Ingredients
Ingredient Checklist
2 tablespoons fish sauce
2 tablespoons soy sauce
4 teaspoons sugar
2 teaspoons crushed red pepper
½ pound thin Asian rice noodles or vermicelli pasta
3 tablespoons vegetable oil
½ cup thinly sliced onion, plus 1 cup finely chopped onion
8 cloves garlic, finely chopped (about 3 tablespoons)
1 ½ pounds skinless, boneless chicken breasts, cut into bite-size pieces
1 cup torn fresh basil leaves
DirectionsInstructions Checklist
Step 1
In a small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar; set aside.
Step 2
In a large pot of boiling, salted water, cook the rice noodles until al dente. Drain and set aside.
Step 3
While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture to a bowl and set aside.
Step 4
Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes. Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.
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