Cajun Bbq Chicken & noodles

Ingredients

• 1.5 pounds Chicken Thighs, Boneless, Skinless (cut into bite‑size pieces)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne Pepper (adjust to desired heat)
• 1 teaspoon Mustard Powder
• 2 tablespoons Vegetable Oil (for cooking chicken)
• to taste Salt
• to taste Black Pepper
• 2 tablespoons Brown Sugar
• 3 tablespoons Soy Sauce (low‑sodium preferred)
• 2 tablespoons Ketchup
• 0.25 cup Water
• 1 tablespoon Apple Cider Vinegar
• 1 tablespoon Oyster Sauce
• 1 tablespoon Tomato Paste
• 1 tablespoon Soy Sauce
• 0.25 cup Water
• 0.5 Bouillon Cube (chicken flavor)
• 1 teaspoon Apple Cider Vinegar
• 0.5 teaspoon Garlic Powder
• 1 teaspoon Sesame Oil (toasted)
• 8 ounces Chow Mein Noodles (Par‑Cooked) (break apart before adding)
• 0.5 medium White Onion (sliced)
• 2 cups Broccoli Florets (steamed)

Instructions

1. Mix Cajun Spice Rub

   In a small bowl combine garlic powder, onion powder, paprika, cayenne pepper, and mustard powder. Stir until evenly blended.

   Time: PT5M

2. Coat Chicken

   Toss the chicken pieces with vegetable oil, then sprinkle the spice rub over them. Add salt and pepper, and rub everything into the meat so it’s evenly coated.

   Time: PT2M

3. Cook Chicken

   Heat the large skillet over high heat (about 400°F). Add the chicken in a single layer and cook, turning once, until the pieces are browned and cooked through, about 12 minutes.

   Time: PT12M

   Temperature: 400°F

4. Remove Chicken

   Transfer the cooked chicken to a plate and set aside. Keep the pan on the stove; the browned bits are flavor gold for the sauce.

   Time: PT1M

5. Make Barbecue Sauce

   In the same skillet add brown sugar, soy sauce, ketchup, water, apple cider vinegar, and oyster sauce. Stir, scraping up the chicken juices, and bring to a gentle simmer. Reduce the sauce until it thickens slightly, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

6. Combine Chicken and Sauce

   Return the chicken to the skillet, toss to coat, and let it simmer together for another 3 minutes so the flavors meld.

   Time: PT3M

   Temperature: 350°F

7. Prepare Noodle Stir‑Fry Base

   Heat 1 tablespoon of vegetable oil in the wok over medium‑high heat. Add tomato paste, 1 tablespoon soy sauce, ¼ cup water, the half bouillon cube, 1 teaspoon apple cider vinegar, ½ teaspoon garlic powder, and sesame oil. Stir quickly until the mixture bubbles.

   Time: PT3M

   Temperature: 375°F

8. Stir‑Fry Noodles and Onion

   Add the par‑cooked Chow Mein noodles and sliced white onion to the wok. Toss everything together for about 5 minutes, until the noodles are hot and the onion is just tender.

   Time: PT5M

   Temperature: 375°F

9. Steam Broccoli

   While the noodles finish, steam the broccoli florets in a steamer basket over simmering water for 5 minutes, until bright green and just tender.

   Time: PT5M

10. Plate and Serve

    Divide the noodle mixture among four plates, top each with a generous portion of the Cajun barbecue chicken, and arrange steamed broccoli on the side. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

480

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Thighs, Boneless, Skinless: Chicken Breast
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Onion Powder: Fresh onion powder
• Instead of Paprika: Smoked paprika
• Instead of Cayenne Pepper: Chili powder
• Instead of Mustard Powder: Dry mustard
• Instead of Vegetable Oil: Canola oil
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Brown Sugar: Honey (use less)
• Instead of Soy Sauce: Tamari
• Instead of Ketchup: Tomato paste diluted with water
• Instead of Water: Chicken broth
• Instead of Apple Cider Vinegar: White vinegar
• Instead of Oyster Sauce: Soy sauce + pinch of sugar
• Instead of Tomato Paste: Ketchup
• Instead of Soy Sauce: Tamari
• Instead of Water: Broth
• Instead of Bouillon Cube: Stock powder
• Instead of Apple Cider Vinegar: Rice vinegar
• Instead of Garlic Powder: Fresh garlic
• Instead of Sesame Oil: Peanut oil
• Instead of Chow Mein Noodles (Par‑Cooked): Ramen noodles
• Instead of White Onion: Yellow onion
• Instead of Broccoli Florets: Green beans

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Large Skillet or Frying Pan
• Wok
• Measuring Spoons
• Measuring Cup
• Wooden Spoon or Spatula
• Tongs (optional)
• Steamer Basket

Critical Steps — Do Not Skip

• Cooking the chicken to an internal temperature of 165°F without over‑cooking.
• Reducing the barbecue sauce to the right thickness without burning the sugars.
• Stir‑frying the noodles just enough to heat through while keeping them from becoming mushy.

Chef Tips from the Video

• For extra smoky flavor, add a pinch of smoked paprika to the spice rub.
• A dash of honey in the sauce balances the acidity of the vinegar.
• Finish the dish with a squeeze of fresh lime juice for bright contrast.

Troubleshooting

Storage

Refrigerator: Store chicken and sauce in an airtight container for up to 3 days. Keep noodles separate to retain texture.

Freezer: Freeze cooked chicken and sauce together in a freezer‑safe bag for up to 2 months. Thaw before reheating; noodles are best fresh.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Cajun spice rub and store in an airtight jar for future use.
• The barbecue sauce can be made up to 2 days ahead and refrigerated; reheat gently before adding chicken.
• Steam the broccoli just before serving to keep it bright and crisp.

Frequently Asked Questions