April 2025
These easy orange chicken noodle bowls are as tasty as your favorite takeout but much healthier. Packed with protein from lean chicken, anti-cancer compounds from bok choy, and fiber from whole-grain noodles, they’ll hit the spot when you’re craving something sweet and savory for dinner.
Ingredients
- 6 to 8 ounces whole-grain thin spaghetti (or buckwheat noodles for gluten free)
- 1 teaspoon orange zest
- Juice of one orange (about 1/4 cup)
- 1/4 cup low-sodium soy sauce (or tamari for gluten free)
- 2 tablespoons maple syrup
- 1/2 cup chicken broth
- 2 tablespoons cornstarch (divided)
- 1 pound thin-cut chicken breast or chicken tenders
- Pinch of salt
- 2 tablespoons avocado oil
- 4 cloves garlic, minced
- 3 teaspoons minced ginger (about 1-inch piece of fresh ginger)
- 1 cup sliced mushrooms
- 1 small head of bok choy, root end trimmed away and remainder cut into bite-sized pieces
- 1/4 cup shredded carrots
- 2 scallions, sliced into 1/2-inch pieces
Tools
- Large saucepan to boil the noodles
- Strainer
- Zester or fine cheese grater
- Chef’s knife and cutting board
- Measuring cups and spoons
- Large saute or frying pan (non-stick preferred)
- Spatula
Instructions
1. Cook Noodles:
Boil noodles as per package instructions, drain, and set aside.
2. Prepare Sauce:
Mix orange zest, juice, soy sauce, maple syrup, chicken broth, and 1 tbsp cornstarch.
3. Season and Coat Chicken:
Season and cut chicken into bite-sized pieces. Place the chicken in a bag with the remaining cornstarch, and shake well to coat the chicken with cornstarch.
4. Cook Chicken:
Heat oil in a nonstick pan over high heat. Add the chicken pieces in a single layer (you may have to do this in two batches, depending on the size of your pan). Cook chicken for three minutes or until it’s light brown on one side. Turn the pieces over, and cook for two to three minutes to brown them. Remove from the pan.
5. Saute Veggies:
Saute garlic, ginger, and mushrooms for three minutes; add the bok choy, and cook for one more minute.
6. Combine and Serve:
Add chicken and sauce to the pan with veggies, bring to a boil and thicken. Add noodles and toss. Garnish with carrots and scallions. Lower the heat, and simmer for up to one hour.
