Sweet Chili Chicken Noodles
Sweet Chili Chicken Noodles
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 medium carrots, julienned
- 1 cup green beans, chopped into 1-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 tablespoon fish sauce
- 8 ounces flat wide rice noodles, cooked according to package directions or soaked until pliable
- 1 1/2 cups chicken stock
- 2 tablespoons chili paste, (e.g., Sriracha or sambal oelek), adjust to taste
- 2 tablespoons brown sugar, packed
- 3 tablespoons soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
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.
⏱️ 7 min
- 2
Add the julienned carrots and chopped green beans to the same pan. Sauté for 3-4 minutes until slightly tender-crisp.
⏱️ 4 min
- 3
Stir in the minced garlic and minced or grated ginger. Cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Return the cooked chicken to the pan. Add the fish sauce, cooked rice noodles, and chicken stock. Bring to a simmer.
⏱️ 2 min
- 5
Allow the liquid in the pan to reduce by about half, stirring occasionally. This should take approximately 3-5 minutes.
⏱️ 4 min
- 6
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.
⏱️ 2 min
- 7
Remove from heat. Stir in the chopped green onions and fresh cilantro.
⏱️ 1 min
- 8
Serve immediately and enjoy your Sweet Chili Chicken Noodles!
Kitchen Tools
Nutrition Facts (per serving)
Sweet Chili Chicken Noodles
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 medium carrots, julienned
- 1 cup green beans, chopped into 1-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 tablespoon fish sauce
- 8 ounces flat wide rice noodles, cooked according to package directions or soaked until pliable
- 1 1/2 cups chicken stock
- 2 tablespoons chili paste, (e.g., Sriracha or sambal oelek), adjust to taste
- 2 tablespoons brown sugar, packed
- 3 tablespoons soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
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.
⏱️ 7 min - 2
Add the julienned carrots and chopped green beans to the same pan. Sauté for 3-4 minutes until slightly tender-crisp.
⏱️ 4 min - 3
Stir in the minced garlic and minced or grated ginger. Cook for 1 minute until fragrant.
⏱️ 1 min - 4
Return the cooked chicken to the pan. Add the fish sauce, cooked rice noodles, and chicken stock. Bring to a simmer.
⏱️ 2 min - 5
Allow the liquid in the pan to reduce by about half, stirring occasionally. This should take approximately 3-5 minutes.
⏱️ 4 min - 6
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.
⏱️ 2 min - 7
Remove from heat. Stir in the chopped green onions and fresh cilantro.
⏱️ 1 min - 8
Serve immediately and enjoy your Sweet Chili Chicken Noodles!