Spicy Thai Chicken and Veggie Noodles
Try this Spicy Thai Chicken and Veggie Noodles recipe, or contribute your own.
Try this Spicy Thai Chicken and Veggie Noodles recipe, or contribute your own.
- salt and pepper to taste
- 4 green onions chopped
- 4 cloves garlic minced
- 1 cup chicken broth
- 1 red bell pepper sliced
- 1 tbsp sesame oil
- 3 tbsp brown sugar
- 1 tsp ginger minced
- 1 tbsp sriracha sauce
- 1/2 cup soy sauce low sodium
- 1/4 cup peanuts chopped
- 1 green bell pepper sliced
- 6 oz mushrooms cleaned and sliced i used cremini mushrooms
- 2 cups cooked chicken breast cut in small pieces
- 12 oz asian style noodles like rice noodles
- 1 tsp red chili paste
- Carbohydrate 40.3249285155246 g
- Cholesterol 289.5 mg
- Fat 59.2885800069117 g
- Fiber 4.58200003703245 g
- Protein 85.9769230041713 g
- Saturated Fat 15.4477068343137 g
- Serving Size 1 1 Serving (749g)
- Sodium 1234.78461258062 mg
- Sugar 35.7429284784921 g
- Trans Fat 4.92010083365232 g
- Calories 1046 calories
Step-by-step
- Cook the Asian style noodles according to package directions.
- Heat the sesame oil in a skillet over medium-high heat.
- Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally.
- Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
- In the meantime whisk all the sauce ingredients together in a medium size bowl and set aside.
- Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir.
- Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed.
- Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
- Garnish with chopped green onions and peanuts.
Spicy Thai Chicken and Veggie Noodles: A Weeknight Delight
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a monumental task. Between school pick-ups, after-school activities, and the never-ending to-do list, I often find myself craving quick and easy meals that don't compromise on flavor. That's where this Spicy Thai Chicken and Veggie Noodles recipe comes in. It's a lifesaver on those hectic weeknights when I need a satisfying meal on the table quickly, without sacrificing taste or nutrition.
The beauty of this recipe lies in its simplicity. It comes together in under 30 minutes, utilizing readily available ingredients. I often prep the chicken and veggies on the weekend, storing them in airtight containers in the refrigerator for easy weeknight assembly. This makes the entire cooking process even faster and more efficient. The vibrant colors and aromatic spices make it visually appealing, adding a touch of elegance to even the most rushed dinner.
The combination of tender chicken, crisp-tender vegetables, and flavorful sauce is simply irresistible. The sauce itself is a masterpiece of balance: the sweetness of brown sugar perfectly complements the savory soy sauce and the fiery kick of sriracha. The subtle hint of ginger adds a depth of flavor that elevates the entire dish. I adjust the amount of sriracha according to my family's spice preference – sometimes a little extra heat is needed, while other times a milder version is just right.
The noodles are incredibly versatile; I often swap out rice noodles for other varieties depending on what's in my pantry. It's a great way to incorporate leftover cooked chicken as well, saving time and reducing food waste. This recipe is a testament to the fact that healthy and delicious meals don't have to be complicated or time-consuming. It’s a perfect example of how a little bit of planning can go a long way in creating a satisfying and stress-free dinner experience.
Beyond its ease and deliciousness, this Spicy Thai Chicken and Veggie Noodles recipe is also a great way to get my family to eat their vegetables. The vibrant colors and appealing flavors mask the healthy components, making it an enjoyable way to sneak extra veggies into their diet. My kids, who are usually picky eaters, devour this dish, and I feel good knowing that they're getting a nutritious and flavorful meal.
I often serve this dish with a side of steamed rice or a simple green salad, but honestly, it stands on its own as a complete and satisfying meal. The leftovers are equally delicious, making it perfect for meal prepping. This Spicy Thai Chicken and Veggie Noodles recipe has quickly become a staple in my weeknight rotation, a reliable go-to when I need a quick, easy, and undeniably delicious dinner.
Tips and Variations:
- Spice Level: Adjust the amount of sriracha and chili paste to control the spice level to your liking. For a milder dish, reduce the amount or omit them altogether.
- Protein Swap: Substitute the chicken with tofu, shrimp, or beef for a different flavor profile.
- Vegetable Variety: Feel free to experiment with different vegetables. Broccoli, carrots, snow peas, and zucchini are all excellent additions.
- Noodle Choice: Use any type of noodle you prefer – spaghetti, udon, or even soba noodles would work well.
- Make it Ahead: Prep the chicken and vegetables ahead of time to save time during the week.
This recipe is more than just a meal; it's a testament to the power of simple, flavorful cooking. It's a dish that brings my family together, offering a comforting and satisfying experience in the midst of a busy week. So next time you're short on time but craving a delicious and healthy meal, give this Spicy Thai Chicken and Veggie Noodles recipe a try. You won't be disappointed.
