Soy-Ginger Chicken Noodle Skillet
Ingredients
- 1 poundchicken breast (boneless, skinless)
- 8 ounceegg noodles
- 3 tablespoonlow-sodium soy sauce
- 1 tablespoonfresh ginger
- 3 clovegarlic
- 2 tablespoonvegetable oil
- 3scallion
- 1 teaspoonsesame oil
- 1½ cupchicken broth
- ·salt and black pepper
Prep
- 01
Mince 1 tablespoon fresh ginger.
- 02
Mince 3 cloves garlic.
- 03
Slice 3 scallions, white and light green parts separated from dark green tops.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook until just tender, about 6 minutes. Drain and set aside.
- 02
While noodles cook, heat vegetable oil in a large skillet over medium-high heat. Season chicken breast with salt and pepper, then add to the skillet. Cook 5 to 6 minutes per side until golden and cooked through (165°F internal). Transfer to a cutting board.
- 03
Reduce heat to medium. Add minced ginger and garlic to the same skillet and cook, stirring, for 30 seconds until fragrant.
- 04
Pour in soy sauce and chicken broth, scraping up any browned bits from the pan. Return to a simmer.
- 05
Add cooked noodles to the skillet and toss to coat. Slice the chicken and nestle it back into the noodles. Drizzle with sesame oil and cook for 1 minute until everything is heated through.
- 06
Divide among bowls and garnish with sliced scallions.
Spice Tips
For subtle heat, add a pinch of white pepper or red pepper flakes to taste. For deeper flavor, stir in 1 teaspoon rice vinegar and a touch of honey (about 1 teaspoon) to balance sweetness and acidity.
This recipe comes together in about 25 minutes start to finish. For extra vegetables, toss in 1 cup snap peas or shredded carrots when you add the noodles back to the pan.