Thai Spicy Chili Chicken and Noodles

Thai Spicy Chili Chicken and Noodles

Prep Time Prep: PT10M Cook Time Cook: PT15M Total Time Total: PT25M

Yield: 4

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This Spicy Chili Chicken and Noodles stir fry is an addictive homemade alternative to take out! Easy to prepare and packed with flavor, it’s perfect for busy weeknight dinners!

  • 1/3 Cup Honey
  • 3 TBS Low Sodium Soy Sauce
  • 2 TBS Chili Garlic Sauce
  • 2 TBS Rice Vinegar
  • ½ tsp Sesame Oil
  • 10 ounces Cooked Chicken (leftover or Rotisserie, skin removed – shredded or chopped)
  • 8 ounces wide rice noodles (or soba or udon noodles)
  • 2 TBS Peanut Oil (divided)
  • ½ Cup Sugar Snap Peas
  • 1 large Red Bell Pepper (– thinly sliced)
  • 2 large cloves Garlic (– minced)
  • 1 tsp Fresh Ginger (– grated)
  • 3 Scallions (– thinly sliced)
  • 1 Cup Carrots (– shredded)
  • Kosher Salt & Pepper
  1. For the chicken: In a medium sized bowl whisk together the honey, soy sauce, chili garlic sauce, vinegar and sesame oil. Season with a pinch of salt. Add the chicken and mix to coat. Set aside to allow the flavors to develop.
  2. Meanwhile, prepare the noodles: Cook the noodles according to package directions*, minus 1-2 minutes, the noodles should still be chewy as they will continue to cook in the next steps. Drain the noodles and set them aside.
  3. Stir Fry:  In a wok, or large non-stick skillet, heat one tablespoon of peanut oil over medium heat. Add in the snow peas and cook, stirring occasionally, until bright green, about 2 minutes. Season generously with salt. Remove from pan and set aside. Add another tablespoon of peanut oil to the pan and add in the garlic and ginger. Cook, stirring consistently, for 30 seconds. Add in the noodles and red bell pepper toss to thoroughly coat. Fry the noodles in the pan for a minute, tossing.
  4. Add in the chicken and sauce, tossing to coat the noodles and combine. (If noodles become too dry add a splash or two of water as needed). Add in the peas, scallions and carrots, and toss to combine.
  5. To serve:  Serve immediately with sesame seeds, cilantro and squeeze fresh lime over top. Enjoy!

Ingredients

  • 1/3 Cup Honey
  • 3 TBS Low Sodium Soy Sauce
  • 2 TBS Chili Garlic Sauce
  • 2 TBS Rice Vinegar
  • ½ tsp Sesame Oil
  • 10 ounces Cooked Chicken (leftover or Rotisserie, skin removed – shredded or chopped)
  • 8 ounces wide rice noodles (or soba or udon noodles)
  • 2 TBS Peanut Oil (divided)
  • ½ Cup Sugar Snap Peas
  • 1 large Red Bell Pepper (– thinly sliced)
  • 2 large cloves Garlic (– minced)
  • 1 tsp Fresh Ginger (– grated)
  • 3 Scallions (– thinly sliced)
  • 1 Cup Carrots (– shredded)
  • Kosher Salt & Pepper

Instructions

  1. For the chicken: In a medium sized bowl whisk together the honey, soy sauce, chili garlic sauce, vinegar and sesame oil. Season with a pinch of salt. Add the chicken and mix to coat. Set aside to allow the flavors to develop.
  2. Meanwhile, prepare the noodles: Cook the noodles according to package directions*, minus 1-2 minutes, the noodles should still be chewy as they will continue to cook in the next steps. Drain the noodles and set them aside.
  3. Stir Fry:  In a wok, or large non-stick skillet, heat one tablespoon of peanut oil over medium heat. Add in the snow peas and cook, stirring occasionally, until bright green, about 2 minutes. Season generously with salt. Remove from pan and set aside. Add another tablespoon of peanut oil to the pan and add in the garlic and ginger. Cook, stirring consistently, for 30 seconds. Add in the noodles and red bell pepper toss to thoroughly coat. Fry the noodles in the pan for a minute, tossing.
  4. Add in the chicken and sauce, tossing to coat the noodles and combine. (If noodles become too dry add a splash or two of water as needed). Add in the peas, scallions and carrots, and toss to combine.
  5. To serve:  Serve immediately with sesame seeds, cilantro and squeeze fresh lime over top. Enjoy!