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Thai Black Pepper Chicken and Garlic Noodles

A delicious and balanced meal featuring tender chicken, crunchy broccoli, and creamy coconut milk paired with flavorful garlic noodles.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 1 pound boneless skinless chicken thighs or breasts, thinly sliced You can use either thighs or breasts as per preference.
  • 2 tablespoons corn starch or flour Corn starch is preferred for crispiness.
  • 1 teaspoon ground turmeric For color and flavor.
  • 1 teaspoon ground ginger Fresh ginger can be used for more flavor.
  • 1-2 teaspoons black pepper Adjust according to spice preference.
  • 3 tablespoons sesame oil or extra virgin olive oil For cooking the chicken.
Sauce
  • 1/4 cup honey Can substitute with agave syrup.
  • 1/4 cup low sodium soy sauce For less sodium content.
  • 2 tablespoons rice vinegar Adds acidity to balance flavors.
  • 1/2 teaspoon crushed red pepper flakes Optional for spiciness.
  • 1/4 cup water To thin out the sauce.
Noodles and Vegetables
  • 8 ounces rice noodles Can substitute with any preferred noodle.
  • 2 medium shallots, sliced or chopped
  • 2 small heads broccoli, chopped Other vegetables can be used.
  • 1/2 cup raw cashews
  • 1/2 cup fresh basil or cilantro, roughly chopped Use your favorite fresh herbs.
For Cooking
  • 3 tablespoons salted butter For sautéing garlic.
  • 3-4 cloves garlic, finely chopped or grated Adjust according to taste.
  • 1/3 cup canned coconut milk For creaminess.

Method
 

Preparation
  1. In a medium bowl, combine the chicken, cornstarch, turmeric, ginger, black pepper, and 1 tablespoon of oil. Mix well.
  2. In a glass jar, mix the honey, soy sauce, rice vinegar, red pepper flakes, and 1/4 cup water. Shake well to combine.
  3. Cook the rice noodles according to the package instructions. Set aside.
Cooking
  1. 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.
  2. Add the shallots, broccoli, and cashews. Cook for another 2 to 3 minutes, until the broccoli is slightly charred.
  3. 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.
  4. Remove the skillet from the heat and stir in the lime zest, lime juice, and fresh herbs.
Garlic Noodles
  1. 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.
  2. Stir in the coconut milk and cook for 3 to 5 minutes until warmed through.
  3. Toss the cooked noodles with the garlic coconut sauce.
Serving
  1. Serve by dividing the noodles among bowls and topping them with the chicken mixture. Garnish with additional basil and lime wedges.

Notes

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.