Name: Easy Crispy Garlic Chicken Noodles — Quick Dinner Delight
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
Ingredients: 8 oz (225 g) wide rice noodles; 1 lb (450 g) chicken thighs or breasts, thinly sliced; 2 tbsp (14 g) flour or cornstarch; 3 tbsp (42 g) salted butter; 4 cloves garlic (12 g), chopped; 1/2 tsp salt (3 g); 1/4 tsp black pepper (1 g); 1/3 cup (80 ml) tamari or soy sauce; 1 tbsp (15 ml) additional tamari/soy sauce; 1/4 cup (60 ml) sweet Thai chili sauce; 2 tbsp (30 ml) toasted sesame oil; 2 tbsp (30 ml) rice vinegar; 1–2 tbsp (15–30 ml) water, to thin sauce; 1 tbsp (10 g) chopped ginger (optional); 1/4–1/2 tsp chili flakes (optional); 2 bell peppers (200 g), thinly sliced; 4 scallions (30 g), chopped; 1 cup (25 g) Thai basil or sweet basil, roughly chopped; 1 tbsp sesame seeds (optional)

Description

This Easy Crispy Garlic Chicken Noodles recipe brings together crispy pan-seared chicken, tender rice noodles, fragrant garlic, and a sweet-savory chili soy sauce for a fast, bold, takeout-style meal in under 30 minutes.

Ingredients

8 oz (225 g) wide rice noodles
1 lb (450 g) chicken thighs or breasts, thinly sliced
2 tbsp (14 g) flour or cornstarch
3 tbsp (42 g) salted butter
4 cloves garlic (12 g), chopped
1/2 tsp salt (3 g)
1/4 tsp black pepper (1 g)
1/3 cup (80 ml) tamari or soy sauce
1 tbsp (15 ml) additional tamari/soy sauce
1/4 cup (60 ml) sweet Thai chili sauce
2 tbsp (30 ml) toasted sesame oil
2 tbsp (30 ml) rice vinegar
1–2 tbsp (15–30 ml) water, to thin sauce
1 tbsp (10 g) chopped ginger (optional)
1/4–1/2 tsp chili flakes (optional)
2 bell peppers (200 g), thinly sliced
4 scallions (30 g), chopped
1 cup (25 g) Thai basil or sweet basil, roughly chopped
1 tbsp sesame seeds (optional)

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Instructions

Bring a pot of water to a boil. Cook 8 oz (225 g) rice noodles according to package directions. Drain, rinse briefly, and set aside.
Toss 1 lb (450 g) sliced chicken with 2 tbsp (14 g) flour or cornstarch, 1/2 tsp salt, and 1/4 tsp pepper.
In a large skillet over medium-high heat, melt 3 tbsp (42 g) butter. Add chicken in a single layer and cook 3–4 minutes per side until golden and crispy. Stir in 4 cloves garlic and cook 30 seconds more. Remove chicken and set aside.
In the same skillet, add a splash of butter or oil if needed. Add 2 sliced bell peppers and sauté 3–4 minutes until softened. Stir in scallions and cook 1 minute more.
Whisk together 1/3 cup soy/tamari, 1 tbsp extra soy/tamari, 1/4 cup sweet Thai chili sauce, 2 tbsp sesame oil, 2 tbsp rice vinegar, 1–2 tbsp water, and optional ginger and chili flakes. Pour into skillet and bring to a gentle simmer.
Add cooked rice noodles and crispy chicken to the skillet. Toss until noodles are glossy and coated in sauce. Fold in 1 cup fresh basil.
Garnish with sesame seeds and extra basil. Serve hot.

Notes

Pat chicken dry before coating to ensure crisping. Use tamari for a gluten-free option. Add vegetables like broccoli or snap peas for more texture. Taste the sauce and adjust vinegar, chili, or sweetness before tossing with noodles.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired