Best Rice Noodle Bowls With Sweet Chili Chicken Recipes
RICE NOODLE BOWLS WITH SWEET CHILI CHICKEN
One of my favorite Vietnamese dishes is bun thịt nuong, which consists of cold or room temperature rice vermicelli topped with grilled pork and pickled and fresh vegetables. When I can't get to my favorite Vietnamese restaurant, I make this easy and tasty riff at home. It's layered with incredible flavor, which comes from sweet and tangy stir-fried chicken, aromatic basil and the best-ever quick pickles. Don't have the rice noodles? Swap in your favorite grain, pasta or spiralized vegetable.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil, then add a small handful of salt. Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon of the canola oil and toss to coat.
- While the noodles cook, in a medium bowl, mix the cucumber, onion and jalapeno with the 1/4 cup rice vinegar and a generous pinch of salt. Let stand for 10 minutes, stirring occasionally.
- Meanwhile, in a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and the remaining 1 tablespoon of the rice vinegar. In a large cast-iron skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.
- Transfer the noodles to bowls and top with the chicken. Serve with the pickled vegetables and basil leaves.
SWEET CHILI CHICKEN MEAL PREP BOWLS
These Sweet Chili Chicken Meal Prep Bowls are a delicious make-ahead lunch idea. Serve with jasmine rice and your choice of toppings!
Provided by Taylor Stinson
Categories Main Course
Time 40m
Number Of Ingredients 21
Steps:
- In a large bowl, mix chicken together with egg and cornstarch. Heat 1 tbsp olive oil in a large skillet over med-high heat. Add chicken and season with salt, then saute for 6-7 min until browned. Add sweet chili sauce and sriracha and cook another 3-4 min until chicken is fully cooked.
- Meanwhile, cook jasmine rice according to package directions on the stove or in a rice cooker.
- Remove chicken from pan and move to a bowl, setting aside. Do not wipe skillet clean, instead adding 1 tbsp olive oil and sauteeing carrots, red pepper and red cabbage together with soy sauce for 2-3 minutes until softened.
- Divide rice among four glass meal prep bowls and top with veggie mixture. Add chicken and your choice of optional add-on toppings. Garnish with lime wedge (optional) and serve! Keeps in fridge up to 5 days.
Nutrition Facts : Calories 430 kcal, Carbohydrate 70 g, Protein 25 g, Fat 6 g, SaturatedFat 1 g, TransFat 0.01 g, Cholesterol 69 mg, Sodium 656 mg, Fiber 4 g, Sugar 25 g, UnsaturatedFat 4 g, ServingSize 1 serving
SWEET-AND-SOUR CHICKEN-NOODLE BOWL
In this refreshing noodle bowl dinner, crunchy mix-ins like carrots, cabbage, and cucumbers are tossed with a sweet and tangy mixture of lime juice, sweet chili sauce, and ginger. Thin rice noodles and leftover sliced roast chicken, or meat from a rotisserie chicken, make this a filling meal that's perfect for a warm evening on the patio or packed up for a picnic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Whisk together lime zest and juice, chili sauce, ginger, cilantro, and 1/2 teaspoon salt. Whisk in oil. Toss cabbage, carrots, and cucumbers with 1/4 cup dressing; let stand at least 10 minutes.
- Meanwhile, cook noodles in boiling water until al dente (about 4 minutes); drain. Rinse under cold water, then drain again. Toss with 1/4 cup dressing. Serve noodles topped with cabbage salad and chicken. Drizzle with more dressing. Sprinkle with peanuts, chiles, and cilantro leaves.
SWEET CHILI CHICKEN WITH RICE
This is a super simple meal that has wonderful flavour and can either be made for a main meal or as a light meal depending on the amount of rice cooked. As we are trying not to eat too many carbs at the moment and this was for a main meal I served ours with less rice and some sauced bok choy which paired really well. As you can only buy lemon grass in such large quantities here I have found a brand that is already made into a paste. I used to always use fresh but ended up throwing half of it away before I could use it, so I asked at my local Asian grocery store once what she had and she told me about the paste. It tastes just as good but to me it is more concentrated than fresh so I used 1 Teaspoon in this recipe, I would use 1 Tablespoon if using fresh.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prep Time does not include marinade time.
- Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
- Drain chicken and reserve marinade.
- Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
- Boil, steam or microwave rice until tender, drain, stir in extra coriander.
- Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
- To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.
Nutrition Facts : Calories 401.8, Fat 13.8, SaturatedFat 4, Cholesterol 93, Sodium 384.5, Carbohydrate 33.5, Fiber 0.7, Sugar 0.3, Protein 33.4
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