Packed with flavor, spice, bay leaf, rice noodles, chicken and veggie dish.
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes
Servings: 6
Ingredients:
1lb Boneless Chicken Thighs (or Breasts)
12oz Thick Rice Noodles
1 Small Yellow Onion
6 Cloves Garlic
½ tsp Chili Flakes
1 Medium Bell Pepper (any color)
¼ Head Red Cabbage
5 Small Bok Choy
4 Tbsp Fish Sauce (or Oyster Sauce)
2 Tbsp Low Sodium Soy Sauce (or Coconut Aminos)
1 tsp Rice Vinegar
2 Tbsp Extra Virgin Olive Oil
2 Handfuls Thai Basil (or any kind of basil)
3 Green Onions
Directions:
Cook rice noodles according to directions.
In a small bowl whisk together fish sauce, soy sauce, and rice vinegar, set aside.
Chop up garlic cloves, onion and cub chicken.
Heat up a wok (or large frying pan) on medium heat about 1 minute. Add olive oil, garlic, chili flakes and onion. Cook and stir till fragrant for about 30 seconds.
Add in chicken and splash of the sauce. Cook till chicken is almost done about 4 minutes, stirring around.
Chop up veggies; add in bell pepper, cabbage to chicken and cook for 2 minutes.
Add in Bok choy and green onions, cook for 1 minute.
Once Rice noodles are done run under cold water, this way it stops from cooking.
Add noodles and rest of sauce to chicken and veggies, combine.
Chop up basil and toss into chicken, veggies and noodles and stir.
Cooking Tips:
Make sure not to overcook rice noodles, we do not want mushy noodles. Normally takes about 6-7 minutes to cook in boiling water.
Feel free to add more veggies or use any kind of veggies, like carrots, broccoli or celery.
Macros per Serving:
Protein: 10 g
Carbs: 10 g
Fat: 10 g
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