Rating: 4 stars 4.1
30 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
5 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.

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  • Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.

  • Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.

Cook's Note:

I often use frozen mixed vegetables in a pinch for an even quicker meal.

Nutrition Facts

587 calories; protein 17.4g; carbohydrates 104.9g; fat 9.2g; cholesterol 29.6mg; sodium 2736.3mg. Full Nutrition
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