Description
A delicious and spicy stir-fried dish featuring chicken and rice noodles.
Ingredients
Scale
- 7 to 8 ounces wide rice noodles (not the whole package, see note 1)
- 3 to 4 tablespoons oyster sauce (see note 2)
- 2 teaspoons light brown sugar (packed)
- 3 tablespoons soy sauce (regular, not lite, divided)
- 2 tablespoons hot water
- 2 tablespoons vegetable oil (or toasted sesame oil)
- 1 tablespoon roasted garlic paste
- 1 up to 3 teaspoons chili garlic sauce (more if you like it hot!)
- 1/2 large yellow onion (very thinly sliced)
- 1 red pepper (very thinly sliced)
- 1/2 pound (8 ounces) chicken thighs (cut into 1-inch pieces)
- 3 green onions (thinly sliced)
- 1 bundle Thai basil (or use regular basil if you can’t find Thai)
Instructions
- Prepare rice noodles according to package directions, either soaking or boiling depending on the brand. For dried noodles, I usually cook them a little longer than the package suggests. Taste a noodle before draining to make sure it’s tender.
- In a liquid measuring cup, whisk together the oyster sauce, brown sugar, 2 tablespoons soy sauce, and hot water. Set aside.
- Add sesame or vegetable oil to a large nonstick skillet or wok. Heat over high until the oil is shimmering.
- Add the roasted garlic paste and chili garlic sauce. Stir constantly for 30 to 60 seconds, until very fragrant. Reduce heat slightly if needed so the garlic does not burn.
- Add the sliced onion and red pepper. Stir fry for 1 minute, stirring constantly. Push the vegetables to the edges of the pan and add the chicken in the center in one even layer. Let it sear for about 30 seconds, then pour in the remaining 1 tablespoon soy sauce. Cook, stirring occasionally, for 2-4 minutes or until the chicken is cooked through.
- Add the cooked and drained noodles, prepared sauce, and green onions. Increase the heat to high and toss to coat. Let the noodles sit undisturbed for 10 to 20 seconds, then toss again. Repeat until the sauce reduces and coats the noodles, about 1-3 minutes total. Cook until the noodles are deeply colored with lightly blistered, slightly charred edges. If needed, add a little more (1 tablespoon at a time) soy sauce or oyster sauce until the flavors really sing.
- Remove from heat. Immediately add the basil (pull leaves from stems) and toss until just wilted, about 20 seconds. Serve right away.
Notes
- Note 1: Adjust the quantity of noodles based on serving size.
- Note 2: Adjust the amount of oyster sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg