Sweet Chili-Glazed Chicken Rice Noodle Bowls
When the temperature climbs, dinner needs to be easy, fresh and preferably served cold. These rice noodle bowls tick all three boxes. Sweet chilli-glazed chicken is paired with crisp cucumber, carrots, radishes, edamame, and purple cabbage, then finished with fresh mint and a squeeze of lime. Make the chicken and prep the vegetables the night before; come dinnertime, most of the work is already done.
And don’t feel tied to my choice of vegetables. This is a recipe that happily changes with the season. Use what’s fresh and local, or whatever happens to be waiting in your vegetable drawer.
WHAT YOU’LL NEED
For the Glazed Chicken
4 boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup sweet chili sauce (I used Blue Dragon)
1 tablespoon soy sauce
1 teaspoon fish sauce
1 clove garlic, minced
1 tablespoon vegetable oil
sea salt and freshly ground black pepper
For the Noodles and Vegetables
6 oz rice noodles
1 small cucumber, cut into matchsticks
2 medium carrots, peeled and cut into matchsticks
1 bell pepper, cut into thin strips
2 radishes, thinly sliced
1/2 cup cooked edamame
1/4 head purple cabbage, shredded
2 tablespoons rice vinegar
1 teaspoon honey
handful of fresh mint, roughly chopped
lime wedges
How to Make It
Cook the chicken. Season the chicken with sea salt and freshly ground black pepper. In a small bowl, combine the sweet chili sauce, soy sauce, fish sauce and garlic.
Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook for 8 to 10 minutes, until golden and cooked through. Pour in the sweet chili mixture and stir to coat the chicken. Cover and cook for another 3 to 4 minutes. Remove from the heat and allow to cool.
Prepare the noodles. Cook the rice noodles according to the packet instructions. Drain and rinse under cold water, then divide among four bowls.
Dress the vegetables. Combine the cucumber, carrots, radishes and cabbage. Stir together the rice vinegar and honey, pour over the vegetables and toss to combine.
Build the bowls. Divide the vegetables among the bowls and top with the glazed chicken and any sauce remaining in the pan. Scatter with fresh mint and finish with a squeeze of lime.
The Culinary Chase’s Note: Rather than tossing the vegetables together, I arranged them separately over the noodles. I love seeing all those colours in the bowl. A final drizzle of sweet chili sauce just before serving brings everything together. Enjoy!
Sweet Chili-Glazed Chicken Rice Noodle Bowls
Sweet Chili-Glazed Chicken Rice Noodle Bowls
Ingredients
Equipment
Method
- Cook the chicken. Season the chicken with sea salt and freshly ground black pepper. In a small bowl, combine the sweet chili sauce, soy sauce, fish sauce and garlic.
- Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook for 8 to 10 minutes, until golden and cooked through. Pour in the sweet chili mixture and stir to coat the chicken. Cover and cook for another 3 to 4 minutes. Remove from the heat and allow to cool.
- Prepare the noodles. Cook the rice noodles according to the packet instructions. Drain and rinse under cold water, then divide among four bowls.
- Dress the vegetables. Combine the cucumber, carrots, radishes, edamame, bell pepper strips, and cabbage. Stir together the rice vinegar and honey, pour over the vegetables and toss to combine.
- Build the bowls. Divide the vegetables among the bowls and top with the glazed chicken and any sauce remaining in the pan. Scatter with fresh mint and finish with a squeeze of lime.