I love this Spicy Garlic Chicken and Broccoli Noodle Bowls Delight You! because it cooks fast and tastes bold. I make it on busy weeknights when I want real food with little fuss, and the kids always ask for seconds. You can find the original post on my site at my spicy garlic chicken and broccoli noodle bowls page.
My dad James taught me to cook fast meals that heal a tired day. He would call it simple, warm, and full of love.
Your Ingredients List
- 1 lb chicken breast, sliced, 2 cups broccoli florets, 8 oz noodles (your choice), 4 cloves garlic, minced, 2 tbsp soy sauce, 1 tbsp chili paste, 2 tbsp olive oil, Salt and pepper to taste
My Go-To Equipment
I keep a few tools that make this dish simple for me. I use a large skillet that heats fast and holds a lot so I can toss everything well. I also use a pot for the noodles, a sharp knife, and a pair of tongs to move the food. If you love easy oven meals, I often use the same pan style I used in my sheet pan chicken recipe; a good sturdy pan works for many meals.
The Simple Steps to Follow
- Cook the noodles according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Add sliced chicken and cook until browned and cooked through.
- Add broccoli florets and stir-fry for about 3-4 minutes.
- Stir in soy sauce and chili paste, mixing well.
- Add the cooked noodles to the skillet and toss everything together.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Healthy Twists on a Classic
I like to keep this dish light and full of green. Use whole wheat noodles or a rice noodle to cut down on refined grains. Swap half the chicken for firm tofu for a plant-lean option. You can steam the broccoli a little first if you want it softer. For less sodium, use a low-sodium soy sauce and add a splash of lime for bright flavor. If you want a baked version, try the broccoli rice and cheese casserole for another way to use similar flavors and vegetables; it pairs well when you want a cozy, oven-made meal and a creamy side like my broccoli rice and cheese casserole.
Serving Suggestions From My Table
I serve this bowl with a few simple sides to round the meal. Fresh cucumber slices keep the plate cool and crisp. A small bowl of quick pickled carrots adds a bright crunch and cuts the spice. A wedge of lemon or lime on the side is a must for those who like a citrus lift. If I have a little green onion and sesame seeds, I sprinkle them on top for color and a nutty note. For kids, I keep chili paste on the side so they can add or skip it.
Pair the bowls with a light soup or a small green salad if you want starters. A cold glass of salted lemonade or a mild iced tea keeps the meal balanced. I like to set out chopsticks and forks so every one can eat in their own way.
Getting It Just Right
Watch your heat when you cook the garlic. Garlic burns fast and then it tastes bitter. I toss the garlic in the oil for only about 30 seconds before I add the chicken. Use medium heat to brown the chicken without overcooking it. Cut the chicken into even slices so each piece cooks at the same speed. If your broccoli is large, cut the florets into smaller pieces so they cook in the same time as the chicken.
If your noodles get sticky, rinse them under cold water after you cook them, then toss with a little oil to keep them loose. Taste as you go. The soy sauce and chili paste give the main flavor, so add them slowly and taste before you add more. If you like it saucy, add a splash of water or chicken stock and let it reduce a bit in the pan so it coats the noodles.
If you cook for a crowd, double the sauce ingredients and cook in batches so everything gets a good sear and none of the food steams. Use a large, high-sided pan for big batches.
How to Store Leftovers
Let the food cool to room temperature, but do not leave it out more than two hours. Store in airtight containers in the fridge for up to four days. If you want to freeze portions, place them in freezer-safe bags or containers and freeze for up to three months. Thaw in the fridge overnight before you reheat.
Reheat gently on the stove in a skillet over low to medium heat. Add a little water or broth to loosen the sauce and keep the noodles from drying. You can also reheat in the microwave, covered with a damp paper towel, in 30 second bursts until hot. If your broccoli softens after storage, a quick stir-fry of the leftovers on high heat for a minute or two will bring back some texture.
Enjoy Every Moment
I love to see the table when a simple meal brings everyone close. Let the food be the warm center of your night. Take a breath, pass the bowls, and enjoy the small talk and the quiet bites. This dish is a tool for easy joy and real food in busy weeks.
A Few Common Questions
How long can I store Spicy Garlic Chicken and Broccoli Noodle Bowls Delight You!?
I store the bowls in the fridge for up to four days in an airtight container. For longer keep, freeze portions for up to three months and thaw in the fridge before you reheat.
Can I use frozen broccoli in Spicy Garlic Chicken and Broccoli Noodle Bowls Delight You!?
Yes, you can. Use frozen florets and add them a little earlier in the pan so they cook through. Drain extra water well and pat them dry if they release moisture to avoid making the dish watery.
What noodles work best in Spicy Garlic Chicken and Broccoli Noodle Bowls Delight You!?
You can use many kinds of noodles. Egg noodles, udon, rice noodles, or whole wheat pasta all work. Choose the noodle you and your family like and cook it to just tender so it holds up when you toss it with the chicken and sauce.
Print
Spicy Garlic Chicken and Broccoli Noodle Bowls Delight You!
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A quick and flavorful dish featuring chicken, broccoli, and noodles tossed in a spicy garlic sauce, perfect for busy weeknights.
Ingredients
- 1 lb chicken breast, sliced
- 2 cups broccoli florets
- 8 oz noodles (your choice)
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp chili paste
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the noodles according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Add sliced chicken and cook until browned and cooked through.
- Add broccoli florets and stir-fry for about 3-4 minutes.
- Stir in soy sauce and chili paste, mixing well.
- Add the cooked noodles to the skillet and toss everything together.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
For a lighter meal, use whole wheat or rice noodles. You can also substitute half the chicken with firm tofu for a plant-based option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken, garlic, broccoli, noodles, quick meals, weeknight dinner