🍗Thai Black Pepper Chicken and Garlic Noodles
by Ben (@Ben Silver)
The fast Thai chicken noodle bowl that looks like takeout, but tastes so much better...and is healthier too!
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
Sign in to track progress and use timers.
Marinade
Marinade
- 1 poundboneless skinless chicken thighs or breasts, thinly sliced(1lb = 2-3 medium or 4 small breasts)
- 2 tablespoonscorn starch or flour
- 1 teaspoonground ginger
- 1 teaspoonground turmeric
- 1-2 teaspoonsblack pepper, using more or less to your taste
- 1 Tablespoonolive oil
Sauce
Sauce
- 0.25 cuphoney
- 0.25 cupsoy sauce
- 2 tablespoonsrice vinegar
- 0.5 teaspooncrushed red pepper flakes
- 3 tablespoonssalted butter(melted)
- 0.33 cupcanned coconut milk
- 0.25 cupWater
Cooking
Cooking
- 2 tablespoonsolive oil
- 2 mediumshallots, sliced or chopped
- 3-4 clovesgarlic finely chopped or grated
- 2 smallheads broccoli, chopped
- 0.5 cupraw cashews or peanuts
- 16 ounces(450g) rice noodles or udon
- 1lime(zest)
- 0.5lime(Juice)
- 0.5 cupfresh basil, cilantro, or parsley, roughly chopped
Instructions
Marinade
- 1Cut the chicken, then In a medium to large bowl, toss together the chicken, cornstarch, turmeric, ginger, black pepper, and 1/3 of the oil, then set aside.
Sauce
- 1In a lidded container, combine the honey, soy sauce, rice vinegar, butter, coconut milk, red pepper flakes, and water, close the lid and shake to combine.
Cooking
- 1Heat the oil in a large skillet over medium heat. When the oil shimmers, before or right when it starts to smoke, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Remove the chicken.
- 2(If you up the recipe, then this should be done in multiple pans to avoid over-crowding, deglazing and combining the fond into a single pan when done, then reducing the de-glazed dissolved fond until almost dry before continuing.)
- 3Deglaze with just enough water. (Ensure while cooking that you do not let the fond burn, deglaze with small amounts of water if it is ever about to burn. If it does badly burn, then the pan should be cleaned before you continue, you don't want those burnt flavors in the final dish.)
- 4Add the shallots, garlic, broccoli, and cashews, cook another 2-3 minutes, until the broccoli is charring.
- 5Pour in the sauce mix and re-add the chicken. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes.
- 6Cook the rice noodles or Udon according to packaged directions, then add them to the pot. Turn the heat off and mix in the noodles.
- 7Stir in the lime zest, lime juice, and herbs.
- 8Taste and season on repeat until the desired salt/acid/sweet mix is found, then serve warm.
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.