why make this recipe
Thai Black Pepper Chicken and Garlic Noodles is a delicious and balanced meal that brings together a blend of flavors and textures. The dish is not only flavorful but also easy to prepare, making it an excellent choice for a weeknight dinner. The combination of tender chicken, crunchy broccoli, and creamy coconut milk paired with garlic noodles creates a satisfying meal everyone will love. Plus, it’s a great way to enjoy fresh herbs and spices!
how to make Thai Black Pepper Chicken and Garlic Noodles
Ingredients:
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 2 tablespoons corn starch or flour
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 to 2 teaspoons black pepper
- 3 tablespoons sesame oil or extra virgin olive oil
- 1/4 cup honey
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces rice noodles
- 2 medium shallots, sliced or chopped
- 2 small heads broccoli, chopped
- 1/2 cup raw cashews
- Zest and juice of 1 lime
- 1/2 cup fresh basil or cilantro, roughly chopped
- 3 tablespoons salted butter
- 3 to 4 cloves garlic, finely chopped or grated
- 1/3 cup canned coconut milk
Directions:
- In a medium bowl, combine the chicken, cornstarch, turmeric, ginger, black pepper, and 1 tablespoon of oil. Mix well.
- In a glass jar, mix the honey, soy sauce, rice vinegar, red pepper flakes, and 1/4 cup water. Shake well to combine.
- Cook the rice noodles according to the package instructions. Set aside.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Once the oil shimmers, add the chicken. Brown it on all sides until crispy, about 5 minutes.
- Add the shallots, broccoli, and cashews. Cook for another 2 to 3 minutes, until the broccoli is slightly charred.
- Pour in the honey and soy sauce mixture. Bring it to a boil over medium-high heat and cook until the sauce thickens and coats the chicken, about 5 minutes.
- Remove the skillet from the heat and stir in the lime zest, lime juice, and fresh herbs.
- In another medium skillet, heat the butter over medium heat. Add the garlic and a pinch of red pepper flakes if you like some heat. Cook until the garlic turns light golden brown, about 1 to 2 minutes.
- Stir in the coconut milk and cook for 3 to 5 minutes until warmed through.
- Toss the cooked noodles with the garlic coconut sauce.
- Serve by dividing the noodles among bowls and topping them with the chicken mixture. Garnish with additional basil and lime wedges. Enjoy!
how to serve Thai Black Pepper Chicken and Garlic Noodles
Serve the Thai Black Pepper Chicken and Garlic Noodles hot. You can either place the chicken on top of the noodles or mix everything together for an even distribution of flavors. Extra herbs and lime wedges make for a nice garnish, adding freshness to the dish.
how to store Thai Black Pepper Chicken and Garlic Noodles
Store any leftovers in an airtight container in the refrigerator. They can be kept for up to 3 days. When reheating, add a splash of water or a little oil to help keep the noodles moist.
tips to make Thai Black Pepper Chicken and Garlic Noodles
- For a spicier kick, add more crushed red pepper flakes or fresh chili peppers to the chicken mixture.
- Ensure your oil is hot enough before adding the chicken to achieve a nice crispy texture.
- Feel free to substitute the chicken with shrimp or tofu for a different protein option.
variation (if any)
You can change the vegetables according to your preference. Other great options include bell peppers, snap peas, or carrots. If you want to add more protein, consider adding edamame or chickpeas.
FAQs
1. Can I use different noodles?
Yes, you can use any type of noodles you prefer, such as soba noodles or even whole wheat noodles.
2. Is it possible to make this dish vegetarian?
Absolutely! You can substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth in the sauce.
3. Can I make this dish in advance?
Yes, you can prepare the chicken and sauce ahead of time. Just cook the noodles fresh when you’re ready to serve for the best texture.
Thai Black Pepper Chicken and Garlic Noodles
Ingredients
Method
- In a medium bowl, combine the chicken, cornstarch, turmeric, ginger, black pepper, and 1 tablespoon of oil. Mix well.
- In a glass jar, mix the honey, soy sauce, rice vinegar, red pepper flakes, and 1/4 cup water. Shake well to combine.
- Cook the rice noodles according to the package instructions. Set aside.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Once the oil shimmers, add the chicken. Brown it on all sides until crispy, about 5 minutes.
- Add the shallots, broccoli, and cashews. Cook for another 2 to 3 minutes, until the broccoli is slightly charred.
- Pour in the honey and soy sauce mixture. Bring it to a boil over medium-high heat and cook until the sauce thickens and coats the chicken, about 5 minutes.
- Remove the skillet from the heat and stir in the lime zest, lime juice, and fresh herbs.
- In another medium skillet, heat the butter over medium heat. Add the garlic and a pinch of red pepper flakes if you like some heat. Cook until the garlic turns light golden brown, about 1 to 2 minutes.
- Stir in the coconut milk and cook for 3 to 5 minutes until warmed through.
- Toss the cooked noodles with the garlic coconut sauce.
- Serve by dividing the noodles among bowls and topping them with the chicken mixture. Garnish with additional basil and lime wedges.