Description
A bold Thai-infused chicken bowl with spicy-sweet synergy. Juicy chicken thighs are glazed with a homemade honey-chili sauce served over chewy rice noodles, topped with crunchy veggies and peanuts for a vibrant, satisfying meal.
Ingredients
1.5 lbs skinless chicken thighs
1/3 cup sweet chili sauce (gluten-free optional)
3 tbsp honey (agave/maple syrup optional)
8 oz rice noodles
1 tbsp vegetable oil (avocado/peanut preferred)
2 cloves garlic
1/4 cup green onions
1 cup red bell peppers
1/2 tsp salt
1/4 cup peanuts (sunflower seeds optional)
Instructions
Soak rice noodles in warm water for 7-10 minutes
Marinate chicken thighs with 2 tbsp sweet chili sauce and 1 tbsp honey for 5 minutes
Heat oil in a pan, sauté minced garlic until fragrant
Add chicken to pan, cook until golden/browned (5-7 minutes)
Mix remaining sauce ingredients (1/3 cup chili sauce, 2 tbsp honey, 1/2 tsp salt) and pour over chicken
Add rice noodles to pan, toss with sauce until coated
Season with green onions and sliced red peppers
Serve in bowls with crushed peanuts garnish
Notes
Adjust sauce spiciness by adding water if needed
Use ears of grilled chicken for quicker cooking
Storage: refrigerate up to 3 days
Can substitute tofu for vegetarian option
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 25g
- Sodium: 3000mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg