Chinese Chicken Noodle One-Pot
I love a recipe that is easy to cook on a weeknight and doesn't take a lot of time or make a big mess! Chicken thighs are usually always on sale and very easy to cook (and forgiving because they stay moist), so I created Chinese Chicken Noodle One-Pot. This easy Chinese food recipe is made with chicken thighs, spaghetti noodles and stir fry veggies, and it is really easy to throw together. The orange juice adds a burst of citrus flavor that enhances this dinner. Try it today!
Notes
This recipe was submitted as part of the Swiss Diamond One Pot Wonder Recipe Contest.
Serves6
Preparation Time5 min
Ingredients
- 1 1/2 pound boneless, skinless chicken thighs
- 12 ounce spaghetti noodles
- 1 (14-ounce) package frozen stir fry mixed vegetables
- 1 1/2 teaspoon ground ginger
- 2 teaspoon garlic powder
- 2 medium oranges
- 1 bunch green onions
- 2 cup chicken broth
- 2 tablespoon soy sauce
- 2 tablespoon corn starch
Instructions
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Preheat a large non-stick skillet on medium high heat. Cut green onions into 1/4 inch pieces and place in a small bowl. Slice one orange into wedges and place around edge of serving platter or individual plates. Cut chicken into 1 inch pieces.
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Place chicken pieces into hot skillet, spread evenly. Sprinkle chicken with ginger and garlic powder. Cook for 4 minutes and turn chicken over. Cook for 4 more minutes.
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Add frozen vegetables, chicken stock, and soy sauce to pan. Break spaghetti noodles into thirds and sprinkle over pan. Cover pan and cook for 10 minutes, stir at 4 and 8 minute mark.
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Zest and juice 1 orange into a small bowl. Whisk cornstarch into orange juice mixture. Drizzle over pan at the end of step 3. Stir and cover pan, cook for 2 more minutes or until sauce has thickened.
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Spoon chicken onto serving platter or individual plates. Garnish with green onions and serve.