Description
A flavorful and easy-to-make Chinese-inspired stir-fry dish featuring tender boneless chicken thighs and noodles tossed in a savory three cup sauce made with sesame oil, soy sauce, and rice wine, balanced with fresh basil and aromatic garlic and ginger.
Ingredients
Scale
Chicken and Sauce
- 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
- 3 tablespoons sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice wine or dry sherry
- 3 tablespoons honey or sugar
- 6 cloves garlic minced
- 2 tablespoons fresh ginger minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Noodles and Garnish
- 8 ounces noodles such as lo mein, udon, or rice noodles
- 1/2 cup fresh basil leaves
- 2 green onions sliced for garnish
Instructions
- Prepare the noodles: Cook the noodles according to package directions until al dente. Drain well and set aside to keep warm.
- Sauté aromatics: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant but not browned.
- Cook the chicken: Add the chicken thigh pieces to the skillet and stir frequently for 5 to 7 minutes, until the chicken is fully cooked through and lightly browned on the edges.
- Make the sauce: In a small bowl, combine the soy sauce, rice wine, and honey. Pour this mixture over the cooked chicken in the skillet and cook for an additional 2 to 3 minutes, stirring occasionally until the sauce thickens slightly and coats the chicken evenly.
- Toss with noodles: Add the drained noodles to the skillet with the chicken and gently toss everything together to combine and warm through thoroughly.
- Finish and season: Stir in the fresh basil leaves and adjust seasoning by adding salt, black pepper, and crushed red pepper flakes if desired for a bit of heat.
- Garnish and serve: Transfer to plates or a serving dish and garnish with sliced green onions. Serve hot and enjoy!
Notes
- For extra flavor and better browning, sear the chicken in batches to avoid overcrowding the pan.
- Substitute chicken with tofu or shrimp for a delicious variation of this dish.
- This meal pairs wonderfully with steamed vegetables such as broccoli or snap peas for added nutrition and color.
