More Asian influence this week- what can I say, I love me some Asian flavors! This next recipe is a quick meal for a week night, plus leftovers for lunch the next day! For more variety, I might opt for some hearty quinoa or brown rice instead of the rice noodles. It’s super easy to customize this recipe with whatever you have in the fridge and trick yourself into eating a few more vegetables in a single meal.
4 oz rice noodles
2 medium sized chicken breasts, diced
2½ tablespoons of fish sauce
1 small while onion, thinly sliced
3 cloves garlic, sliced
½ of a green bell pepper, sliced
2 green onions, diced
1 cup of loosely packed basil leaves, torn
½ teaspoon Franks hot sauce
1 teaspoon brown sugar
2 tablespoons water
¼ teaspoon pepper
2 tablespoons vegetable oil
Cook 4 ounces of rice noodles according to package directions.
Heat vegetable oil in a large skillet and add the green peppers and white onion. Cook until slightly tender about 5 minutes. Add the garlic and cook and an additional minute. Add the diced chicken to the skillet and cook until chicken is no longer pink, about 5-6 minutes.
In a small bowl, whisk together the fish sauce, water, brown sugar, and hot sauce. Add this to the chicken and vegetables. Cook and an additional 3 minutes until the sauce starts to dry out. Add in the diced green onion and torn basil leaves. Cook just until the basil wilts. Serve over rice noodles.