Szechuan Chicken and Noodles Recipe
Delicious chicken, broccoli and linguine tossed in a teriyaki sauce.
Serving6
Ingredients
- 13.25 ounces linguine noodles, 1 package
- 2 Tablespoons butter
- 4 boneless, skinless chicken breasts, (cut into bite-size pieces)
- 2 Tablespoons olive oil
- 1 yellow onion, diced
- 2 green bell peppers, diced
- 1¾ cups teriyaki sauce
- 2 teaspoons minced garlic
- 1 teaspoon paprika
- 2 cups broccoli florets, steamed
Equipment
Instructions
- Cook the linguine noodles according to the directions on the package.
- In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes).
- Remove the chicken from the skillet and set aside.
- In the same skillet, add olive oil over medium heat.
- Add the onion and bell pepper and saute until soft (about 8 minutes).
- Once the vegetables are done, add the cooked chicken back to the skillet.
- Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened.
- Fold in steamed broccoli.
- When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture.
- Stir to combine and serve.
Notes
- If you aren’t much of a noodle person, no stress. Rice would also go perfectly with this Szechuan Chicken dish.
Nutrition
Calories: 495 kcal · Carbohydrates: 66 g · Protein: 31 g · Fat: 12 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 58 mg · Sodium: 3356 mg · Potassium: 806 mg · Fiber: 4 g · Sugar: 16 g · Vitamin A: 501 IU · Vitamin C: 63 mg · Calcium: 63 mg · Iron: 3 mg