Red Flame Restaurant

Honey Garlic Chicken and Noodles

★ Ingredients:
2 tbsp olive oil
1 lb (450 g) chicken breast, cut into bite-sized pieces
4 cloves garlic, minced
1 small onion, finely chopped
1/4 cup honey
1/4 cup soy sauce (low sodium preferred)
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame oil
8 oz (225 g) noodles (spaghetti, ramen, or rice noodles)
2 cups water or low-sodium chicken broth
Optional: sliced green onions, sesame seeds, steamed vegetables for garnish

★ Step-by-Step Cooking Instructions:

1. Sauté the Chicken
In a large pot or deep skillet, heat olive oil over medium heat.
Add the chicken pieces and cook for 5–6 minutes until golden and cooked through.
Remove the chicken and set aside.

2. Sauté Onion and Garlic
In the same pot, add a bit more oil if needed.
Sauté chopped onion for 2–3 minutes until soft.
Add the minced garlic and cook for another 30 seconds until fragrant.

3. Make the Sauce
Pour in honey, soy sauce, hoisin sauce, rice vinegar, and sesame oil.
Stir well and simmer for 2 minutes.

4. Add Noodles and Liquid
Add noodles directly to the pot.
Pour in 2 cups of water or broth.
Stir to coat the noodles in the sauce.

Cover and cook on medium-low for 6–8 minutes, stirring occasionally to prevent sticking.

5. Reintroduce Chicken
Once noodles are tender and liquid is mostly absorbed, return the cooked chicken to the pot.
Toss everything together and cook uncovered for 2–3 minutes until well combined.

6. Serve
Garnish with green onions, sesame seeds, or steamed vegetables if desired.
Serve hot and enjoy!

★ Estimated Nutrition (Per Serving, based on 4 servings):
Nutrient
Approx. Value
Calories 460–500 kcal
Protein 30–35 g
Carbohydrates 45–50 g
Fat 15–18 g
Fiber 2–3 g
Sugar 10–15 g
Sodium 800–1000 mg

Note: Nutritional values may vary based on the exact type of noodles, sauces, and brands used.

Sautéed Mushroom and Broccoli Stir-Fry

Servings: 2
Total Calories (approx.): 250–270 kcal per serving

★ Ingredients:

300 grams broccoli, cut into florets (~105 kcal)
300 grams mushrooms, sliced (~66 kcal)
2 tablespoons olive oil (~238 kcal)
3 cloves garlic, minced (~13 kcal) (optional but recommended)
1 tablespoon low-sodium soy sauce (~10 kcal) (optional for flavor)
Salt and black pepper to taste
Optional: chili flakes or sesame seeds for garnish

Step-by-Step Instructions:

Step 1: Prep the Vegetables

Wash and cut the broccoli into bite-sized florets.
Clean and slice the mushrooms.
Mince the garlic if using.

Step 2: Blanch the Broccoli (optional for tenderness)

Bring water to a boil in a pot.
Add broccoli florets and blanch for 2 minutes.
Drain and immediately transfer to cold water to retain bright color. Drain again.

Step 3: Sauté the Mushrooms

Heat 1 tbsp olive oil in a large pan or wok over medium-high heat.
Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and moisture evaporates.
Add salt and pepper to taste. Remove and set aside.

Step 4: Sauté the Broccoli

In the same pan, add the remaining 1 tbsp olive oil.
Add minced garlic and stir for 30 seconds.
Add broccoli florets and stir-fry for 3–4 minutes until tender-crisp.
Season with salt and pepper.

Step 5: Combine and Finish

Return mushrooms to the pan with broccoli.
Add 1 tbsp soy sauce if desired and stir for 1 more minute.
Taste and adjust seasoning.
Remove from heat.

Step 6: Serve

Transfer to a serving bowl.
Optionally, sprinkle with chili flakes or sesame seeds for extra flavor and crunch.

Estimated Nutritional Breakdown (per serving):
Calories: ~260 kcal
Protein: 6–7g
Fat: 14g
Carbohydrates: 20g
Fiber: 6g