Garlic Ginger Chicken Recipe
Whip up a storm in the kitchen with this Garlic Ginger Chicken with Sesame Noodles recipe—your quick fix to a delicious, hassle-free dinner ready in 30 minutes!
Servings: 2
Calories: 729kcal
Ingredients
For the Chicken
- 2 large boneless skinless chicken breasts
- 1 tablespoon ginger paste
- 1/4 cup low sodium soy sauce
- 1 tablespoon grapeseed or vegetable oil
- 1 tablespoon pressed garlic
- 1 tablespoon honey
For the Noodles
- 3 cups sliced brown mushrooms
- 2 teaspoons sesame oil
- 6-8 scallions white and light green parts sliced in 1" pieces, dark green parts chopped
- 2 5.6 ounce yakisoba noodle packages, seasoning packets discarded*
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- Sprinkle of toasted sesame seeds for garnish optional
Instructions
- Place the chicken breasts in a zipper-close bag. Whisk together the ginger, soy sauce, grapeseed oil, garlic, and honey in a small bowl. Pour this mixture over the chicken and seal the bag, pressing out excess air as you do. Marinate the chicken for 5-10 minutes in the refrigerator.
- Meanwhile, heat a heavy skillet over medium-high heat. Once hot, transfer the chicken from the bag, reserving the marinade, and cook for 3 minutes on one side. Then, turn the chicken, reduce the heat to low, and pour in the reserved marinade along with 1/2 cup of water. Cover the pan and let it cook for 10 minutes. After 10 minutes, turn off the heat and let the chicken rest for another 5 minutes.
- Meanwhile, heat a wok or another large skillet over medium-high heat. Add the sliced mushrooms and cook for 2-4 minutes. Add the sesame oil, white and light green scallion pieces, and yakisoba noodles, tossing well to mix. Add 2 tablespoons of water, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of brown sugar to the pan. Toss well and cook until the noodles are slightly browned and warmed through, about 3-5 minutes.
- Transfer the cooked chicken to a cutting board. Slice it against the grain into strips. Divide the noodles into two bowls, then place one sliced chicken breast on top of each. Garnish with dark green scallion pieces and sesame seeds if desired.
Notes
*The kind I buy comes in a bag containing three 5.6-ounce packages—check the produce section!
Store the Garlic Ginger Chicken and Sesame Noodles in an airtight container in the refrigerator; they'll stay good for up to 3-4 days. While freezing is possible, it's better for the chicken than the noodles, as the texture of the noodles might change.
You can reheat it in the microwave, covering the dish with a damp paper towel to retain moisture, for about 2-3 minutes, or in a skillet over medium heat until heated through. Add a splash of water if necessary to prevent drying out.
Nutrition
Serving: 1serving | Calories: 729kcal | Carbohydrates: 59g | Protein: 54g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 26g | Cholesterol: 102mg | Sodium: 1969mg | Fiber: 10g | Sugar: 22g
