Description
A vibrant and flavorful Thai-inspired recipe featuring crispy garlic chicken tossed with wide rice noodles in a savory, sweet, and slightly spicy sauce. This dish combines tender chicken, fresh vegetables, and aromatic herbs for an easy and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Noodles and Sauce
- 8 ounces wide rice noodles
- 1/3 cup tamari or soy sauce, plus 1 tablespoon
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon chopped sushi ginger
- Chili flakes, to taste
- 1/4 cup water
Chicken and Vegetables
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 shallot, sliced
- 2 bell peppers, thinly sliced
- 4 scallions, chopped
Finishing Touches
- 1 cup Thai or regular basil, chopped (divided)
- Sesame seeds, for serving
Instructions
- Cook the noodles: Prepare the wide rice noodles according to the package directions. Once cooked, drain them thoroughly and set aside.
- Make the sauce: In a bowl, whisk together 1/3 cup tamari or soy sauce, sweet Thai chili sauce, rice vinegar, sesame oil, chopped sushi ginger, chili flakes to taste, and 1/4 cup water until combined.
- Prepare the chicken: Toss the sliced chicken with the flour or cornstarch to coat evenly. In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the chicken and cook, turning occasionally, until the chicken is crispy and cooked through, about 5 minutes.
- Add garlic and season: Add the remaining 1 tablespoon butter, 1 tablespoon tamari or soy sauce, and the chopped garlic to the skillet with the chicken. Cook for an additional minute to infuse the flavors, then remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced shallot, bell peppers, and chopped scallions. Sauté for about 5 minutes until the vegetables soften slightly but remain vibrant.
- Combine and finish cooking: Pour the prepared sauce into the skillet with the vegetables. Add the cooked noodles and the crispy chicken back into the skillet. Toss everything together thoroughly and cook for another 5 minutes, allowing the sauce to coat the noodles evenly.
- Add basil and serve: Stir in half of the chopped basil to the noodle mixture and remove the skillet from heat. Serve the noodles warm, garnished with the remaining fresh basil and a sprinkle of sesame seeds.
Notes
- Use chicken thighs for juicier, more flavorful meat, but chicken breasts work well too.
- If you prefer gluten-free, substitute tamari and use cornstarch instead of flour.
- Add extra chili flakes or fresh sliced chili for a spicier version.
- Leftovers reheat well in a skillet or microwave; add a splash of water if needed to loosen the sauce.
- For a vegetarian option, substitute tofu for chicken and use vegetarian-friendly sauce alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 565 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
