Thai Lime Basil Chicken with Vermicelli
Zesty Thai Lime Basil Chicken Noodles
Ingredients:
2 boneless, skinless chicken breasts, sliced thinly
200g rice vermicelli noodles
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce (use tamari for gluten-free)
1 tablespoon fish sauce
Juice of 2 limes
1 teaspoon honey
1 cup fresh Thai basil leaves
1/2 cup fresh cilantro, chopped
1/2 cup shredded carrots
1/2 red bell pepper, thinly sliced
1/4 cup green onions, chopped
1/2 teaspoon chili flakes (optional for heat)
Salt and pepper to taste
Directions:
Cook rice vermicelli according to package instructions. Drain, rinse with cold water, and set aside.
Heat olive oil in a large skillet over medium heat. Add chicken slices and season with salt and pepper. Cook until browned and fully cooked, about 5-7 minutes. Remove and set aside.
In the same skillet, sauté garlic and ginger until fragrant, about 1 minute.
Add soy sauce, fish sauce, lime juice, and honey. Stir well to combine.
Toss in shredded carrots, bell pepper, and cooked vermicelli noodles. Mix until noodles are fully coated in the sauce.
Return the cooked chicken to the skillet and toss to combine. Cook for another 2 minutes to heat through.
Remove from heat and add Thai basil, cilantro, green onions, and chili flakes if desired. Toss lightly and serve immediately.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings