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Spicy Garlic Chicken and Broccoli Noodle Bowls

A 20-minute weeknight dinner featuring seared chicken, tender broccoli, and pasta tossed in a sticky, savory, and spicy garlic soy sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

The Basics
  • 8 oz linguine or spaghetti
  • 1 lb chicken breast boneless, skinless, sliced into strips
  • 1 head broccoli cut into florets
  • 2 tbsp olive oil divided
The Spicy Garlic Sauce
  • 0.33 cup soy sauce low sodium preferred
  • 0.5 cup chicken broth
  • 2 tbsp brown sugar packed
  • 1 tbsp garlic freshly minced
  • 2 tsp red chili flakes adjust to taste
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tsp sesame oil optional

Equipment

  • Large pot
  • Large skillet or wok
  • Tongs
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Cook noodles according to package instructions.
  2. In the last 3 minutes of boiling, add broccoli florets to the pasta water. Drain everything together, reserving 1/2 cup pasta water.
  3. While pasta cooks, heat 1 tbsp oil in a large skillet over medium-high heat. Season chicken strips with salt and pepper.
  4. Sear chicken for 3-4 minutes per side until golden and cooked through. Remove from pan and set aside.
  5. In the same pan, add remaining oil and sauté minced garlic and chili flakes for 30 seconds.
  6. Whisk in soy sauce, chicken broth, brown sugar, and sesame oil. Let simmer for 1 minute.
  7. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
  8. Add the cooked noodles, broccoli, and chicken back to the pan. Toss well to coat. Add reserved pasta water if needed to loosen sauce.

Notes

Substitute chicken with shrimp or tofu for variations. Use gluten-free tamari and rice noodles for a GF version.