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.
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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