Why this fits a family on a budget
Soy-ginger chicken thighs bring an Asian-American angle that keeps the week from feeling repetitive, and chicken thighs are one of the better values at the meat counter. Forty minutes is right at the edge of your time budget, but it's nothing you can't pull off on a weeknight.
1. Mince the garlic. Peel the ginger with a spoon and grate or finely mince enough to make about 1 tablespoon. Slice the green onions, keeping the white and green parts separate.
2. Pat the chicken thighs dry with paper towels and season both sides with salt.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers. Place chicken thighs skin-side down. Cook without moving for 8–10 minutes until the skin is deep golden brown and releases easily from the pan.
4. Flip the chicken and cook the other side for another 8–10 minutes. The internal temperature should reach 165°F and the juices should run clear. Transfer chicken to a plate and tent loosely with foil.
5. While chicken cooks, bring a medium pot of salted water to a boil on a second burner. Cook lo mein noodles according to package directions, usually 4–5 minutes, then drain and set aside.
6. Also while chicken cooks, mix the sauce: whisk together soy sauce, honey, sesame oil, ginger, garlic, and red pepper flakes in a small bowl. In a separate tiny bowl, stir cornstarch and 2 tbsp water together until smooth.
7. Pour off all but about 1 tbsp of fat from the skillet. Add the white parts of the green onions and cook over medium heat for 1 minute, stirring.
8. Add the frozen broccoli florets directly to the skillet. Stir and cook for 3–4 minutes until heated through and bright green.
9. Pour the sauce mixture over the broccoli. Stir in the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats everything.
10. Add the drained noodles to the skillet and toss to coat in the sauce. Remove from heat. Slice or pull the chicken thigh meat off the bone and lay it over the noodles. Top with the green parts of the green onions and serve.
Contains: gluten, soy. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.