Rice Noodles Bowl with Sweet Chili Chicken

 

This dish has layers of incredible flavor from sweet and tangy stir-fried chicken. This is from Justin Chapple for Food Network. His recipes are great!

Ingredients:

• 8 ounces rice noodles, cooked according to package directions ( I use Pad Thai noodles)
• 2 tablespoons canola oil
• 1 Persian cucumber, thinly sliced ( I used carrots, as what I had)
• 1/2 small red onion, thinly sliced
• 1/2 jalapeno, thinly slice
• 1/4 cup plus 1 tablespoon rice vinegar
• 1/4 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1 1/4 pound boneless skinless chicken thighs, cut into bite sized pieces
• fresh basil, for serving

Directions:

Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon canola oil and toss to coat.

In a medium bowl mix the carrots, onion and jalapeno with 1/4 cup rice vinegar and a generous pinch of salt. Let stand 10 minutes. Stir occasionally.

In a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and remaining 1 tablespoon rice vinegar. 

Heat the remaining 1 tablespoon canola oil over medium-high heat. Add chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. 

Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.

Transfer the noodles to bowls (I microwaved to get chill off) and top with chicken. Serve with pickled vegetables and basil.

Note for self: 3 Tablespoons preserves, 3 tablespoons water, 2 tablespoon rice vinegar and red pepper flakes.