Ginger-Lime Chicken with Rice Noodles

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons fresh lime juice

4 teaspoons fish sauce

4 teaspoons soy sauce

4 teaspoons sugar

1 teaspoon grated fresh ginger

4 skinless, boneless chicken breasts (about 6 ounces each)

4 cloves garlic (1 grated, 3 chopped)

Kosher salt and freshly ground pepper

1/4 cup vegetable oil

6 ounces dried rice vermicelli

1/2 pound snow peas, strings removed

1 cup fresh cilantro, torn


  1. Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
  2. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
  3. Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
  4. Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
  5. Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.