Asian Chicken Noodle Bowl

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Ingredients

  • 12 oz spaghetti, broken in half
  • 1½ lb boneless, skinless chicken breasts, cut into strips
  • 2 Tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • ½ cup soy sauce
  • ½ cup beef broth
  • 3 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 2 Tbsp honey
  • 1 (16-oz) pkg frozen stir-fry blend with sugar snap peas

Instructions

  1. Cook spaghetti according to package directions; drain and keep warm, reserving 1 cup pasta water.
  2. Meanwhile, season chicken lightly with salt and pepper. Cook chicken in hot oil in a large nonstick skillet over medium-high heat until lightly browned. Remove from skillet, and set aside.
  3. Add garlic, ginger, soy sauce, broth, vinegar, sesame oil, and honey to skillet. Stir in  vegetables; cook 3 to 4 minutes or until vegetables are crisp-tender. Stir in chicken and pasta, and enough pasta water to thin sauce, if desired.

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