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Heat olive oil in a large pan or wok over medium-high heat. Add the cut chicken thighs and sear for 5-7 minutes, or until browned on all sides and cooked through. Remove chicken from the pan and set aside.

Add the julienned carrots and chopped green beans to the same pan. Sauté for 3-4 minutes until slightly tender-crisp.

Stir in the minced garlic and minced or grated ginger. Cook for 1 minute until fragrant.

Return the cooked chicken to the pan. Add the fish sauce, cooked rice noodles, and chicken stock. Bring to a simmer.

Allow the liquid in the pan to reduce by about half, stirring occasionally. This should take approximately 3-5 minutes.

Stir in the chili paste, brown sugar, soy sauce, and lime juice. Mix well to combine all ingredients and coat the noodles and chicken evenly.

Remove from heat. Stir in the chopped green onions and fresh cilantro.

Serve immediately and enjoy your Sweet Chili Chicken Noodles!


Heat olive oil in a large pan or wok over medium-high heat. Add the cut chicken thighs and sear for 5-7 minutes, or until browned on all sides and cooked through. Remove chicken from the pan and set aside.

Add the julienned carrots and chopped green beans to the same pan. Sauté for 3-4 minutes until slightly tender-crisp.

Stir in the minced garlic and minced or grated ginger. Cook for 1 minute until fragrant.

Return the cooked chicken to the pan. Add the fish sauce, cooked rice noodles, and chicken stock. Bring to a simmer.

Allow the liquid in the pan to reduce by about half, stirring occasionally. This should take approximately 3-5 minutes.

Stir in the chili paste, brown sugar, soy sauce, and lime juice. Mix well to combine all ingredients and coat the noodles and chicken evenly.

Remove from heat. Stir in the chopped green onions and fresh cilantro.

Serve immediately and enjoy your Sweet Chili Chicken Noodles!
