Sriracha Chicken Noodle Bowls
A Thai flavored one-dish meal to serve individually or in one big pot.
Servings: 6 servings
Calories: 538kcal
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 Asian 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 for garnish
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 - see note.*
- Mix 2 tablespoons of sriracha with the honey in a small bowl and coat the chicken pieces evenly.
- Bake chicken for 25-30 minutes. Optional: in last 5 minutes, drain any accumulated juices and broil to brown.
- Meanwhile, cook rice noodles according to package directions (usually boil for about 5 minutes until just done), drain and set aside.
- 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 Tb. sriracha, and all the vegetables you've prepared. 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 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. Cuts the cooking 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.
***To serve in one large pot, add the noodles to the pot with the broth and vegetables and stir in the sliced chicken pieces. Ladle into bowls.
Nutrition
Calories: 538kcal | Carbohydrates: 53g | Protein: 28g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 116mg | Sodium: 1463mg | Potassium: 987mg | Fiber: 5g | Sugar: 11g | Vitamin A: 9703IU | Vitamin C: 55mg | Calcium: 120mg | Iron: 3mg