Thai Coconut Basil Chicken with Veggies and Vermicelli Rice Noodles

More sharing options

Share on Twitter

Thai Coconut Basil Chicken with Veggies and Vermicelli Rice Noodles

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 14
Amount Per Serving
Calories: 186.8

Total Fat: 11.8 g
Cholesterol: 32.3 mg
Sodium: 683.2 mg
Total Carbs: 8.1 g
Dietary Fiber: 0.9 g
Protein: 12.7 g

View full nutritional breakdown of Thai Coconut Basil Chicken with Veggies and Vermicelli Rice Noodles calories by ingredient

Introduction

This is also great if you do 1/2 chicken and 1/2 shrimp. Green Beans are awesome in this dish and I don't even care for them normally! Makes a great one pot dish, better than take out! This is a double recipe and freezes well - I make some for dinner and freeze the rest into lunch or dinner sized portions and reheat in microwave once thawed. YUM! This is also great if you do 1/2 chicken and 1/2 shrimp. Green Beans are awesome in this dish and I don't even care for them normally! Makes a great one pot dish, better than take out! This is a double recipe and freezes well - I make some for dinner and freeze the rest into lunch or dinner sized portions and reheat in microwave once thawed. YUM!

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 14

Ingredients

1 Kg (2.23 LB) - Bonless Skinless Chicken Breast Pieces (cut into bit sized chunks)

2 TB Coconut Oil

1/2 tsp - 1 tsp Crushed Chili Pepper Flakes (to taste)

2 cloves minced garlic

1 each - Yellow, Red, Orange Peppers, sliced thinly and halved

1 onion, chopped

1 Tb dried Coriander or Cilantro ( I prefer cilantro) or 5 TB fresh (chopped)

5 TB dried Basil or 2 cups fresh

1 TB brown sugar

2 TB fish sauce

3.5 cup Coconut Milk

2/3 of entire package of Rice Vermicelli Noodles (either 4 of 6 or 2 of 3 nests dependent on how it is packaged - if adding more add additional coconut milk,

3 cups Green Beans washed and ends removed

Directions

Melt Coconut oil in wok, add garlic and onion, cook until onion is softened. Add chili flakes, add chicken stir fry for approx 4 min until chicken is cooked. Add peppers. Add basil and corriander and fish sauce and brown sugar, stir fry for 1 min, add coconut milk, and stir fry for 5 minutes until sauce is reduced. Add green beans when there is 2 minutes left., Add noodles and cook for 1 minute, serve topped with lime slices This makes about 14 cups - serving size is 1 c for nutritional content.

Number of Servings: 14

Recipe submitted by SparkPeople user KOOLCHIK.