touch.
- Cooking oil: I use rice bran oil, but any neutral oil with a high smoke point works great for stir-frying.
- Oyster sauce: This thick, savory sauce brings deep umami flavor and helps create that glossy coating on the noodles.
- Soy sauce: Adds saltiness and that classic stir fry flavor. Use low-sodium if you're watching your salt intake.
- Honey: Balances the savory elements with a touch of natural sweetness and helps the sauce caramelize slightly.
- Minced garlic: Fresh garlic makes all the difference. It adds aromatic depth that jarred garlic just can't match.
- Sesame oil: A small amount of toasted sesame oil brings a rich, nutty aroma that makes the whole dish smell incredible.
HOW TO MAKE Chicken and Broccoli Noodle Stir Fry
This Chicken and Broccoli Noodle Stir Fry comes together fast, so have everything prepped before you start cooking.
- Marinate the chicken: Mix the oyster sauce, soy sauce, honey, minced garlic, and sesame oil in a bowl until combined. Add the chopped chicken pieces and toss them around to coat. Let the chicken sit in the marinade while you prep the broccoli and red pepper.
- Cook the chicken: Set a large pan or skillet over medium-high heat and add a drizzle of cooking oil. Swirl it around to coat the bottom of the pan. Add the marinated chicken along with any sauce left in the bowl. Cook for about 5 minutes, stirring every so often, until the chicken is about 60% cooked through and starting to turn opaque.
- Boil the noodles: While the chicken cooks, bring a pot of water to a boil and cook the udon noodles according to the package directions. Drain them well and set aside. Timing this step with the chicken keeps everything warm and ready to toss together.
- Cook the vegetables: Add the broccoli florets and julienned red bell pepper to the pan with the chicken. Stir everything together and cook for another 3 to 4 minutes. The broccoli should turn bright green and become tender-crisp, and the chicken should be nearly done.
- Combine the noodles: Add the drained udon noodles to the pan and toss everything together. Keep stirring occasionally until the chicken is fully cooked and the noodles are coated in that glossy sauce. Everything should be hot and well combined.
- Serve: Transfer the stir fry to serving bowls or plates. Sprinkle toasted sesame seeds over the top and serve right away while it's still steaming.
Substitutions and Variations
Swap the protein. Try shrimp, thinly sliced beef, or even tofu instead of Chicken and Broccoli Noodle Stir Fry. Adjust the cooking time based on what you're using.
Use different noodles. Rice noodles, lo mein noodles, or even whole wheat spaghetti work well if you don't have udon on hand.
Add more vegetables. Snap peas, carrots, mushrooms, or baby corn would all be great additions. Just add them with the broccoli so they cook at the same time.
Make it spicy. Stir in some red pepper flakes, sriracha, or a chopped fresh chili pepper for heat.
Try different sauces. If you don't have oyster sauce, hoisin sauce makes a good substitute. You could also add a splash of rice vinegar for brightness.
EQUIPMENT FOR Chicken and Broccoli Noodle Stir Fry
Large pan or skillet: A wide pan gives you enough room to stir-fry everything without crowding, which helps the Chicken and Broccoli Noodle Stir Fry brown nicely.
Mixing bowl: For combining the sauce ingredients and marinating the Chicken and Broccoli Noodle Stir Fry.
Pot for boiling noodles: Any medium-sized pot works fine for cooking the udon noodles.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen a bit as they sit.
Reheating: Warm the stir fry in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also microwave it in 30-second intervals, stirring between each one, until heated through.
Freezer: This dish freezes okay for up to 2 months, though the texture of the noodles and broccoli might change slightly. Thaw in the fridge overnight before reheating.
Expert Tips
Don't skip the marinating step. Even just 5 minutes makes a difference in how flavorful and tender the Chicken and Broccoli Noodle Stir Fry turns out.
Cook the chicken in batches if needed. If your pan is too crowded, the Chicken and Broccoli Noodle Stir Fry will steam instead of getting those nice caramelized edges.
Keep the heat at medium-high. Stir-frying needs high heat to cook quickly and develop flavor, but watch carefully so nothing burns.
Use fresh garlic. Pre-minced garlic from a jar works in a pinch, but fresh garlic has a brighter, more aromatic flavor.
Add the noodles last. This prevents them from overcooking and getting mushy while the Chicken and Broccoli Noodle Stir Fry and vegetables finish cooking.
Taste and adjust. Before serving, taste the stir fry and add a little extra soy sauce, honey, or sesame oil if it needs more flavor.
FAQ
What kind of pasta is best with Chicken and Broccoli Noodle Stir Fry ?
Udon noodles are perfect because they're thick and chewy, but you can also use rice noodles, lo mein, or even regular spaghetti. Just cook whatever noodles you choose according to the package directions. My family actually loves this with wide rice noodles when we're out of udon.
What can I add to chicken noodles to make them taste better?
A splash of rice vinegar adds brightness, and a spoonful of chili garlic sauce brings heat. Fresh ginger would also be amazing in the marinade. Sometimes I'll toss in some chopped green onions or a handful of fresh cilantro right before serving for extra flavor and color.
Will I lose weight if I only eat chicken and broccoli?
Eating just chicken and broccoli might help you lose weight in the short term because you're cutting calories, but it's not a sustainable or balanced approach. This stir fry actually gives you a more complete meal with carbs from the noodles, protein from the chicken, and nutrients from the vegetables. It's a better long-term strategy to eat a variety of healthy, satisfying meals.
What sauce goes with chicken and broccoli pasta?
This honey-soy glaze is perfect, but you could also try a garlic butter sauce, a creamy alfredo, or a tangy teriyaki sauce. For Asian-inspired dishes like this one, a combination of soy sauce, oyster sauce, and sesame oil works beautifully. The key is balancing salty, sweet, and savory flavors.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chicken and Broccoli Noodle Stir Fry:
Chicken and Broccoli Noodle Stir Fry
Ingredients
Method
- In a bowl, combine oyster sauce, soy sauce, honey, minced garlic, and sesame oil.
- Marinate the chopped chicken in the sauce and set aside while preparing the other ingredients.
- Heat a skillet over medium-high heat. Add cooking oil and spread it evenly. Once heated, add the marinated chicken along with any remaining marinade. Cook until the chicken is about 60% cooked, stirring occasionally (approximately 5 minutes).
- Meanwhile, cook the udon noodles according to the package instructions, then drain the water. Set aside.
- Add the broccoli and red bell pepper to the skillet with the chicken. Stir occasionally and cook until the chicken is nearly fully cooked (about 98%).
- Add the boiled noodles to the skillet and stir to combine all the ingredients. Once the chicken is fully cooked, sprinkle toasted sesame seeds on top and serve.
Leave a Reply