Sweet and Sour Chicken Noodle Bowls

I firmly believe that it is not a good idea to try new recipes on a busy weeknight. When you are running kids to activities or getting home from work at 6:00, you are setting yourself up for frustration by trying to execute a new recipe. But now that we are all home and many of us have a little more time to cook, trying new recipes can be lots of fun. A couple of years ago I presented the chicken noodle bowl to my family. I had never served them rice noodles, and I was nervous. However, my worries were for naught, because it was an instant hit! I usually make enough for plenty of leftovers to have for lunches the next day.

Sweet and Sour Chicken Noodle Bowls

2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

¼ cup reduced sodium soy sauce (Use coconut aminos or tamari for gluten free.)

1 tablespoon oil (I use coconut oil.)

2 crowns broccoli, cut into large bite-size pieces

2 large carrots, chopped to about ¼-inch pieces

1 (20-ounce) can pineapple chunks

¼ cup rice vinegar (natural, not “seasoned”)

2 tablespoons cornstarch

3 cups chicken or veggie broth (I prefer reduced sodium broth.)

3 tablespoons honey

1-2 (14-ounce) boxes of rice noodles, cooked to package directions (See Note**)

Sliced scallions

Directions

When I have time, I like to marinate the chicken in the soy sauce for ten minutes or up to one hour in a shallow dish. When I am pressed for time, I skip this step. This recipe can come together in less than 30 minutes making it a perfect Manic Mom Meal.

Heat oil in a large skillet or sauté pan over high heat. Once the oil is shimmering, add the chicken (with the soy sauce). Be careful here. Adding liquid to hot oil may cause it to spatter a bit. I usually try to slide the marinated chicken in first, and then pour the soy sauce from the dish over it.

Let the chicken cook for about 2 minutes, then stir. You will start to get a glaze at the bottom as the soy sauce evaporates. This is good! Continue to let the chicken cook another 2 minutes, then add the chopped carrots and stir for one minute.

Pour in the broth. Use a spatula to scrape up the browned bits and soy sauce off the bottom of the pan and stir into the broth. Drain the pineapple into a separate bowl and reserve the juice. Mix the cornstarch with the pineapple juice. Add the juice mixture, honey, and rice vinegar to the pan. Reduce heat to low.

Add broccoli and pineapple. Let cook for 2 more minutes until broccoli is lightly cooked and bright green.

Serve in bowls over cooked rice noodles.

 

**Note- For my family, this dish is all about the noodles. I usually cook 2 boxes. Some families may prefer less noodles, so they can only cook 1 box. This is also good served over rice.