I was craving peppered beef and noodles one night, but I only had chicken. So I decided that wasn’t going to stop me and after one bite I knew this had to hit the blog. I almost prefer the chicken over the beef, especially with this homemade sauce. A true pepper lover, this dish hit the spot and has since I created it!
The Blend of Ingredients:
Peppered Chicken, Broccoli, and Mushrooms:
- Chicken:
- Start by tenderizing boneless, skinless chicken breasts with a dash of salt, pepper, and paprika. Searing these seasoned beauties in olive oil brings out their succulence and flavor.
- Veggies:
- Embrace the goodness of broccoli and mushrooms. Sautéing them with garlic in the same skillet used for the chicken infuses them with rich flavors while retaining that delightful crunch.
Whole Wheat Noodles and Protein Choices:
- Noodles:
- When it comes to noodles, opt for whole wheat noodles for a hearty, fiber-rich base. However, if you’re seeking a protein-packed alternative, consider using protein-fortified noodles like those made from chickpeas or lentils. They add an extra punch of nutrients to your meal.
- Protein Choices:
- While chicken takes the spotlight here, feel free to explore! Tofu, shrimp, or even thinly sliced beef can serve as excellent alternatives, adapting this dish to various dietary preferences.
The Star of the Show: Peppered Asian Sauce
Bringing the Sauce to Life:
- Sauce Preparation:
- The Peppered Asian Sauce is the game-changer here. Blending low-sodium soy sauce, rice vinegar, honey (or maple syrup for a vegan option), minced garlic, grated ginger, and a touch of cornstarch for that desirable consistency creates a symphony of sweet, tangy, and savory flavors.
- For added depth, consider a dash of sesame oil, lending a nutty undertone that elevates the entire ensemble.
Tips and Tricks for a Seamless Culinary Journey:
1. Perfectly Cooked Chicken:
- Even Cooking: Pound the chicken breasts to an even thickness for consistent cooking.
- Resting Period: Once cooked, allow the chicken to rest. This helps retain its juices for a moist and tender texture.
2. Vegetable Vigor:
- Vibrant Veggies: Ensure the broccoli and mushrooms are cooked but maintain their crunch. Overcooking can diminish their vibrant colors and nutrients.
- Stir-Fry Skills: Keep the heat medium-high for a quick sauté, ensuring the veggies remain crisp-tender.
3. Navigating Noodles and Protein Choices:
- Noodle Varieties: Whole wheat noodles offer a wholesome base, but protein-infused noodles add an extra nutritional punch. Experiment with chickpea or lentil-based options for a protein boost.
- Protein Alternatives: Chicken is versatile, but explore tofu, shrimp, or beef as alternatives to suit diverse dietary needs.
4. Mastering the Sauce:
- Balanced Flavors: Adjust the Peppered Asian Sauce to your taste—play with spice levels, sweetness, and tanginess until it suits your palate perfectly.
- Consistency is Key: Stir constantly when simmering the sauce to achieve a smooth and well-incorporated texture.
Crafting Your Culinary Masterpiece:
The harmony of textures, the burst of flavors, and the nutritional richness make this Peppered Chicken with Broccoli, Mushrooms, and Wholesome Noodles in Peppered Asian Sauce a delightful feast for the senses. It’s a versatile dish that caters to varying dietary needs while never compromising on taste or healthfulness.
So, gather your ingredients, channel your inner chef, and embark on this culinary voyage that promises to satisfy cravings, nourish the body, and captivate your palate with every delectable bite.
Peppered Chicken & Noodles
Servings 4
Ingredients
For the Meat & Veggies
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 cups broccoli florets
- 2 cups sliced mushrooms
- 2 cups protein noodles
- Salt & pepper to taste
- Sesame seeds for garnish
For the Pepper Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch
- 1/2 teaspoon ground black pepper
- Red pepper flakes optional, for added heat
- 1 tablespoon sesame oil optional, for a nutty flavor
Instructions
- Pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side or until fully cooked. Remove the chicken from the skillet and set it aside to rest.
- In a pot of boiling water, cook the noodles according to package instructions. Drain and set aside.
- In the same skillet used for the chicken, add the remaining olive oil. Sauté the minced garlic for a minute until fragrant.
- Add the broccoli florets and sliced mushrooms. Cook for about 5-6 minutes until the vegetables are tender but still crisp.
- In a bowl, whisk together the low-sodium soy sauce, rice vinegar, honey (or maple syrup), minced garlic, grated ginger, cornstarch, ground black pepper, and red pepper flakes (if using). Mix until the cornstarch is fully dissolved.
- Heat a small saucepan over medium heat. Pour the mixture into the saucepan.
- Bring the mixture to a simmer, stirring constantly. Allow it to cook for 2-3 minutes until the sauce thickens slightly. Stir continuously to prevent lumps.
- If desired, add sesame oil for a nutty flavor. Stir it into the sauce and remove it from the heat.
- Slice the cooked chicken breasts into strips and return them to the skillet with the sautéed vegetables.
- Add the cooked whole wheat noodles to the skillet. Stir well to combine all the ingredients.
- Pour the prepared Peppered Asian Sauce over the Peppered Chicken, Broccoli, Mushrooms, and Noodles in the skillet. Toss everything together until the sauce coats the ingredients evenly.
- Garnish with sesame seeds.
