Description
This Crispy Garlic Chicken Drunken Noodles recipe features tender, crispy chicken thighs cooked with fragrant garlic and tossed with wide rice noodles in a flavorful Thai-inspired sauce made with tamari, sweet chili sauce, and fresh basil. Ready in just 20 minutes, this dish combines the perfect balance of savory, sweet, and spicy flavors for a satisfying weeknight meal.
Ingredients
Noodles & Sauce
- 8 ounces wide rice noodles
- 1/3 cup tamari or soy sauce, plus 1 tablespoon
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon sushi ginger, chopped
- Chili flakes, to taste
- 1/4 cup water
Chicken & Cooking
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
- 3 tablespoons salted butter, divided
- 4 cloves garlic, chopped
Vegetables & Garnish
- 1 shallot, sliced
- 2 bell peppers, thinly sliced
- 4 scallions, chopped
- 1 cup Thai or regular basil, chopped, divided
- Sesame seeds, for serving
Instructions
- Cook Noodles: Prepare the wide rice noodles according to the package instructions until tender. Drain the noodles and set aside.
- Prepare Sauce: In a bowl, whisk together 1/3 cup tamari or soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, chili flakes, and 1/4 cup water until well combined to create the sauce.
- Cook Chicken: Toss the sliced chicken with the flour or cornstarch until evenly coated. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook until crispy and cooked through, about 5 minutes. Add the remaining 1 tablespoon of butter, 1 tablespoon tamari or soy sauce, and chopped garlic; cook for an additional minute to infuse the flavors. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced shallot, thinly sliced bell peppers, and chopped scallions. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Combine Dish: Add the prepared sauce, cooked noodles, and crispy chicken back into the skillet with the vegetables. Toss everything together and cook for another 3-5 minutes, allowing the sauce to coat the noodles evenly. Stir in half of the chopped basil, then remove from heat.
- Serve: Plate the drunken noodles warm, garnishing each portion with the remaining fresh basil and a sprinkle of sesame seeds for added texture and aroma.
Notes
- You can substitute chicken thighs with chicken breasts for a leaner option.
- Adjust chili flakes to control the spiciness of the dish.
- Use gluten-free tamari for a gluten-free version.
- For extra protein, add a fried egg on top.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
