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The Sticky Sesame Chicken and Noodle Bowl is a culinary delight that beautifully marries a variety of textures and flavors, offering a satisfying meal that is both comforting and vibrant. This dish features tender, marinated chicken that is complemented by a medley of fresh vegetables and perfectly cooked noodles, all enveloped in a luscious, sticky sauce. As the popularity of Asian-inspired recipes continues to grow in home kitchens across the globe, this bowl stands out as a fantastic option for weeknight dinners or meal prep. With its straightforward preparation and potential for customization, the Sticky Sesame Chicken and Noodle Bowl is an ideal meal for busy individuals or families looking to enjoy a flavorful and nutritious dish without spending hours in the kitchen.

Sticky Sesame Chicken and Noodle Bowl

Discover the deliciousness of Sticky Sesame Chicken and Noodle Bowl, a vibrant meal that combines tender marinated chicken, fresh vegetables, and perfectly cooked noodles in a rich, sticky sauce. This recipe is perfect for weeknight dinners and offers endless customization options to suit your taste. With its balance of flavors and textures, it’s a satisfying dish that’s simple to prepare, making it a great choice for busy families or individuals looking for a comforting and nutritious meal. Enjoy the culinary adventure!
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Ingredients
  

For the Sticky Sesame Chicken:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

3 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 inch ginger, grated

1 teaspoon red pepper flakes (optional)

1 tablespoon cornstarch

1 tablespoon vegetable oil (for frying)

For the Noodle Bowl:

8 oz rice noodles (or your favorite noodle)

1 cup snap peas, trimmed

1 red bell pepper, sliced

1 cup shredded carrots

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

For Serving:

Additional soy sauce, if desired

Instructions
 

Marinate the Chicken:

    - In a mixing bowl, combine the soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, and red pepper flakes (if using). Add the chicken pieces and mix to coat well. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

      Cook the Noodles:

        - Meanwhile, cook the rice noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

          Prepare the Chicken:

            - After marinating, toss the chicken pieces in cornstarch until evenly coated. This will give the chicken a crispy texture when cooked.

              - In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the chicken pieces in a single layer. Cook for about 4-5 minutes, turning occasionally, until golden brown and cooked through.

                Add the Sauce:

                  - Once the chicken is cooked, pour the remaining marinade into the skillet. Bring it to a simmer and cook for an additional 2-3 minutes, stirring continuously until the sauce thickens and becomes sticky.

                    Stir-Fry the Vegetables:

                      - In another pan, add a splash of vegetable oil and sauté the snap peas and red bell pepper for 2-3 minutes until bright and slightly tender. Add the shredded carrots and cook for another minute.

                        Combine Everything:

                          - In a large bowl or directly in the noodle pot, toss the cooked noodles with the sautéed vegetables. Add the sticky sesame chicken on top and gently mix to combine.

                            Garnish and Serve:

                              - Serve the noodle bowl hot, garnished with chopped green onions and sesame seeds. Drizzle with additional soy sauce if desired.

                                Prep Time, Total Time, Servings:

                                  30 minutes | 1 hour | 4 servings