Sweet Chili Chicken Noodles
Glossy rice noodles tossed with deeply seared chicken, fresh vegetables, and a sweet–sour chili sauce that clings to every bite.
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Servings: 2 servings
Ingredients
Chicken & Vegetables
- 1 lb Boneless chicken thighs chopped into bite-size pieces
- Salt kosher salt
- Black pepper freshly ground
- Neutral Oil
- 1 tbsp Fresh ginger finely grated
- 3 cloves Garlic minced
- 1 cup Green beans julienned
- 1/2 cup Carrots shredded, for color
- 3–4 Green onions thinly sliced, whites and greens separated
- Cilantro fresh, chopped
Noodles
- 8 oz Rice Noodles dried, pad thai–style width
- 1 1/2 cups Chicken stock plus more if needed
Sweet–Sour Chili Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1 1/2 tbsp Brown sugar
- Lime juice juice of 1 lime
- 1–2 tsp Sambal or sriracha
- Black pepper to taste
Instructions
Sear the Chicken and Build Flavor
- Heat a large skillet over medium-high heat and add a thin layer of oil.
- Season the chicken directly in the pan with salt and black pepper, then spread it into an even layer.
- Let the chicken cook undisturbed for 3–4 minutes so it develops deep browning and fond.
- Flip and cook another 1–2 minutes until mostly cooked through.
Add Vegetables and Noodles
- Add the green beans, shredded carrots, and green onion whites, tossing briefly to coat in the chicken fat.
- Add the ginger, garlic, and fish sauce and stir for 15–20 seconds until fragrant.
- Add the rice noodles and pour in about three-quarters of the chicken stock, pressing the noodles down so they soften evenly.
Simmer and Adjust Liquid
- Let the noodles simmer for 3–4 minutes, stirring occasionally and scraping the pan to release browned bits.
- If the noodles are not fully tender, add a splash more stock as needed, avoiding a soupy consistency.
- The exact amount of liquid can vary depending on pan size, heat level, and noodle brand.
Sauce and Glaze
- Add soy sauce, brown sugar, lime juice, sambal or sriracha, and black pepper.
- Toss everything together until the noodles are fully cooked, glossy, and coated in sauce.
- Let the noodles simmer another 30–60 seconds so the sauce tightens slightly.
Finish Fresh
- Turn off the heat and fold in the green onion greens and cilantro.
- Adding cilantro at the end keeps it bright green and fresh.
Notes
- Do not cook the noodles separately—cooking them directly in the pan allows them to absorb stock and sauce. Start with less liquid and add more as needed.
- Add cilantro only at the end to preserve color and flavor.
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