Thai-Style Chicken Street Noodles.
These Thai-Style Chicken Street Noodles are bursting with flavor! A quick, easy dish that transforms your kitchen into a vibrant Thai street food experience.
Servings: 4 servings
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic minced
- 1/4 cup olive oil
- 1/3 cup sweet chili sauce for the sauce
- 2 tablespoons brown sugar to balance the flavors
- 1 tablespoon soy sauce adds umami
- 1 tablespoon rice vinegar for a touch of acidity
- 1 bunch bok choy use the greens
- 8 ounces brown rice noodles gluten-free alternative
- 1/4 cup canned coconut milk for creaminess
- 3 tablespoons sweet chili sauce for finishing touch
- 2 tablespoons rice vinegar to mix into the noodles
- 2 tablespoons brown sugar for sauce sweetness
- 4 cloves garlic minced
- 8 pieces green onions sliced into thirds
- 1/3 cup freshly torn cilantro for brightness
- 1/3 cup chopped peanuts for texture
- 2 tablespoons Thai basil chopped
- 3 tablespoons toasted sesame oil for richness
- 1 piece lime wedges for serving
Instructions
- Start by seasoning the chicken breasts with salt and pepper. In a large skillet or wok, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the seasoned chicken and cook for 6-7 minutes on each side, or until the chicken is cooked through and golden brown. Remove from the skillet and set aside to cool slightly before slicing.
- While the chicken is cooking, bring a pot of water to a boil. Add the brown rice noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a bowl, whisk together the sweet chili sauce, brown sugar, soy sauce, and rice vinegar. This will be the delicious sauce that ties everything together!
- In the same skillet you used for the chicken, add the bok choy greens, green onions, and the additional minced garlic. Sauté for about 3-4 minutes until the greens are wilted and tender.
- Add the cooked noodles to the skillet with the sautéed vegetables. Pour in the sauce and toss everything together until well combined. Slice the cooked chicken and add it to the skillet, along with the coconut milk, sweet chili sauce, rice vinegar, and brown sugar. Stir to evenly coat the noodles and chicken in the sauce.
- Remove the skillet from the heat and stir in the freshly torn cilantro, chopped peanuts, and Thai basil. Drizzle with toasted sesame oil for that final touch of flavor. Serve the noodles hot with lime wedges on the side for an extra zing.
Equipment
- Large skillet or wok
- Pot for cooking noodles
- Cutting board and knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
Notes
- Rinse the rice noodles after cooking to prevent sticking.
- Don’t overcrowd the pan when cooking the chicken for even cooking.
- Adjust the sweetness of the sauce to your taste.
- Be generous with lime juice at serving for enhanced flavors!