Fiery Chicken and Rice Noodles Recipe

Fiery Chicken and Rice Noodles Recipe

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.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes

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
  • tbspbrown sugar
  • 1lbrice noodle,cooked according to package instructions
  • 1persian cucumber,thinly sliced
  • 1bunchfresh cilantro,leaves torn
  • 1bunchfresh mint,leaves torn
  • ¼red onion,thinly sliced
  • cupunsalted peanuts,roughly chopped
  • lime wedge,for serving

Instructions

  1. On a cutting board, season the chicken thighs on both sides with salt and 2 teaspoons of the Fiery spice blend.

  2. 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.

  3. Transfer to a cutting board to rest for 10 minutes, then cut into cubes.

  4. In a large bowl, add the fish sauce, warm water, lime juice, brown sugar, and the remaining Fiery spice blend. Whisk to combine.

  5. Toss the cooked vermicelli noodles in the sauce until fully coated.

  6. Divide the noodles between serving bowls and top with the chicken, cucumber, cilantro, mint, red onion, peanuts, and lime wedges.

  7. 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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