Garlic Chicken and Rice Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons fish sauce2 tablespoons soy sauce4 teaspoons sugar2 teaspoons crushed red pepper1/2 pound thin Asian rice noodles or vermicelli pasta3 tablespoons vegetable oil1/2 cup thinly sliced onion, plus 1 cup finely chopped onion8 cloves garlic, finely chopped (about 3 tablespoons)1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
In a small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar; set aside.
In a large pot of boiling, salted water, cook the rice noodles until al dente. Drain and set aside.
While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture to a bowl and set aside.
Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes. Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SOUTHERNGYRL82.
In a large pot of boiling, salted water, cook the rice noodles until al dente. Drain and set aside.
While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture to a bowl and set aside.
Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes. Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SOUTHERNGYRL82.
Nutritional Info Amount Per Serving
- Calories: 255.9
- Total Fat: 2.7 g
- Cholesterol: 54.8 mg
- Sodium: 1,215.6 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 2.5 g
- Protein: 23.6 g
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