Description
This delicious stir-fried dish combines tender chicken, fresh vegetables, and rice noodles in a flavorful sauce.
Ingredients
Scale
- 250 grams medium wide rice noodles, dried
- 250 grams chicken thighs or chicken breast
- 1 teaspoon soy sauce
- 3 tablespoons vegetable or canola oil, divided
- 1 tablespoon minced garlic
- ½ onion, sliced
- 2–3 Thai red chili peppers
- 4–5 baby bok choy
- 1 cup holy basil
Instructions
- Prepare the noodles according to package instructions; drain and set aside.
- In a wok, heat 1 tablespoon of oil over medium-high heat. Add chicken and cook until browned. Remove and set aside.
- In the same wok, add remaining oil, garlic, and onion; stir-fry until fragrant.
- Add chili peppers and baby bok choy; stir-fry until bok choy is tender.
- Return chicken to the wok with noodles. Add stir fry sauce ingredients and mix well.
- Toss in holy basil and stir until just wilted.
Notes
- For extra flavor, marinate the chicken in soy sauce before cooking.
- Adjust the number of chili peppers according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg