Description
Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce.
Ingredients
- 2 tablespoons cornstarch
- 1 ½ tablespoons water
- 6 cups chicken broth
- 2 ½ tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste
- 2 teaspoons vegetable oil
- 2 teaspoons minced fresh ginger root
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 (16 ounce) package thick rice noodles
- 1 cup sliced zucchini
- 1 cup sliced red bell pepper
- 2 cooked chicken breasts, cut into 1-inch cubes
- ¼ cup crushed peanuts (Optional)
- ¼ cup chopped fresh cilantro (Optional)
Instructions
- Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture
- soy sauce
- fish sauce
- rice vinegar
- chile-garlic sauce
- vegetable oil
- ginger
- garlic
- and coriander into broth. Cover and bring to a boil.
- Place rice noodles in the boiling sauce
- reduce heat to medium
- and simmer until noodles are tender
- 5 to 10 minutes. Stir zucchini
- red bell pepper
- and chicken into sauce. Bring back to a boil
- cover
- and simmer until vegetables are just become tender
- about 5 more minutes.
- Remove from heat and let stand
- covered
- for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 4