Presto Pasta Nights started back up last week, but I wasn’t feeling well enough to really post anything on my blog.  I would get home from work and not even want to turn my computer on.  I had this made before the deadline but I just didn’t have it in me to post.  So, this gets to be this weeks PPN submission :o)

I don’t really know what’s up with me, most likely allergies, but it affected my voice, a cough (non-stop it seems) and felt congested in my chest.  Nothing makes me feel better than something good and hot – heat wise and spice wise – when I have that feeling in my throat.

I needed something quick, easy, hot and (for me) spicy.  I had some chicken tenders and fresh broccoli in the fridge.  Since we both love Asian flavored pasta dishes, I decided to go with a recipe and I had seen on  Food Network and adapt it to our liking.  One thing about heat factor is it can be adjusted per person!  It wasn’t hard with this dish – I just took my portion of chicken/sauce and separated it from Grumpy’s and added more heat.

This week’s Presto Pasta Nights  will be hosted Alisha of Cook. Craft. Enjoy. Make sure to visit her blog next on Friday, January 20th for the round up.  If your interested in participating you can send your submissions to her by Thursday, January 19th.  Check out the PPN website for the guidelines for submission.

Chicken, Broccoli, and Noodle Stir-fry
adapted from Food Network


1 lb chicken tenders, cut into bite sized pieces
2 cloves fresh garlic, minced and divided
2 teaspoons fresh ginger, grated and divided
1 tablespoon maggi sauce (or soy sauce)
1 tablespoon Splenda Brown Sugar
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon Mirin
1 tablespoon dark sesame oil
1/3 cup water
1 tablespoon vegetable oil
3 cups broccoli flowerets
1/2 teaspoon red chili flakes
1 tablespoon hoisin sauce
2 cups pasta, cooked according to package directions (I used lower carb pasta)

Mix 1/2 of the garlic and ginger with the Maggi sauce, Splenda Brown Sugar, Mirin, Sesame Oil, and 1 teaspoon cornstarch.  Place chicken pieces in sauce and toss to coat.  Marinate for at least 15 minutes.  Mix remaining cornstarch with 1/3 cup of water and set aside.

Heat large, non-stick skillet over high heat.  Add 1 tablespoon olive oil and heat oil, add broccoli and stir fry 1-2 minutes.  Add remaining ginger and garlic and chili flakes and two tablespoons of water; stir-fry another 30 seconds or so.  Transfer broccoli mixture to a plate and set aside.

Re-heat skillet and add another tablespoon of olive oil.  When oil is hot, add chicken mixture and stir fry until chicken is no longer pink.  Add hoisin sauce and broccoli, toss to coat.  Add remaining cornstarch mixture and stir until sauce thickens.  Add hot noodles and toss to coat.  Serve hot, sprinkle with more hot pepper flakes if desired.


About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Pegasuslegend January 14, 2012 at 12:57 pm - Reply

    Hi Shelby this looks amazing love broccoli and pasta I made it last night but used shrimp will try your recipe soon we love this!

    • Shelby January 14, 2012 at 1:05 pm - Reply

      Thanks Claudia! Hope you enjoy! There are no onions. ;o) I thought of you when I made this for that reason. lol

  2. Leslie January 14, 2012 at 1:42 pm - Reply

    The spicier the better!

  3. Linda January 14, 2012 at 2:33 pm - Reply

    This looks delicious. Hope you are feeling better!

    • Shelby January 14, 2012 at 3:13 pm - Reply

      Thanks Granny :o) Its definitely sinus/allergy related. My netti pot is going to get a lot of use over the next 3 days (Yay! I have a long weekend!) :o)

  4. Dining Alone January 14, 2012 at 5:20 pm - Reply

    Looks tasty, feel better!!

  5. Coleen January 15, 2012 at 10:15 am - Reply

    This looks excellent!! I hope you feel better quickly.

  6. Lizzy January 15, 2012 at 12:58 pm - Reply

    Oh, gosh, this looks amazing!!!! My family would love this for dinner (SO much more than the lentil soup I'm whipping up :)). Hope the neti pot is helping~

  7. Shelby January 15, 2012 at 1:35 pm - Reply

    Thanks Lizzy!

  8. Ruth Daniels January 15, 2012 at 4:05 pm - Reply

    Looks like the perfect cure for whatever ails you. Thanks for sharing with Presto Pasta Nights again. Hope you feel better already!

  9. bellini January 15, 2012 at 6:43 pm - Reply

    I was a little under the weather the last few weeks as well Shelby. It feels right being back in the kitchen and recreating all these yummy dishes.

  10. Mini Baker January 16, 2012 at 2:18 am - Reply

    just found your blog! so glad i did— this recipe look delish!! i loveee broccoli and chicken recipes! xoxo,
    mini baker

  11. Alisha January 16, 2012 at 5:44 pm - Reply

    This looks great, Shelby! Thanks so much for posting it even though you're not 100% … hope you feel better soon!

  12. Andrew's Mom January 20, 2012 at 5:59 pm - Reply

    I am a sucker for anything Asian. I do not like pasta dishes typical – but call it a noodle and I'm there!

  13. tigerfish January 22, 2012 at 1:46 am - Reply

    HOpe you are feeling better now.
    I am a 'noodle" person, so this dish calls my name 🙂 *popping by from PPN round up*

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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