Ingredients for Thai Chicken And Noodles
- 8 ounces dried rice noodles
- 2 tablespoons sweet chili sauce
- 1 pound boneless, skinless chicken breasts
- 1 cup chicken stock
- 1 red bell pepper
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 1/4 cup chopped fresh coriander
- 1 tablespoon olive oil
- 1 lime, cut into wedges (optional)
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How to Make Thai Chicken And Noodles
- Heat 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Add 2 tablespoons sweet chili sauce and stir to coat the pan.
- Add 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces) and cook for 3-4 minutes, stirring occasionally, until cooked through.
- Pour in 1 cup chicken stock, 1 red bell pepper (sliced), and 8 ounces dried rice noodles (cooked according to package directions).
- Reduce heat to low and toss gently for 8-10 minutes, or until noodles are tender and sauce has thickened slightly.
- Stir in 1 tablespoon brown sugar, 2 tablespoons fish sauce, and 1/4 cup chopped fresh coriander (cilantro). Heat through and serve immediately.
- Garnish with extra coriander and a lime wedge (optional).
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
22g
Fat
5g
Carbs
28g
