Thai Chicken Noodle Bowl

I have a new food addiction...THAI!  The only problem with that is that the nearest Thai restaurant is about an hour and a half away.  Therefore, I have had to get a little creative in my kitchen.  It has been so fun experimenting with new flavors and techniques.  Recently I came up with this dish and took it to my church's young adult home group.  It was a huge hit and I can't wait to share it with you! 

Thai Chicken Noodle Bowl:

*Prep Time:  10 minutes  *Cook Time:  10 minutes  *Difficulty:  Easy  *Servings: 4-6

Here is what you will need:

• 2 Boneless, Skinless Chicken Breasts
• 1/2 c. Low Sodium Soy Sauce
• 1/4 c. Cooking Cherry
• 2 tbsp. Brown Sugar, Packed
• 2 tbsp. Cornstarch
• 1 tbsp. Minced Garlic
• 1 tbsp. Grated Fresh Ginger
• 1 tbsp. Sriracha Sauce
• 2 tbsp. Canola Oil
• 1 Onion, Sliced
• 1/2 Red Bell Pepper, Sliced
• 1/2 Yellow Pepper, Sliced
• 1/2 lb. Asparagus, Blanched
• Rice Noodles
• Cilantro to Finish

Tools you will need:

• Measuring Cups
• Measuring Spoons
• Chef's Knife
• Sauce Pan
• Bowls

Let's Get Started!

The beauty of this dish is that you can put any vegetables in it you like!  Depending on what you use, there may be a little prep work.  For example, I chose to use asparagus in my dish.  In order for it to be the delicious al dente we love you will need to blanch it. 

First fill your pot with water and bring to a boil.

While you are waiting for the water to come to a boil, you will want to prep your asparagus. 

For details on how to do that, click here.

When your water is boiling add the asparagus and let it cook for TWO minutes.

After two minutes you will want to do what is called shocking. 

That is where you immediately put your cooked veg into a bowl of ice water.

This stops the cooking and sets that beautiful, vibrant color.

Now you will want to thinly slice your chicken & make your sauce.

For the sauce you will need to pour the soy sauce into a measuring cup and add the

brown sugar...

Sherry...

Sriracha...

ginger...

garlic...

and cornstarch.

Then, whisk everything together. 

You will want to place the sliced chicken into a bowl, and pour half of your sauce over it for a quick marinade. 

Oh!  Before I forget, after you have taken the asparagus out of the boiling water, don't throw it out.  Bring it to a boil again and add your rice noodles.  Let simmer while you cook the rest of your dish.

You will want a nice heavy skillet for cooking your stir fry.

I recommend a cast iron skillet, but any nice, heavy one will do. 

Allow the skillet to get smoking hot.  If you look, you will see the smoke! 

Add your canola oil. 

While your skillet is heating up, it is a perfect time to prep your vegetables. 

First, you will sauté your onions.

When they are soft, you will add your peppers and asparagus. 

You will not want to over cook these.  Two or three minutes will do.

When your vegetables are just soft, you will want to remove them from the pan.

Now it is time to cook your chicken.

Add the chicken to your pan, marinade and all.

Cook the chicken through for 2-3 minutes. 

Remember, you sliced the chicken thinly so it will not need a lot of cooking time.

When your chicken is cooked through, return your vegetables to the pan.

Things will really start coming together quickly now.

Add the remainder of your sauce and allow it to thicken in your pan.

By this time your noodles will be finished and you can add those to the pan as well.

If you don't have rice noodles, don't worry.  Your favorite pasta will work, or hey, simply serve the chicken and vegetables over rice.  There are no rules here!

And there it is, your delicious Thai Chicken Noodle Bowl.

It is rich and luscious.  The chicken is moist, the vegetables al dente, and the noodles perfectly cooked.  I wish you could smell this! Since this is served in a bowl, it makes a great movie night dinner for the family! Grab some chop sticks, plate it up, and enjoy! I hope you love this great Thai dish and it would be great to see your photos on my Facebook and Instagram pages!  Oh, and as always...

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~

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Thai Chicken Noodle Bowl:

Printable Recipe

Ingredients:

2 Boneless, Skinless Chicken Breasts

1/2 c. Low Sodium Soy Sauce

1/4 c. Cooking Cherry

2 tbsp. Brown Sugar, Packed

2 tbsp. Cornstarch

1 tbsp. Minced Garlic

1 tbsp. Grated Fresh Ginger

1 tbsp. Sriracha Sauce

2 tbsp. Canola Oil

1 Onion, Sliced

1/2 Red Bell Pepper, Sliced

1/2 Yellow Pepper, Sliced

1/2 lb. Asparagus, Blanched

Rice Noodles

Cilantro to Finish

Tools:

Measuring Cups

Measuring Spoons

Chef's Knife

Sauce Pan

Bowls

Directions:

1. Bring a pan full of water to a boil.
2. Prep and blanch the asparagus.
3. Add 1/2 the bag of rice noodles to the boiling water. Lower to a simmer.
4. Thinly slice chicken.
5. Make marinade/sauce.
6. Put chicken in a bowl and pour half of the sauce over it.
7. Heat a heavy skillet to smoking hot.
8. Prep the remaining vegetables.
9. Add oil and onions to pan.
10. When onions are soft, add the rest of the vegetables.
11. Cook 2 to 3 minutes until al dente.
12. Remove from pan.
13. Add chicken to hot skillet and cook through.  3 to 4 minutes.
14. Add vegetables.
15. Add sauce and let thicken.
16. Add noodles.
17. Finish with cilantro.
18. Serve and enjoy!