20 minute Crispy Garlic Chicken Noodles
This quick and delicious noodle dish features crispy garlic chicken tossed with sweet, salty, and spicy sauce, all ready in just 20 minutes using your pressure cooker or skillet.
Equipment
- 1 Skillet Large
Ingredients
Main Ingredients
- 8 ounces wide rice noodles cooked, rinsed, and set aside
- ⅓ cup plus 1 tablespoon tamari or soy sauce umami flavor
- ¼ cup sweet Thai chili sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon sushi ginger chopped
- chili flakes to taste
- 1 pound boneless skinless chicken thighs or breasts sliced
- 2 tablespoons flour or cornstarch for coating chicken
- 3 tablespoons salted butter divided
- 4 cloves garlic chopped
- 1 shallot sliced
- 2 bell peppers thinly sliced
- 4 scallions chopped
- 1 cup Thai or regular basil chopped
- sesame seeds for serving
Instructions
Instructions
- Cook the rice noodles according to package directions. Drain and rinse under cold water to stop the cooking. Set aside.
- Whisk tamari/soy sauce, chili sauce, sesame oil, vinegar, ginger, and chili flakes in a bowl. Set aside.
- Toss sliced chicken in flour or cornstarch to lightly coat each piece.
- Heat 2 tablespoons butter in large skillet over medium-high heat. Cook chicken 3-4 minutes without moving, then flip and cook 3-4 minutes more.
- Add remaining 1 tablespoon butter and garlic to skillet. Stir and cook 1 minute, then remove chicken from skillet.
- To skillet, add shallot, bell peppers, and scallions. Cook 5 minutes. Then add sauce, noodles, and chicken. Toss to coat and cook 3-5 minutes more.
- Mix in half the basil and remove from heat. Serve topped with additional basil and sesame seeds.
Notes
Top with extra chili flakes for more heat. Swap proteins or veggies as you like. Store leftovers in fridge for 3-4 days or freeze for later.