Spicy Chicken Phở Xào with Chili
Spicy Chicken Phở Xào with Chili
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 1 teaspoon rice vinegar
- 1 teaspoon Sriracha, or more, to taste
- 2 tablespoons water
For the Stir-Fry
- 8 ounces dried wide flat rice noodles
- 2 tablespoons vegetable oil, divided
- 4 garlic, cloves, minced
- 1 shallot, large, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 yellow onion, medium, thinly sliced
- 4 ounces baby bok choy, roughly chopped
- 1 cup bean sprouts
- 1 fresh red chili, thinly sliced, for garnish (optional)
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
In a medium bowl, combine the chicken strips with 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1 tablespoon cornstarch, and 1/2 teaspoon black pepper. Mix well to coat the chicken. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
Prepare the rice noodles according to package directions. Typically, this involves soaking them in hot water for 10-15 minutes until pliable but still firm, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 15 min
- 3
In a small bowl, whisk together the sauce ingredients: 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1 tablespoon granulated sugar, 1 teaspoon rice vinegar, 1 teaspoon Sriracha, and 2 tablespoons water. Set aside.
⏱️ 2 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 3-5 minutes, until cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 5 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and sliced shallot and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the sliced red bell pepper and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.
⏱️ 3 min
- 7
Add the cooked chicken back into the wok along with the prepared rice noodles and chopped baby bok choy. Pour the prepared sauce over everything.
⏱️ 2 min
- 8
Toss everything together vigorously for 2-3 minutes, ensuring the noodles and chicken are well coated with the sauce and the bok choy is slightly wilted.
⏱️ 3 min
- 9
Stir in the bean sprouts and cook for another 1 minute, just until they are heated through but still retain some crunch.
⏱️ 1 min
- 10
Remove from heat. Garnish with fresh red chili slices (if using) and chopped cilantro. Serve immediately with lime wedges on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Phở Xào with Chili
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 1 teaspoon rice vinegar
- 1 teaspoon Sriracha, or more, to taste
- 2 tablespoons water
For the Stir-Fry
- 8 ounces dried wide flat rice noodles
- 2 tablespoons vegetable oil, divided
- 4 garlic, cloves, minced
- 1 shallot, large, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 yellow onion, medium, thinly sliced
- 4 ounces baby bok choy, roughly chopped
- 1 cup bean sprouts
- 1 fresh red chili, thinly sliced, for garnish (optional)
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
In a medium bowl, combine the chicken strips with 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1 tablespoon cornstarch, and 1/2 teaspoon black pepper. Mix well to coat the chicken. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
Prepare the rice noodles according to package directions. Typically, this involves soaking them in hot water for 10-15 minutes until pliable but still firm, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 15 min - 3
In a small bowl, whisk together the sauce ingredients: 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1 tablespoon granulated sugar, 1 teaspoon rice vinegar, 1 teaspoon Sriracha, and 2 tablespoons water. Set aside.
⏱️ 2 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 3-5 minutes, until cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 5 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and sliced shallot and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the sliced red bell pepper and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.
⏱️ 3 min - 7
Add the cooked chicken back into the wok along with the prepared rice noodles and chopped baby bok choy. Pour the prepared sauce over everything.
⏱️ 2 min - 8
Toss everything together vigorously for 2-3 minutes, ensuring the noodles and chicken are well coated with the sauce and the bok choy is slightly wilted.
⏱️ 3 min - 9
Stir in the bean sprouts and cook for another 1 minute, just until they are heated through but still retain some crunch.
⏱️ 1 min - 10
Remove from heat. Garnish with fresh red chili slices (if using) and chopped cilantro. Serve immediately with lime wedges on the side.
⏱️ 1 min