Thai-Inspired Chicken & Vegetable Stir-Fry with Rice Noodles
15min
20min
1
528
Chef's Note
For authentic Thai flavor, try to find Thai basil instead of regular basil if available. The key to a successful stir-fry is having all ingredients prepped and ready before you start cooking, as the process moves quickly. If you prefer more heat, add a thinly sliced Thai bird's eye chili with the garlic and ginger.
Tags
Ingredients
4 oz boneless, skinless chicken breast
2 oz rice noodles
1 tbsp coconut oil
2 cloves garlic
1 tsp fresh ginger
1/2 medium red bell pepper
1 cup broccoli florets
1/3 cup carrots
1/4 cup snow peas
1 tsp fish sauce
1 tbsp coconut aminos
1 tsp rice vinegar
1 tbsp lime juice
1 tsp honey
1/4 tsp red chili flakes
5 leaves fresh basil leaves
2 stalks green onions
1 tbsp unsalted peanuts, chopped
Instructions
- 1
Slice 4 oz chicken breast into thin strips and place in a bowl. Marinate with 1 tsp fish sauce and 1 tsp rice vinegar for 10 minutes while preparing other ingredients.
- 2
Bring a medium pot of water to boil. Turn off heat, add 2 oz rice noodles and let soak according to package instructions (usually 6-8 minutes). Drain, rinse with cold water, and set aside.
- 3
Mince 2 garlic cloves and grate 1 tsp fresh ginger. Julienne 1/2 red bell pepper, slice 1 cup broccoli into small florets, julienne 1/3 cup carrots, and trim 1/4 cup snow peas.
- 4
In a small bowl, whisk together 1 tbsp coconut aminos, 1 tbsp lime juice, 1 tsp honey, and 1/4 tsp red chili flakes to make the sauce.
- 5
Heat a wok or large skillet over medium-high heat. Add 1 tbsp coconut oil and swirl to coat.
- 6
Add the minced garlic and ginger to the hot oil and stir-fry for 30 seconds until fragrant.
- 7
Add the marinated chicken strips and stir-fry for 3-4 minutes until nearly cooked through.
- 8
Add the broccoli and carrots, stir-frying for 2 minutes.
- 9
Add the bell pepper and snow peas, continuing to stir-fry for another 2 minutes until vegetables are crisp-tender.
- 10
Pour in the prepared sauce and toss to coat all ingredients. Cook for 1 minute to allow flavors to meld.
- 11
Add the soaked rice noodles to the wok and toss everything together for 1-2 minutes until noodles are heated through and coated with sauce.
- 12
Slice 2 green onions and chiffonade 5 basil leaves.
- 13
Transfer the stir-fry to a serving bowl, garnish with sliced green onions, basil, and 1 tbsp chopped peanuts.
- 14
Serve immediately while hot.
Nutrition Information (per serving)
528
33g
59g
18g
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