Ingredients:

  • 8 oz dried soba noodles
  • 2 cups fresh broccoli florets
  • 1 tbsp toasted sesame oil
  • 1 lb boneless, skinless chicken breast, thinly sliced against the grain
  • 2 tbsp neutral oil
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 4 cloves garlic, finely minced
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp crispy chili oil
  • 1 tbsp honey
  • 1 tsp freshly grated ginger
  • 1 tbsp rice vinegar

Instructions:

  1. Whisk together the soy sauce, crispy chili oil, honey, freshly grated ginger, and rice vinegar in a small bowl to create the sauce base. Set aside.
  2. Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat until shimmering.
  3. Add the sliced chicken breast in a single layer. Season with salt and pepper. Let it sear undisturbed for 2-3 minutes to develop a golden crust, then stir and cook until opaque and cooked through (about 5-6 minutes total).
  4. While chicken cooks, boil a large pot of water. Add soba noodles and cook according to package directions. Add the broccoli florets to the boiling water during the final 2 minutes of cooking.
  5. Drain the noodles and broccoli, reserving about 2 tablespoons of starchy water. Toss the noodles and broccoli with toasted sesame oil to prevent sticking.
  6. Add the minced garlic to the skillet with the chicken and cook for 30 seconds until fragrant. Pour in the prepared sauce and the reserved noodle water.
  7. Add the noodles and broccoli to the skillet. Toss everything over high heat for 1 minute until the sauce emulsifies and coats the noodles in a thick, glossy glaze.