Sriracha Chicken Noodle Bowls

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A healthy, easy Thai flavored one-dish meal to serve individually or in one big pot perfect for weeknight dinners.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Dish

Cuisine: Thai

Servings: servings

Calories: 538kcal

Author: Jami Boys

Ingredients

1 ½ pounds boneless chicken thighs or breasts*
4 tablespoons sriracha sauce divided
1 tablespoon honey
1/2 pound rice noodles
1 tablespoon peanut or coconut oil
1 onion, halved and sliced into slivers
3 cloves garlic, minced
4 cups chicken stock
1/4 cups soy sauce (or liquid amino if avoiding soy)
1 tablespoon fish sauce
3 carrots, peeled & julienned (or thinly sliced)
10 ounces spinach (if frozen, thaw first)
1/2 small head cabbage, shredded
other vegetables as desired - see note**
Salt to taste (especially if using homemade, unsalted stock)
1 lime, cut in wedges for serving
cilantro, parsley, or chives, chopped (optional)

Instructions

Heat oven to 375 degrees. Line a baking sheet with parchment, foil, or silicone and set the chicken pieces on the pan (you can bake from frozen, if needed, simply add 10-15 minutes to the baking time) OR use precooked chicken to save time - see note.*
Mix 2 tablespoons of sriracha with the honey in a small bowl and brush on the chicken, coating the pieces evenly.
Bake chicken for 25-30 minutes. Optional: in last 5 minutes, drain any accumulated juices and broil the tops to brown.
Meanwhile, cook rice noodles according to package directions (usually boil for about 5 minutes until just done), drain and set aside.
In a large, deep sided fry pan or stockpot, heat oil over medium-high heat; add onion and garlic and stir-fry for a minute or two.
Add chicken stock, soy sauce, fish sauce, remaining 2 tablespoons of sriracha, and all the vegetables you've prepared to the pot. Cover, bring to a boil, then reduce heat to medium and cook until vegetables are tender to taste, about 5-7 minutes.
When chicken is done, remove to a cutting board and cut each piece into slices.
Rinse noodles, if needed, with warm water to separate and then divide between 4 bowls. Ladle equal amounts of broth and vegetables over noodles and top with sliced chicken (see note for alternative serving suggestion***).
Serve with lime wedges and garnish with choice of chopped herbs.

Notes

*Precooked rotisserie chicken can also be used: cut off the breasts in two large pieces, coat with sriracha & honey sauce and broil for about 5 minutes to brown. This will cut the total recipe time down to about 25 minutes.

**Use different vegetables (and increase the amount) as desired like: slivered sweet peppers, chopped swiss chard or kale, bok choy, snap or snow peas, green beans, asparagus, etc.

***You can also serve from one large pot: add the noodles to the big pot with the broth and vegetables and stir in the sliced chicken pieces. Ladle into bowls.

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