Description
Sizzling Garlic Chicken Drunken Noodles dance with bold Thai-inspired flavors in a quick 20-minute culinary adventure. Spicy, savory ribbons of noodles and tender chicken promise a restaurant-quality meal you can effortlessly create at home.
Ingredients
Scale
Protein:
- 1 pound boneless skinless chicken thighs or breasts (sliced)
- 2 tablespoons flour or cornstarch
Noodles and Sauces:
- 8 ounces (226 grams) wide rice noodles
- 1/3 cup (80 milliliters) plus 1 tablespoon tamari/soy sauce
- 1/4 cup (60 milliliters) sweet Thai chili sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
Vegetables and Aromatics:
- 4 cloves garlic (chopped)
- 1 shallot (sliced)
- 2 bell peppers (thinly sliced)
- 4 scallions (chopped)
- 1 cup Thai or regular basil (chopped)
- 1 tablespoon sushi ginger (chopped)
- Chili flakes
- 3 tablespoons salted butter
- Sesame seeds (for serving)
Instructions
- Prepare rice noodles according to package instructions, then thoroughly drain and set aside.
- Create a vibrant sauce by whisking together tamari, Thai chili sauce, rice vinegar, sesame oil, minced ginger, and chili flakes. Dilute with water to achieve desired consistency.
- Coat chicken pieces in flour, ensuring even coverage. Heat skillet over medium temperature and melt butter. Sauté chicken until golden and crisp, approximately 5 minutes.
- Add additional butter and tamari, then introduce minced garlic. Cook for one minute until fragrant, then transfer crispy chicken to a separate plate.
- In the same skillet, sauté shallots, bell peppers, and green onions for 5 minutes until slightly softened.
- Pour prepared sauce into the skillet, then immediately add drained noodles and reserved chicken. Gently toss ingredients to ensure even coating.
- Continue cooking for 3-4 minutes, allowing sauce to thicken and completely envelop noodles and vegetables.
- Incorporate fresh basil leaves, stirring briefly to release aromatic herbs.
- Transfer to serving plates, garnishing with remaining basil and a sprinkle of sesame seeds. Serve immediately while hot and flavorful.
Notes
- Swap tamari for gluten-free soy sauce to accommodate gluten-sensitive diners.
- Use cornstarch instead of flour for a crispier chicken coating that’s also gluten-free.
- For a lighter version, replace butter with olive oil and reduce the amount by half.
- Customize heat levels by adjusting chili flakes or using different types of fresh chili peppers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg