Chicken Drunken Noodles
Chicken Drunken Noodles is a flavorful, Thai-inspired dish featuring tender chicken, crisp vegetables, and chewy rice noodles tossed in a savory, slightly spicy sauce. Brightened with fresh basil, lime, and a hint of sweetness, it's a quick, satisfying meal packed with bold flavors and vibrant textures.
Ingredients
For the Sauce:
- 2/3 cup low-sodium soy sauce
- 4 tbsp oyster sauce
- 4 tsp fish sauce
- 4 tsp honey
- 4 tbsp water
- 1 tsp red chili crisp or chili paste
Chicken and Noodles:
- 8 oz wide rice noodles or linguine cooked until al dente
- 2 lb chicken breast trimmed and sliced thin
- 1 onion julienned
- 2 carrots julienned
- 1 red bell pepper julienned
- 1 head broccoli florets only
- 1 tbsp minced garlic
- Salt pepper, garlic powder, and onion powder, to taste
- Avocado oil
Garnish:
- Lime wedges
- Fresh basil
- Green onions
Instructions
- Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together all the sauce ingredients until smooth. Set aside.
- Heat a large pan over medium-high heat with some avocado oil. Add the chicken, season with 1/2 tsp each of salt and pepper, and 1 tsp each of garlic powder and onion powder. Cook until fully done and caramelized. Remove from the pan and set aside.
- Add a bit more avocado oil to the pan and cook the onion, carrots, red bell pepper, and broccoli for about 5 minutes, until they are halfway tender but still have some crunch. Season with 1 tsp each of black pepper, garlic powder, and onion powder.
- Add the minced garlic to the pan and cook for 1 additional minute, stirring frequently.
- Return the cooked chicken and noodles to the pan. Lower the heat to medium-low, pour in the sauce, and toss everything together to coat evenly.
- Let the sauce simmer gently until it thickens slightly.
- Garnish with fresh basil and green onions, and serve with lime wedges on the side.
- Enjoy your flavorful Chicken Drunken Noodles!