Honey Ginger Glazed Chicken and Broccoli over Silky Rice Noodles
Tender slices of chicken breast are seared to golden perfection and glazed with a sweet-savory honey ginger sauce, then tossed with crisp broccoli, wilted spinach, and silky rice noodles for a vibrant, restaurant-quality bowl that balances umami, sweetness, and fresh green notes.
Honey Ginger Glazed Chicken and Broccoli over Silky Rice Noodles
shopping_basketIngredients
- 1 lb boneless skinless chicken breast, thinly sliced
- 5 oz fresh spinach
- 4 cloves garlic, minced
- 4 green onions, sliced (white and green parts)
- 2 cups broccoli florets
- 1 tbsp fresh ginger, grated
- 3 tbsp honey
- 8 oz rice noodles
- 2 tbsp vegetable oilMissing (Pantry Staple)
- 3 tbsp tamari (gluten-free soy sauce)Missing (Pantry Staple)
- Salt, to tasteMissing (Pantry Staple)
- Black pepper, to tasteMissing (Pantry Staple)
Nutrition Per Serving
Calories
430
Protein
26g
Fat
5g
Carbs
60g
restaurantInstructions
Cook the Noodles
Bring a large pot of water to a boil. Cook the rice noodles according to package instructions until al dente, about 4-5 minutes. Drain and rinse under cold water to stop cooking. Toss with a few drops of oil (from your missing ingredients) to prevent sticking. Set aside.
Prepare the Sauce
In a small bowl, whisk together the honey, tamari, grated ginger, minced garlic, and a pinch of salt and black pepper. Set aside.
Sear the Chicken
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the sliced chicken in a single layer (work in batches if needed) and sear without stirring for 2 minutes. Flip and cook until golden and fully cooked through, about 2 more minutes. Transfer to a plate.
Stir-fry the Vegetables and Combine
Return the wok to high heat and add the remaining 1 tablespoon oil. Add the broccoli florets and stir-fry for 2 minutes until bright green and slightly tender. Toss in the green onions and cook 30 seconds. Pour in the sauce, then return the chicken along with any juices. Add the spinach and cook, tossing constantly, until the spinach wilts, about 1 minute. The sauce should thicken slightly.
Toss with Noodles and Serve
Reduce heat to medium-low. Add the cooked rice noodles to the wok and use tongs to toss everything together until the noodles are evenly coated with the sauce and ingredients are well distributed. Serve immediately in shallow bowls.
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