Thai Chicken Street Noodles

Name: Thai Chicken Street Noodles
Total time: 45 min
Yield: 4 appropriately, 2 obnoxiously
Ingredients: 1 pound boneless; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 garlic; 1/4 cup olive oil; 1/3 cup sweet chili sauce; 2 tablespoons brown sugar; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 bok choy; 8 ounces brown rice noodles; 1/4 cup coconut milk; 3 tablespoons sweet chili sauce; 2 tablespoons rice vinegar; 2 tablespoons brown sugar; 4 garlic; 8 green onion; 1/3 cup cilantro; 1/3 cup peanuts; 2 tablespoons Thai basil; 3 tablespoons sesame oil; lime

User Reviews

5

18 reviews

Excellent

Total Time
45 mins
Servings
4 appropriately, 2 obnoxiously
Course
Main Course
Cuisine
American

Thai Chicken Street Noodles

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

chicken

1 pound boneless, skinless chicken breasts (thighs work too!)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 garlic minced, cloves
1/4 cup olive oil
1/3 cup sweet chili sauce
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar

noodles

1 bok choy greens sliced off, bunch
8 ounces brown rice noodles
1/4 cup coconut milk light or full-fat, canned
3 tablespoons sweet chili sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
4 garlic minced, cloves
8 green onion sliced into thirds
1/3 cup cilantro plus more for topping, freshly torn
1/3 cup peanuts plus more for topping, chopped
2 tablespoons Thai basil chopped
3 tablespoons sesame oil toasted
lime wedges for serving

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Instructions

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The night before or an hour or two before making, marinate the chicken. Use a meat tenderizer to pound it out a bit and make the breasts slightly thinner. Season it with the salt and pepper, then whisk the remaining ingredients together. Pour them over the chicken and refrigerate until ready to use.
If you’d like the bok choy greens to stay bright green, you can blanch them. This isn’t mandatory for the recipe to taste good, but it does make it prettier: bring a pot of salted water to a boil and add the greens. Cook for 1 to 2 minutes until they are bright green, then remove the greens with tongs and drop them into a boil of ice water.
Cook the rice noodles according to their directions – usually about 5 minutes in boiling water. If the noodles finished before you’re ready to use them, keep them in cold water.
Heat a large skillet or wok over medium-high heat and add the chicken – do not add the excess marinade. Cook until deeply golden on both sides and cooked through, about 5 to 6 minutes per side. Remove the chicken and set it aside until ready to use. Using the same skillet, keep the heat low. Add in the coconut milk, chili sauce, vinegar, sugar and garlic, whisking to combine. Increase the heat to medium-low and cook until it thickens slightly, stirring, about 5 minutes. Add in the noodles, boy choy, green onions, cilantro and basil, tossing well with tongs to coat. Toss and toss over again! Slice or shred the chicken and add it in along with the peanuts. Drizzle with the toasted sesame oil. Toss again. Serve immediately with extra cilantro, peanuts and a lime wedge.