Thai Chicken with Sweet Bell Peppers and Vermicelli Rice Noodles
A quick and flavorful Thai-inspired dish featuring chicken, sweet bell peppers, and vermicelli rice noodles, perfect for busy weeknights.
Ingredients
For the Chicken
- 2chicken breasts
- Salt and pepper, to taste
- 2tbspflour or cornstarch
- 1tbspvegetable oil (for coating the chicken)
- 3tbspvegetable oil (for cooking)
For the Stir Fry
- 1medium onion
- 3clovegarlic
- 1cupsweet bell peppers
- Vermicelli rice noodles or jasmine rice (cooked, for serving)
For the Sauce
- 1tbspdark soy sauce
- 1tbsplight soy sauce
- 1tbspfish sauce
- 1tbspoyster sauce
How to make Thai Chicken with Sweet Bell Peppers and Vermicelli Rice Noodles
Cook the Chicken and the Vegetables
Season the chicken strips with salt and pepper. Toss the chicken in flour or cornstarch and vegetable oil until evenly coated.
Heat oil in a hot pan over medium-high heat. Add the chicken strips and sear until slightly browned and cooked through, about 4-5 minutes. Remove from the pan and set aside.
In the same pan, add a bit more oil if needed. Sauté the minced garlic and sliced onion until fragrant, about 1-2 minutes. Add the sliced sweet bell peppers and cook for another 2 minutes, allowing them to soften slightly while maintaining a bit of crunch.
Combine and Add Sauce
Return the cooked chicken to the pan with the vegetables. Add the dark soy sauce, light soy sauce, fish sauce, and oyster sauce.
Toss everything together and cook for 1-2 minutes, ensuring the chicken and vegetables are coated evenly.
Serve the stir fry hot over vermicelli rice noodles or jasmine rice. Garnish with fresh herbs like cilantro or Thai basil if desired.
Tips & Tricks
Garnish with fresh herbs like cilantro or Thai basil for added flavor.
FAQS
How do I make Thai Chicken with Sweet Bell Peppers and Vermicelli Rice Noodles?
To make Thai Chicken with Sweet Bell Peppers and Vermicelli Rice Noodles, start by seasoning chicken strips with salt and pepper, then coat them in flour or cornstarch and vegetable oil. Sear the chicken in a hot pan until browned. In the same pan, sauté garlic and onion, then add sweet bell peppers. Return the chicken to the pan, add soy sauces, fish sauce, and oyster sauce, and toss everything together. Serve over cooked vermicelli rice noodles or jasmine rice.
Is this Thai Chicken recipe suitable for gluten-free diets?
Yes, you can make this Thai Chicken recipe gluten-free by substituting the soy sauces with gluten-free versions and using cornstarch instead of flour. Additionally, ensure that the oyster sauce is gluten-free, as some brands may contain wheat.
What can I substitute for vermicelli rice noodles in this recipe?
If you don't have vermicelli rice noodles, you can substitute them with jasmine rice, rice noodles, or even zucchini noodles for a low-carb option. Just adjust the cooking time according to the substitute you choose.
How should I store leftovers of Thai Chicken with Sweet Bell Peppers?
To store leftovers, let the Thai Chicken cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave until heated through.
What are some good side dishes to pair with Thai Chicken and Vermicelli Rice Noodles?
This Thai Chicken dish pairs well with a variety of side dishes. Consider serving it with a fresh cucumber salad, spring rolls, or a light Thai soup. You can also garnish with fresh herbs like cilantro or Thai basil for added flavor.
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Diana Opoti
(@dianaopotieats)
Self taught cook making restaurant style food. Self taught cook making restaurant style food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia