One-Pan Spicy Soy Noodles with Chicken: A Quick & Delicious Weeknight Meal

Are you searching for a flavorful, satisfying, and incredibly easy weeknight dinner? Look no further than this one-pan spicy soy noodles with chicken recipe! This dish comes together in under 30 minutes, requires minimal cleanup, and packs a serious punch of umami and spice. Forget takeout; this is your new go-to meal when you’re short on time but craving big flavor.

## Why You’ll Love This Recipe

* **One-Pan Wonder:** The ultimate convenience! Everything cooks in one pan, minimizing dishes and maximizing flavor absorption.
* **Quick and Easy:** From prep to plate in under 30 minutes, perfect for busy weeknights.
* **Customizable Spice Level:** Adjust the amount of sriracha or chili garlic sauce to your preference, making it mild or fiery.
* **Balanced Flavors:** A delicious combination of savory soy sauce, spicy chili, sweet honey, and aromatic ginger and garlic.
* **Healthy and Satisfying:** Packed with protein from the chicken, vegetables for added nutrients, and satisfying noodles.
* **Budget-Friendly:** Uses affordable ingredients that you likely already have in your pantry and refrigerator.

## Ingredients You’ll Need

* **Chicken Breast:** Boneless, skinless chicken breast, cut into bite-sized pieces. You can also use chicken thighs for a richer flavor.
* **Noodles:** I prefer using dried ramen noodles (discard the seasoning packet). You can also use spaghetti, linguine, or udon noodles. If using fresh noodles, reduce the cooking time accordingly.
* **Broccoli Florets:** Adds a healthy dose of greens and a nice textural contrast. You can substitute with other vegetables like bell peppers, snap peas, or bok choy.
* **Carrot:** Thinly sliced for a touch of sweetness and vibrant color.
* **Soy Sauce:** The base of the savory sauce. Use low-sodium soy sauce to control the saltiness.
* **Honey:** Adds a touch of sweetness to balance the spice and savory flavors.
* **Rice Vinegar:** Provides a tangy acidity that cuts through the richness of the sauce.
* **Sesame Oil:** Adds a nutty aroma and flavor.
* **Garlic:** Minced for a pungent and aromatic flavor.
* **Ginger:** Freshly grated for a warm and spicy note.
* **Sriracha or Chili Garlic Sauce:** For the spicy kick! Adjust the amount to your liking.
* **Chicken Broth:** Provides the liquid for cooking the noodles and creating a flavorful sauce.
* **Sesame Seeds (for garnish):** Adds a nutty crunch and visual appeal.
* **Green Onions (for garnish):** Adds a fresh, mild onion flavor and vibrant green color.
* **Optional: Red Pepper Flakes (for extra spice):** Add a pinch for an extra layer of heat.

## Step-by-Step Instructions

**Prep the Ingredients (5 minutes):**

1. Cut the chicken breast into bite-sized pieces. This ensures even cooking and allows the chicken to absorb the sauce flavors more effectively.
2. Thinly slice the carrot. This helps it cook quickly and evenly.
3. Mince the garlic and grate the ginger. Freshly minced garlic and ginger provide the best flavor.
4. Measure out all the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, sriracha (or chili garlic sauce), and chicken broth. Having everything measured and ready to go will streamline the cooking process.
5. Prepare your garnishes: chop the green onions and have sesame seeds ready.

**Cook the Chicken and Vegetables (5 minutes):**

1. Heat a large skillet or wok over medium-high heat. A wok is ideal for stir-frying, but a large skillet works just as well.
2. Add a tablespoon of oil to the skillet. Let the oil heat up before adding the chicken.
3. Add the chicken and cook until browned and cooked through, about 3-5 minutes. Avoid overcrowding the pan, as this will steam the chicken instead of browning it. If necessary, cook the chicken in batches.
4. Add the broccoli florets and sliced carrots to the skillet. Stir-fry for another 2-3 minutes, until the vegetables are slightly tender-crisp. You want the vegetables to retain some of their crunch.
5. Remove the chicken and vegetables from the skillet and set aside.

**Cook the Noodles and Sauce (10 minutes):**

1. Add the soy sauce, honey, rice vinegar, sesame oil, sriracha (or chili garlic sauce), and chicken broth to the same skillet. Whisk together to combine. This creates the flavorful and spicy sauce for the noodles.
2. Bring the sauce to a simmer. Make sure the heat is not too high, or the sauce will reduce too quickly.
3. Add the dried noodles to the simmering sauce. Ensure the noodles are submerged in the liquid. If necessary, add a little more chicken broth.
4. Cook the noodles according to package directions, stirring occasionally, until the noodles are cooked through and the sauce has thickened, about 8-10 minutes. The noodles will absorb the sauce as they cook, creating a delicious and flavorful coating.
5. If the sauce becomes too thick before the noodles are cooked, add a little more chicken broth to thin it out. Conversely, if the sauce is too thin after the noodles are cooked, continue to simmer it for a few minutes to allow it to thicken.

**Combine and Serve (2 minutes):**

1. Return the cooked chicken and vegetables to the skillet with the noodles and sauce. Stir to combine and heat through.
2. Garnish with sesame seeds and green onions. These add a final touch of flavor and visual appeal.
3. Serve immediately and enjoy!

## Tips and Variations

* **Spice Level:** Adjust the amount of sriracha or chili garlic sauce to your preference. Start with a small amount and add more to taste.
* **Vegetables:** Feel free to substitute or add other vegetables such as bell peppers, snap peas, bok choy, mushrooms, or zucchini.
* **Protein:** You can substitute the chicken with shrimp, tofu, or beef.
* **Noodles:** You can use any type of noodles you like, such as spaghetti, linguine, udon noodles, or soba noodles. Just adjust the cooking time accordingly.
* **Sweetness:** If you prefer a sweeter sauce, add a little more honey or brown sugar.
* **Garlic and Ginger:** Don’t skimp on the garlic and ginger! They add a lot of flavor to the dish. Use freshly minced garlic and grated ginger for the best results.
* **Make it Vegetarian/Vegan:** Substitute the chicken with tofu or tempeh. Ensure your broth is vegetable based. Check your noodle ingredients as some may contain egg.
* **Add Peanut Butter:** For a richer, peanut-sauce style noodle, add a tablespoon or two of peanut butter when the noodles are cooking.
* **Use Pre-Cooked Chicken:** If you’re *really* short on time, use pre-cooked rotisserie chicken. Just shred it and add it to the pan at the very end to heat through.

## Serving Suggestions

* Serve as a complete meal on its own.
* Serve with a side of steamed rice or quinoa.
* Serve with a side salad for a light and refreshing meal.
* Garnish with extra chili flakes for an extra spicy kick.

## Storage Instructions

* **Refrigerate:** Store leftover noodles in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through. You may need to add a splash of water or broth if the noodles have dried out.
* **Freeze:** While technically you *can* freeze this dish, the noodles may become a bit mushy upon thawing. For best results, consume within a few days of making.

## Nutritional Information (Approximate, per serving)

* Calories: 450-550
* Protein: 30-40g
* Carbohydrates: 50-60g
* Fat: 15-25g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen vegetables?**

A: Yes, you can use frozen vegetables. Add them to the skillet along with the sauce and noodles. You may need to adjust the cooking time accordingly.

**Q: Can I use pre-cooked chicken?**

A: Yes, you can use pre-cooked chicken. Add it to the skillet at the very end to heat through.

**Q: Can I make this dish ahead of time?**

A: Yes, you can make this dish ahead of time. Store it in an airtight container in the refrigerator. When you’re ready to eat, simply reheat it in the microwave or on the stovetop.

**Q: Can I make this dish gluten-free?**

A: Yes, you can make this dish gluten-free by using gluten-free soy sauce (tamari) and gluten-free noodles.

**Q: Can I use a different type of oil?**

A: Yes, you can use a different type of oil, such as vegetable oil, canola oil, or peanut oil.

## Printable Recipe Card

**One-Pan Spicy Soy Noodles with Chicken**

**Prep time:** 5 minutes
**Cook time:** 15 minutes
**Total time:** 20 minutes

**Yields:** 4 servings

**Ingredients:**

* 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
* 8 ounces dried ramen noodles (discard seasoning packet)
* 1 cup broccoli florets
* 1 carrot, thinly sliced
* 1/4 cup soy sauce
* 2 tablespoons honey
* 2 tablespoons rice vinegar
* 1 tablespoon sesame oil
* 2 cloves garlic, minced
* 1 teaspoon ginger, grated
* 1-2 tablespoons sriracha or chili garlic sauce (to taste)
* 2 cups chicken broth
* Sesame seeds, for garnish
* Green onions, chopped, for garnish
* Optional: Red pepper flakes, for extra spice

**Instructions:**

1. Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil.
2. Add the chicken and cook until browned and cooked through, about 3-5 minutes. Remove from skillet and set aside.
3. Add the broccoli florets and sliced carrots to the skillet. Stir-fry for 2-3 minutes, until slightly tender-crisp. Remove from skillet and set aside.
4. Add soy sauce, honey, rice vinegar, sesame oil, sriracha (or chili garlic sauce), and chicken broth to the same skillet. Bring to a simmer.
5. Add the dried noodles to the simmering sauce. Cook according to package directions, stirring occasionally, until the noodles are cooked through and the sauce has thickened, about 8-10 minutes.
6. Return the cooked chicken and vegetables to the skillet with the noodles and sauce. Stir to combine and heat through.
7. Garnish with sesame seeds and green onions. Serve immediately.

**Enjoy your delicious and easy one-pan spicy soy noodles with chicken!**