Honey Sriracha Chicken Noodles
Modified from the Carlsbad Cravings Recipe
Serves: 6
Prep: 20 minutes
Cook: 15 minutes
Ingredients:
1 pound Chicken Breast, cubed
Olive oil
9 oz thin spaghetti
2 green onions, chopped
2 cups cabbage, ribboned
½ cup shredded carrots
2 medium zucchini, in short spears
Honey Sriracha Sauce
1/3 cup honey
1 ½ tsp Sriracha
½ cup low sodium soy sauce
½ cup water
2 tbsp brown sugar
2-3 cloves diced garlic
2 tsp lemon juice
½ tsp salt
¼ tsp pepper
2 tbsp cornstarch
In a medium bowl, whisk together all the ingredients for the Honey Sriracha Sauce. Add ¼ cup of this to a large Ziplock bag, along with the cubed chicken and allow to marinade from 30 minutes to overnight.
In a large saucepan or wok, add the olive oil. Heat over high heat. Pour off excess marinade from bag and add chicken to the pan. Cook til done. Add vegetables and cook 3-5 more minutes. (If you like your vegetables soft, put in microwave 3-5 minutes, beforehand.)
Start noodles and cook to the consistency you prefer.
Whisk sauce to redistribute, then add to saucepan. Simmer, stirring periodically until thickened. Then add cooked noodles, which should be ready at about the time the chicken/vegetable mixture is ready. Stir well until evenly combined.
Transfer to a serving bowl and garnish with chopped green onions.
NOTE: The Sriracha can be a little warm. So if you don’t care for that much heat, then use less Sriracha. Add more for more heat. Add more brown sugar if you prefer the taste to be a little sweeter.