| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 bunch broccoli (about 1 pound), cut into florets
- 1 8-ounce package rice noodles
- 1/4 cup sugar
- 1 tablespoon vegetable oil
- 5 cloves garlic, thinly sliced
- 1 pound skinless, boneless chicken thighs, cut into 1/2-inch chunks
- 1 to 2 tablespoons fish sauce
- 1 red chile pepper (such as Fresno), seeded and sliced (optional)
- 1/4 cup fresh cilantro leaves, chopped, plus more for topping
- Freshly ground pepper
- 2 scallions, thinly sliced, plus more for topping
Instructions
- Bring a large saucepan of salted water to a boil. Add the broccoli and cook, stirring, until bright green and crisp-tender, about 3 minutes. Use a slotted spoon to transfer to a large bowl. Add the rice noodles to the water and return to a boil. Remove from the heat and let soak while you prepare the chicken, stirring occasionally.
- Combine the sugar and 1 tablespoon water in a large skillet over medium-high heat, stirring until the sugar dissolves. Cook, undisturbed, until the mixture is dark amber, about 3 minutes. Carefully stir in the vegetable oil and garlic and cook until the garlic is golden, about 30 seconds. Add the chicken and fish sauce and cook, stirring, until the chicken is no longer pink, about 2 minutes. Remove from the heat and stir in the chile pepper, cilantro and 1/4 teaspoon pepper.
- Drain the noodles and add to the bowl with the broccoli. Add the scallions and chicken and toss. Divide among plates and top with more cilantro and scallions.
Nutrition Facts
| Calories | 435 calorie |
| Total Fat | 6 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 94 milligrams |
| Sodium | 573 milligrams |
| Carbohydrates | 63 grams |
| Dietary Fiber | 3 grams |
| Protein | 27 grams |
Reviews
My family loved this. It was very easy to make and I learned a few things (like what a Fresno Chile pepper is lol). The only thing I did differently was cooked the rice noodles a bit more…..just soaking them in boiling hot water off the heat for 10-15min while I prepared the other stuff didn’t cut it. It was already requested by my family that I make this again.
1/4 cup sugar…for a stir fry? – a recipe for 4.. – Definitely not a healthy recipe!- the flavor is sub par; lacking flavor and way too sweet when the sugar is cut in half.-
This recipe was fresh, light and delicious! I used chicken wings & thighs. I have never cooked with fish sauce before – wow, that stuff STINKS. But the flavor was spot on. All the ingredients meshed well together. I didn’t have red chile peppers on hand, but used a few dashes of sriracha which worked well. I love cilantro in any recipe, which added the perfect amount of freshness to the meal!
I followed the recipe but when we ate it there was no real taste and my husband found it bitter…not again for us.
I realized while making this I did not have fish sauce so I used Hoisin Sauce instead and Sambal Oelek (red chili paste) instead of a chili. I also added roasted peanuts. With that being said it lacked a bit of flavor but I will have to try it with the fish sauce to know for sure. I loved the scallions and cilantro and that really made the dish! I would start cooking the chicken part first and then while that is cooking do the broccoli and rice noodles. I like piping hot food and since I did the reverse it was just warm. I would make it again….seems healthy!
My family loved this! I didn’t change a thing from the original recipe.
There must be some trick to making the sugar/water mixture turn dark amber. I tried 3 times and could not get it to dissolve/turn any other shade but white. This recipe is anything but easy and I would not recommend it. I can follow a recipe really well and this turned out horribly! Time to call for take-out!!