Crispy Garlic Chicken Drunken Noodles

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

8 ounces wide rice noodles

1/3 cup, plus 1 tablespoon tamari/soy sauce

1/4 cup sweet Thai chili sauce

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 tablespoon sushi ginger, chopped

chili flakes

1 pound boneless skinless chicken thighs or breasts, sliced

2 tablespoons flour or cornstarch

3 tablespoons salted butter

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

1. Cook the noodles according to package directions. Drain

.2. Combine 1/3 cup tamari/soy sauce, sweet Thai chili sauce, rice vinegar, sesame oil, ginger, and chili flakes. Mix in 1/4 cup water.

3. In a large skillet, toss the chicken with the flour. Add 2 tablespoons butter and set the skillet over medium heat. Cook until crispy, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari/soy sauce, and the garlic. Cook another minute, then remove the chicken from the skillet.

4. To the same skillet, add the shallot, bell peppers, and green onions. Cook for 5 minutes, then add the sauce, the noodles, and the chicken. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Mix in half the basil and remove from the heat.

5. Serve the noodles warm, topped with the additional basil + sesame seeds.

Nutrition

• Calories: 565 kcal