This recipe for chicken, vegetables, and rice noodles served in a full-flavored Asian-inspired sauce makes a colorful and tasty one-dish meal.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
587 Calories
Recipe Instructions
Step 1
Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
Step 2
Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
Step 3
Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.
Ingredients
2 tablespoons cornstarch
2 teaspoons vegetable oil
1 ½ tablespoons water
2 cloves garlic, minced
2 ½ tablespoons soy sauce
6 cups chicken broth
1 tablespoon rice vinegar
2 teaspoons minced fresh ginger root
1 teaspoon ground coriander
1 cup sliced zucchini
1 tablespoon fish sauce
¼ cup chopped fresh cilantro (Optional)
1 cup sliced red bell pepper
1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste
