Chicken with Noodles and Vegetables Ww
Savor a wholesome and flavorful meal with this Chicken with Noodles and Vegetables recipe, a perfect weeknight dinner idea that’s both delicious and guilt-free. Tender strips of seasoned chicken are stir-fried to golden perfection and combined with vibrant vegetables like carrots, red bell pepper, and broccoli florets for a colorful and nutrient-packed meal. Egg noodles are tossed in a savory sauce made with low-sodium soy sauce, ginger, and garlic, all tied together with the perfect hint of warmth. Ready in under 45 minutes and serving up to four, this recipe delivers a satisfying balance of protein, veggies, and carbs, making it a standout choice for a healthy and family-friendly dinner. Garnished with fresh green onions, it’s a vibrant and flavorful dish sure to impress while staying simple. A Weight Watchers (WW)-friendly option that's as hearty as it is healthy!
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Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 8 ounces Egg noodles
- 2 medium Carrots
- 1 large Red bell pepper
- 2 cups Broccoli florets
- 2 tablespoons Olive oil
- 3 tablespoons Low-sodium soy sauce
- 2 teaspoons Minced garlic
- 1 teaspoon Fresh ginger, grated
- 1 cup Chicken broth
- 1 teaspoon Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Green onions, chopped
Directions
Step 1
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
Step 2
While the noodles are cooking, slice the chicken breasts into thin strips. Season with salt and black pepper.
Step 3
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 5-7 minutes, or until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
Step 4
In the same pan, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Step 5
Add the sliced carrots, bell pepper, and broccoli florets to the skillet. Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp.
Step 6
In a small bowl, mix the chicken broth with the cornstarch and soy sauce until smooth. Pour the mixture into the skillet and stir well, allowing the sauce to thicken slightly.
Step 7
Return the cooked chicken to the pan, tossing it with the vegetables and sauce until everything is well-coated and heated through.
Step 8
Add the cooked noodles to the skillet and toss gently to combine. Let the dish cook for another 2 minutes to ensure the noodles absorb the flavors.
Step 9
Serve hot, garnished with chopped green onions for a fresh finish.
Nutrition Facts
| Serving size | (1378.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1356.7 |
| Total Fat 46.1g | 0% |
| Saturated Fat 8.9g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 361.6mg | 0% |
| Sodium 3767.5mg | 0% |
| Total Carbohydrate 96.7g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 15.5g | |
| Protein 136.9g | 0% |
| Vitamin D 3.7IU | 0% |
| Calcium 234.7mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 1980.6mg | 0% |
Source of Calories