Chicken and Broccoli Noodles with Dark Soy Sauce
A quick and easy weekday noodle dish with an amazingly delicious sauce.
Servings 4
Ingredients
- 1/2 cup chicken stock
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons mirin
- 2 teaspoons cornstarch
- 2 tablespoons peanut oil or other neutral oil such as canola, divided
- 1 pound chicken thighs boneless, skinless, cut into 1-inch pieces
- Salt to taste
- 8 ounces broccoli florets about 4 cups
- 3 cloves garlic minced
- 12 ounces yakisoba noodles or whatever noodles you prefer
- 2 green onions sliced, optional
Instructions
- Start a pot of water boiling for your noodles (unless you're microwaving them). You'll be cooking them according to the directions on the packet.
- In a medium-sized bowl, combine the chicken stock, dark soy sauce, oyster sauce, mirin, and cornstarch. Set aside.
- Season the chicken lightly with salt. Heat a large wok or skillet over medium-high heat and add 1 tablespoon of the oil. When hot, add the chicken and cook, stirring often, until cooked through, about 5 minutes. Transfer the cooked chicken to a clean bowl and set aside.
- Add the remaining tablespoon of oil to the wok. When hot, add the broccoli and cook, stirring, for about 3-4 minutes. The broccoli should be starting to char around the edges, but it will cook more in the sauce so it doesn't need to be completely tender.
- Add the garlic and cook, stirring, for 30 seconds or so. Give the sauce a stir and add it to the wok along with the cooked chicken. Bring to a simmer, stirring often.
- This is a good time to cook your noodles! Add them to the boiling pot of water and drain in a colander when done.
- When the sauce thickens and the broccoli is done to your liking, stir in the cooked noodles.
- Serve noodles in plates or bowls, topped with sliced green onion if you like.