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Dinner recipe · from the recipe book

Velvet Chicken Breast with Broccoli, Carrots and Noodles

Silky cornstarch-coated chicken and crisp-tender broccoli and carrots tossed with chewy rice noodles in a bright ginger-garlic sauce with a touch of honey and toasted sesame.

Velvet Chicken Breast with Broccoli, Carrots and Noodles

Ingredients

  • 1 lb500 gChicken breast, boneless skinlesssliced thin across the grain
  • 2½ tbsp20 gCornstarch
  • 8 oz225 gRice noodles, dry
  • 5 cups florets450 gBroccolicut into small florets
  • 4 medium240 gCarrotscut into thin matchsticks
  • 3½ tbsp grated20 gFresh gingergrated
  • 5 cloves15 gGarlicminced
  • 3 tbsp45 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 1 tbsp15 gApple cider vinegar
  • ¾ cup180 gLow-sodium chicken broth
  • 2 tbsp30 gWater
  • 2 tbsp28 gCanola oil
  • 1¾ tsp8 gToasted sesame oil
  • 1 tbsp10 gSesame seedstoasted
  • 2 medium30 gGreen onionssliced

Steps

  1. Prep first: slice the chicken breast, cut the broccoli into florets and the carrot into matchsticks, grate the ginger, mince the garlic and slice the green onion.
  2. Toss the chicken breast with half of the cornstarch and set aside while you make the sauce.
  3. Make the sauce: in a bowl, whisk the chicken broth, soy sauce, honey, cider vinegar, toasted sesame oil and the remaining half of the cornstarch.
  4. Soak the rice noodles in very hot tap water for about 8 minutes until pliable, then drain and rinse with cool tap water.
  5. Heat half of the canola oil in a large skillet over medium-high heat. Add the chicken breast in one layer and cook 5 to 6 minutes, turning once, until golden and it reaches 165°F (74°C). Move it to a plate.
  6. Add the remaining half of the canola oil to the skillet. Add the carrot and broccoli and stir-fry 3 minutes, then add the measured water, cover and steam 2 minutes until crisp-tender.
  7. Add the ginger and garlic and stir-fry 30 seconds until fragrant.
  8. Stir the sauce, pour it into the skillet and simmer about 1 minute until glossy and thickened.
  9. Return the chicken breast and add the drained rice noodles; toss 1 to 2 minutes until everything is coated and hot.
  10. Serve topped with the green onion and toasted sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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