Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon



Serves: 4
Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes


  • 1/2 cup chicken stock
    1/3 cup oil
    2 tablespoons soy sauce
    2 cloves minced garlic
    1 teaspoon cornstarch
    1/2 teaspoon ground ginger
    1/4 teaspoon dried chilies
    4 chicken breasts
    4 cups Broccoli florets
    1 red pepper
    1 medium chopped onion
    12 ounces egg noodles
    salt and black pepper to taste .


  • Combine chicken stock, half of oil, soy sauce, garlic, cornstarch, ginger and chilies.
    Skin and bone chicken breasts. Place in mixture. Stir to coat evenly. Set aside.
    Cut red pepper into strips. Heat remaining oil in a skillet. Drain chicken breasts and brown on both sides. Cook pasta according to standard directions.
    Transfer chicken to a warm platter. Add vegetables to skillet. Cook until tender.
    Pour soy mixture over vegetables. Stir until sauce thickens. Season to taste with salt and pepper. Toss drained noodles in sauce. Place chicken breasts on top and serve hot
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Chicken primavera

Add Comment

* Required information
Enter the third letter of the word castle.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Summer food carousel

Fall   | Winter   | Spring