How To Make Fiery Chicken And Rice Noodles
Brimming with bright flavors, rice noodles are tossed in a savory and sweet sauce then topped with crunchy veggies and tender chicken for a hearty meal.
Serves:
Ingredients
- 1lbchicken thighs,boneless skinless
- 2tspkosher salt
- 4tspMcCormick® Fiery Spice Blend,divided
- 1tbspcanola oil,or grape seed oil
- ¼cupfish sauce
- ¼cupwarm water
- 3limes,juiced
- 1½tbspbrown sugar
- 1lbrice noodle,cooked according to package instructions
- 1persian cucumber,thinly sliced
- 1bunchfresh cilantro,leaves torn
- 1bunchfresh mint,leaves torn
- ¼red onion,thinly sliced
- ⅓cupunsalted peanuts,roughly chopped
- lime wedge,for serving
Instructions
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On a cutting board, season the chicken thighs on both sides with salt and 2 teaspoons of the Fiery spice blend.
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Heat the oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken thighs and cook for 2 to 3 minutes, until golden brown. Flip and cook on the other side for 2 to 3 minutes more, until the chicken is cooked through.
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Transfer to a cutting board to rest for 10 minutes, then cut into cubes.
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In a large bowl, add the fish sauce, warm water, lime juice, brown sugar, and the remaining Fiery spice blend. Whisk to combine.
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Toss the cooked vermicelli noodles in the sauce until fully coated.
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Divide the noodles between serving bowls and top with the chicken, cucumber, cilantro, mint, red onion, peanuts, and lime wedges.
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Serve and enjoy.
Nutrition
- Calories: 812.21kcal
- Fat: 29.22g
- Saturated Fat: 6.37g
- Trans Fat: 0.11g
- Monounsaturated Fat: 13.30g
- Polyunsaturated Fat: 7.05g
- Carbohydrates: 105.88g
- Fiber: 5.53g
- Sugar: 6.45g
- Protein: 30.64g
- Cholesterol: 111.13mg
- Sodium: 1723.94mg
- Calcium: 96.92mg
- Potassium: 598.22mg
- Iron: 3.79mg
- Vitamin A: 78.02µg
- Vitamin C: 22.06mg
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