Sweet Chili Chicken Noodle Stir-Fry
Sweet Chili Chicken Noodle Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast tenderloins, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sweet Chili Sauce
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar, packed
- 1/4 cup water
For the Stir-Fry
- 8 ounces thin rice noodles
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red onion, medium, thinly sliced
- 1 green bell pepper, medium, cored and sliced into thin strips
- 1 cup carrots, julienned
- 1 cup snap peas, trimmed
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, combine the cut chicken breast tenderloins with 2 tablespoons of soy sauce, cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare the other ingredients.
⏱️ 15 min
- 2
Prepare the rice noodles according to package directions. Typically, this involves soaking them in hot water for 5-7 minutes or boiling briefly until tender but still firm. Drain well and set aside.
⏱️ 10 min
- 3
In a small bowl, whisk together the sweet chili sauce, 2 tablespoons of soy sauce, rice vinegar, brown sugar, and water until the sugar is dissolved. Set aside.
⏱️ 3 min
- 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the sliced red onion, green bell pepper, julienned carrots, and snap peas to the skillet. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 5 min
- 7
Return the cooked chicken to the skillet with the vegetables. Add the prepared sweet chili sauce and the drained rice noodles. Toss everything together gently until well combined and heated through, about 1-2 minutes.
⏱️ 2 min
- 8
Serve immediately, garnished with toasted sesame seeds and sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Chili Chicken Noodle Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast tenderloins, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sweet Chili Sauce
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar, packed
- 1/4 cup water
For the Stir-Fry
- 8 ounces thin rice noodles
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red onion, medium, thinly sliced
- 1 green bell pepper, medium, cored and sliced into thin strips
- 1 cup carrots, julienned
- 1 cup snap peas, trimmed
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, combine the cut chicken breast tenderloins with 2 tablespoons of soy sauce, cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare the other ingredients.
⏱️ 15 min - 2
Prepare the rice noodles according to package directions. Typically, this involves soaking them in hot water for 5-7 minutes or boiling briefly until tender but still firm. Drain well and set aside.
⏱️ 10 min - 3
In a small bowl, whisk together the sweet chili sauce, 2 tablespoons of soy sauce, rice vinegar, brown sugar, and water until the sugar is dissolved. Set aside.
⏱️ 3 min - 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 5
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the sliced red onion, green bell pepper, julienned carrots, and snap peas to the skillet. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 5 min - 7
Return the cooked chicken to the skillet with the vegetables. Add the prepared sweet chili sauce and the drained rice noodles. Toss everything together gently until well combined and heated through, about 1-2 minutes.
⏱️ 2 min - 8
Serve immediately, garnished with toasted sesame seeds and sliced green onions.
⏱️ 1 min