Go Back
- 2 boneless, skinless chicken breasts, thinly sliced - 2 tablespoons sweet chili sauce - 1 tablespoon low-sodium soy sauce - 1 tablespoon sesame oil - 1 tablespoon olive oil - 200g rice noodles - 1 red or yellow bell pepper, thinly sliced - 1 cup snap peas, trimmed and cleaned The main ingredients for Sweet Chili Chicken Noodle Bowls are simple yet flavorful. You need chicken breasts that are boneless and skinless. This means less fat and easier cooking. Sweet chili sauce adds a nice mix of sweet and spicy. Soy sauce gives it a salty depth. Sesame oil adds a nutty flavor, while olive oil helps cook the chicken and veggies. Rice noodles are quick to cook and soak up flavors well. Bell peppers add crunch and sweetness. Snap peas bring a fresh, crisp bite. Together, these ingredients create a balanced and tasty meal. - Chopped green onions - Sesame seeds, for garnish - Fresh cilantro, for garnish - Lime wedges, for serving Garnishes make your bowl look and taste even better. Chopped green onions add a fresh flavor and a pop of color. Sesame seeds give a nice crunch and look pretty on top. Fresh cilantro adds brightness and a hint of herbiness. Lime wedges are great for squeezing over the dish. The lime juice brightens the flavors and adds a zesty touch. Combine 2 thinly sliced chicken breasts with 2 tablespoons of sweet chili sauce, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil. Stir to coat the chicken evenly. Let it marinate for at least 15 minutes. This step helps the chicken soak up the flavors, making it tasty. Boil a large pot of water. Add 200g of rice noodles and cook according to the package instructions, usually 3-4 minutes. Once done, drain the noodles and rinse them under cold water. This rinsing prevents the noodles from sticking together. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced bell pepper and 1 cup of snap peas. Stir-fry for about 3-4 minutes. Cook until the veggies are bright in color and tender yet crisp. This keeps them crunchy and fresh. Use the same skillet for the chicken. Add the marinated chicken along with the marinade. Sauté for about 5-7 minutes, stirring occasionally. Cook until the chicken turns golden brown and is no longer pink inside. This step ensures the chicken is safe to eat and full of flavor. Once the chicken is cooked, add the sautéed vegetables and the noodles back into the skillet. Toss all the ingredients together. Heat everything for an additional 2 minutes. This allows the flavors to blend nicely. Turn off the heat and mix in chopped green onions. Serve the noodle bowls hot, garnished with sesame seeds and fresh cilantro. Add lime wedges on the side for a burst of flavor before eating. This final touch makes the meal bright and refreshing. - Marinate longer for deeper flavor. I suggest at least 30 minutes for the best taste. - Adjust cooking time based on chicken thickness. Thin slices cook fast, while thicker ones need more time. - Rinse noodles immediately after cooking to prevent sticking. This keeps them nice and separate. - Use a timer to avoid overcooking. Noodles can go from perfect to mushy in a blink. - Consider adding garlic or ginger for more depth. These ingredients can lift the dish to new heights. - Experiment with different vegetables. Broccoli, carrots, or zucchini can add fun colors and tastes. {{image_4}} You can easily make this dish vegetarian. Substitute the chicken with tofu or tempeh. Both options soak up flavors well. For added depth, use vegetable broth instead of water when cooking the noodles. This simple swap keeps the dish rich and tasty. If you need a gluten-free meal, it’s simple. Use gluten-free soy sauce and rice noodles. They give you the same great taste without the gluten. You can also customize the dish with gluten-free vegetables, like zucchini or carrots. This way, everyone can enjoy it! Want to take the flavors up a notch? Incorporate spicy elements like chili flakes or sriracha. These will add a nice kick to your bowls. You can also stir in peanut sauce for a nutty twist. This not only enhances the taste but also adds creaminess. To keep your Sweet Chili Chicken Noodle Bowls fresh, store leftovers in an airtight container. This method helps keep the flavors locked in. The dish can last for up to 3 days in the fridge. Make sure to label the container with the date. This way, you won't forget when you made it! When you are ready to eat your leftovers, you can reheat them easily. Use a microwave or stovetop for warming. If using the stovetop, add a splash of water to keep the noodles moist. It’s important to ensure even heating. This method helps maintain the texture of the noodles and chicken, making them tasty again. If you want to save your Sweet Chili Chicken Noodle Bowls for later, they are suitable for freezing. Store them in freezer-safe containers to prevent freezer burn. When you're ready to enjoy, thaw the bowl overnight in the fridge. After thawing, reheat thoroughly before serving. This way, you can savor a delicious meal even after some time! Yes, you can save time by preparing the chicken and noodles in advance. Just cook the chicken and noodles separately and store them in the fridge. When you're ready to eat, combine them in a skillet or bowl. This method keeps the flavors fresh and bright. If you're out of sweet chili sauce, you can make a simple mix at home. Combine honey and sriracha for a similar taste. Start with one part honey and one part sriracha. Adjust it based on your preferred sweetness and spice level. This swap works well in many recipes. Want more heat? You have a couple of easy options. You can add more sweet chili sauce to boost the spice. Another idea is to slice fresh chilies and toss them into the stir-fry. This adds a nice kick and extra flavor. In this blog post, we explored how to make delicious Sweet Chili Chicken Noodle Bowls. We reviewed the key ingredients, outlined easy steps, and shared tips for perfect results. You can even make variations like vegetarian or gluten-free options to fit your needs. Overall, this dish is simple to prepare and offers great taste. Try it out and enjoy a meal that’s both tasty and satisfying. Cooking at home can be fun and rewarding!

Sweet Chili Chicken Noodle Bowls

Experience the delightful flavors of Sweet Chili Chicken Noodle Bowls that are easy to make and bursting with taste! Perfect for a quick weeknight dinner, this recipe combines marinated chicken with vibrant veggies and rice noodles, all tossed in a sweet chili sauce. Ready in just 30 minutes, these bowls are fresh, satisfying, and sure to become a family favorite. Click through to explore the full recipe and elevate your dinner tonight!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, thinly sliced

2 tablespoons sweet chili sauce

1 tablespoon low-sodium soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

200g rice noodles

1 red or yellow bell pepper, thinly sliced

1 cup snap peas, trimmed and cleaned

2 green onions, chopped

Sesame seeds, for garnish

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the thinly sliced chicken breasts with sweet chili sauce, soy sauce, and sesame oil. Stir well to ensure all the chicken is coated evenly. Allow the mixture to marinate for a minimum of 15 minutes, which helps infuse the chicken with flavor.

    Cook the Noodles: Bring a large pot of water to a rolling boil. Add the rice noodles and cook them according to the package instructions, which typically takes about 3-4 minutes. Once they are cooked to al dente, drain them in a colander and rinse under cold water to prevent sticking. Set the noodles aside.

      Sauté the Vegetables: In a large skillet or wok, heat the olive oil over medium-high heat. Introduce the sliced bell pepper and snap peas into the skillet. Stir-fry them for approximately 3-4 minutes until they are bright in color and just tender yet still crisp. Once done, remove the vegetables from the heat and set them aside.

        Cook the Chicken: Using the same skillet, add the marinated chicken along with all the marinade. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked through and has developed a nice golden-brown color. Ensure no pink remains in the center of the slices.

          Combine Everything: Once the chicken is thoroughly cooked, reintroduce the sautéed vegetables and the pre-cooked rice noodles into the skillet. Carefully toss all the ingredients together and let them heat through for an additional 2 minutes, allowing the flavors to meld beautifully.

            Garnish and Serve: Turn off the heat and mix in the chopped green onions. Serve the noodle bowls while hot, generously garnished with sesame seeds and fresh cilantro. Add a lime wedge on the side for squeezing over the dish just before eating, enhancing the flavor with a touch of brightness.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2-3 servings