The dish presents a harmonious medley of savory and subtly sweet notes, with a distinctive nutty undertone courtesy of the sesame oil. It’s an excellent choice for a fulfilling lunch or a quick weeknight dinner.
Ingredients
- 8 oz of whole-wheat spaghetti (or your choice of noodles)
- 1 lb of boneless, skinless chicken breast, cut into thin strips
- 2 cups of broccoli florets
- 2 tablespoons of sesame oil
- 3 tablespoons of low-sodium soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of honey
- 2 garlic cloves, minced
- 1 tablespoon of fresh ginger, grated
- 1 tablespoon of sesame seeds, toasted
- 2 tablespoons of green onions, sliced
- Salt and pepper to taste
Instructions
- Cook the Noodles: Boil the noodles according to the package instructions. Once cooked, drain and set aside.
- Prepare the Broccoli: Steam the broccoli florets until they are tender yet crisp, about 3-4 minutes. Set aside.
- Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the chicken strips and cook until they are golden brown and fully cooked, about 5-7 minutes. Season with salt and pepper to taste.
- Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, garlic, and ginger.
- Combine Ingredients: Add the cooked noodles and steamed broccoli to the skillet with the chicken. Pour the sauce over the top and toss everything together, ensuring the noodles and vegetables are well coated.
- Garnish and Serve: Remove from heat and drizzle with the remaining sesame oil. Sprinkle with sesame seeds and green onions before serving.
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
- Calories: 450
- Protein: 34g
- Carbohydrates: 45g
- Dietary Fiber: 8g
- Sugars: 6g
- Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 650mg