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!
This recipe was submitted as part of the Swiss Diamond One Pot Wonder Recipe Contest.
Preparation Time5 min
- 1 1/2 pound boneless, skinless chicken thighs
- 12 ounces spaghetti noodles
- 1 (14-ounce) package frozen stir fry mixed vegetables
- 1 1/2 teaspoon ground ginger
- 2 teaspoons garlic powder
- 2 medium oranges
- 1 bunch green onions
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons corn starch
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.
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.
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.
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.
Spoon chicken onto serving platter or individual plates. Garnish with green onions and serve.