noodle stir-fry with honey-garlic chicken thighs

a quick and easy weeknight meal that you can whip up in 30 minutes using minimal ingredients. I used Kroger's Stir-Fry Kit, which is basically a bag of pre-chopped vegetables with a sauce packet. they have a variety of flavors -- I used their ginger-garlic, which is linked above. I added onion and garlic [cause, duh], tossed it all together with cooked spaghetti noodles and topped it with my pressure cooker honey-garlic chicken thighs. better yet, you can use the additional sauce that the chicken thighs cook in!

noodle stir-fry with honey-garlic chicken thighs

yields: 4 servings prep time: 10 minutes cook time: 30 minutes


chicken thighs

1/3 cup honey

2 tsp. minced garlic [4 cloves]

½ cup low-sodium soy sauce

½ cup ketchup

1 tsp. dried oregano

1 Tbsp. sesame oil

1 lb. boneless, skinless chicken thighs

kosher salt & freshly cracked black pepper, to season

1 lb. spaghetti

1 yellow onion, diced

2 tsp. minced garlic

1 package Kroger vegetable stir-fry kit


sesame seeds

scallions, chopped


  • In a small bowl, whisk together the honey, garlic, soy sauce, ketchup, oregano and parsley.

  • Pat the chicken thighs dry and season generously with salt and pepper.

  • Heat the sesame oil in the base of a pressure cooker either over the stove or using the sauté function, depending on your pressure cooker.

  • Brown the chicken thighs, cooking them in the oil about 2-3 minutes per side.

  • Pour the sauce over the top of the thighs. Cover and lock the lid.

  • While the chicken is cooking, cook the spaghetti according to the package’s directions. Drain.

  • Cook for 20 minutes with a 10-minute natural release.

  • If you are using an instant pot, use the poultry function

  • Using tongs, shred the chicken. It should be tender enough for you to do it right in the pot!

  • Heat 1 Tbsp. oil in a large wok [or large pot if you don’t have a wok] over medium heat.

  • Sauté the onions for 3 minutes. Add the garlic and sauté for another minute.

  • Increase the heat to medium-high and add the package of stir-fry vegetables.

  • Season with kosher salt and freshly cracked black pepper.

  • Sauté until vegetables tender, but still have a bit of a crunch, about 5 minutes.

  • Add the sauce packet and the noodles to the pot and toss to coat and combine.

  • Plate the noodles and veggies in large bowls and top with the shredded chicken.

  • If you want additional sauce, you can use the mixture that the chicken cooked in!

  • Garnish with freshly chopped scallions and sesame seeds.

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