30 Minute thai garlic chicken with broccoli and rice noodles

I had originally gotten this recipe from Half Baked Harvest but we wanted to make without as much spice so that our 14 month old could have it with us. We also eliminated the cashews and replaced a few other ingredients.


  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 2 tbsp of flour
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • 3 tbsp sesame oil
  • 1/4 cup honey
  • 1/4 cup tamari
  • 2 tbsp rice vinegar
  • 8 oz rice noodles
  • 2 small heads broccoli, chopped
  • 1/2 cup fresh cilantro, roughly chopped
  • 3 tablespoons salted butter
  • 3 cloves garlic finely chopped
  • 1/3 cup coconut milk


Fig. 1
  • In a small glass jar, combine honey, tamari, rice vinegar, and a 1/4 cup of water
  • Cook rice noodles according to package directions
  • Heat the remaining oil in a skillet and when the oil is heated, add the chicken and toss for around 5 mins until it is crispy. Then, add the broccoli, cooking for about 3 mins or until the broccoli begins charring. At this point, pour in the honey/soy sauce mix. Bring this to a boil over medium heat, and cook for 5 minutes. Remove from heat and add cilantro.
  • While the pan with chicken is resting, heat another skillet over medium heat. Add the garlic and butter. Cook until the garlic turns golden brown. Stir in the coconut milk, cooking 5 minutes until warmed. Remove from heat and add noodles and toss.
  • Serve the chicken portion on top of the noodles. Top with sriracha or whatever you’d like!

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