Thai Chicken and Rice Noodle Stir-Fry

Ingredients

• about 680 g Chicken breast
• about 225 g Rice noodles
• 2 cups Broccoli florets
• 1 cup Carrots
• 1/4 cup Coconut aminos
• 2 tablespoons Fish sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Brown sugar
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Sesame oil
• 1/4 teaspoon Red pepper flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Carefully add the about 225 g of rice noodles to the boiling water and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still have a slight chew. Immediately drain the cooked noodles in a colander and set them aside.
2. 2Use a sharp knife to cut the about 680 g of chicken breast into uniform 2.54 cm pieces.
3. 3Mince the 2 cloves of garlic and grate the 1 teaspoon of ginger. In a medium bowl, whisk together the 1/4 cup coconut aminos, 2 tablespoons fish sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, the minced 2 cloves of garlic, the grated 1 teaspoon of ginger, 1 tablespoon sesame oil, and 1/4 teaspoon red pepper flakes until the brown sugar is fully dissolved and all ingredients are well combined.
4. 4Place a 30.48 cm skillet or wok over medium-high heat and allow it to heat for 2-3 minutes until it reaches approximately 205°C (200°C).
5. 5Add the cut about 680 g of chicken pieces to the hot skillet and cook for 5-7 minutes, stirring occasionally with a spatula, until the chicken pieces are browned on all sides and cooked through. Use a meat thermometer to ensure the internal temperature of the chicken reaches 74°C.
6. 6Slice the 1 cup of carrots into thin rounds or julienne strips. Add the 2 cups of broccoli florets and the sliced 1 cup of carrots to the skillet with the chicken. Stir-fry for 4-6 minutes, continuing to stir occasionally, until the vegetables are tender-crisp, meaning they are slightly softened but still retain a slight crunch.
7. 7Add the cooked about 225 g of rice noodles and the prepared sauce from the medium bowl to the skillet. Using tongs or a spatula, toss all ingredients together for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and everything is heated through.
8. 8Serve the Thai Chicken and Rice Noodle Stir-Fry immediately.

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