Description
A vibrant and flavorful dish featuring crispy garlic chicken paired with wide rice noodles tossed in a savory-sweet Thai-inspired sauce. This quick and easy recipe brings together tender chicken thighs, colorful bell peppers, fresh basil, and aromatic garlic for an irresistible meal perfect for any weeknight.
Ingredients
Noodles and Sauce
- 8 ounces wide rice noodles
- 1/3 cup tamari or soy sauce, plus 1 tablespoon for cooking
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon sushi ginger, chopped
- 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, divided
- 4 cloves garlic, chopped
- 1 shallot, sliced
- 2 bell peppers, thinly sliced
- 4 scallions, chopped
Garnish
- 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 until al dente. Drain and set aside.
- Prepare the sauce: In a bowl, combine 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. Mix well and set aside.
- Cook the chicken: Toss the sliced chicken thighs or breasts with the flour or cornstarch in a large skillet. Heat 2 tablespoons of butter over medium heat and add the chicken. Cook it until it becomes crispy and golden, about 5 minutes. Add the remaining 1 tablespoon butter, 1 tablespoon tamari or soy sauce, and the chopped garlic. Stir and cook for another 1 minute, 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. Cook over medium heat for about 5 minutes until the vegetables soften but still retain some bite.
- Combine and finish: Pour the prepared sauce into the skillet with the vegetables. Add the cooked noodles and crispy chicken back to the skillet. Toss everything together well and cook for another 3 to 5 minutes, allowing the sauce to evenly coat the noodles. Stir in half of the chopped basil and then remove from heat.
- Serve: Dish the noodles onto plates or a large serving platter. Garnish with the remaining basil and a sprinkle of sesame seeds. Serve warm for the best flavor.
Notes
- You can substitute chicken thighs with chicken breasts or even tofu for a vegetarian option.
- Adjust chili flakes according to your preferred spice level.
- Use gluten-free tamari for a gluten-free version.
- For extra nuttiness, toast the sesame seeds before sprinkling on top.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
