Rice Noodle Bowls with Sweet Chili Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 16
- Cholesterol
- 67
- Sodium
- 453
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
8 ounces rice noodles
2 tablespoons canola oil
1 Persian cucumber, thinly sliced
1/2 small red onion, very thinly sliced
1/2 jalapeno, very thinly sliced
1/4 cup plus 1 tablespoon rice vinegar
1/4 cup sweet chili sauce, such as Mae Ploy
2 tablespoons soy sauce
1 teaspoon cornstarch
1 1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
Sweet or Thai basil leaves, for serving
Directions
- Bring a medium saucepan of water to a boil, then add a small handful of salt. Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon of the canola oil and toss to coat.
- While the noodles cook, in a medium bowl, mix the cucumber, onion and jalapeno with the 1/4 cup rice vinegar and a generous pinch of salt. Let stand for 10 minutes, stirring occasionally.
- Meanwhile, in a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and the remaining 1 tablespoon of the rice vinegar. In a large cast-iron skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.
- Transfer the noodles to bowls and top with the chicken. Serve with the pickled vegetables and basil leaves.