Ingredients
Equipment
Method
- Cook noodles according to package directions. Drain and set aside.
- In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
- Heat avocado oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-7 minutes.
- Pour the sauce mixture over the chicken. Bring to a simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes, stirring, until the sauce thickens.
- Add the cooked noodles to the skillet and toss to coat everything in the sauce. Garnish with sesame seeds and sliced green onions before serving.
Nutrition
Notes
For a spicier kick, add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce.
Feel free to add 1-2 cups of your favorite vegetables, such as broccoli florets or sliced bell peppers. Add them to the skillet for the last 3-4 minutes of the chicken's cooking time.
Feel free to add 1-2 cups of your favorite vegetables, such as broccoli florets or sliced bell peppers. Add them to the skillet for the last 3-4 minutes of the chicken's cooking time.
