Three Cup Chicken with Noodles
A quick weeknight stir-fry with tender chicken, noodles, and crisp vegetables in a savory-sweet sesame sauce, topped with green onions and sesame seeds.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 32g
Ingredients
- 1 lb chicken thighs
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp sugar
- 8 oz noodles
- 1 medium zucchini
- 1 medium carrot
- 3 stalks green onions
Instructions
- 1
Slice the 1 lb chicken thighs into bite-size pieces. Cook in a large skillet over medium-high until browned and cooked through, about 8 minutes. Remove and set aside.
- 2
While chicken cooks, boil the 8 oz noodles according to package directions until al dente. Drain and set aside.
- 3
In the same skillet, add the 1 sliced zucchini and 1 julienned carrot. Stir-fry over medium-high until crisp-tender, about 4 minutes.
- 4
Return chicken to the skillet. Add the 3 tbsp soy sauce, 2 tbsp sesame oil, and 1 tbsp sugar. Stir to coat everything.
- 5
Add the cooked noodles and toss with the sauce and vegetables until well combined and heated through, about 2 minutes.
- 6
Slice the 3 green onions and sprinkle over the top along with sesame seeds if you have them. Serve hot.
Tools you’ll need
- large skillet
- pot for boiling noodles
- colander
- knife
- cutting board
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