Saucy Thai Basil Chicken Noodle Bowl Recipe is a creamy blend of Asian flavors. It’s a little bit sweet and spicy and a whole bunch delicious!
Saucy Thai Basil Chicken Noodle Bowl Recipe is everything I love in a recipe. The sauce has a tender blend of Asian spices that is both sweet and spicy. This dish is also a festival of textures with al dente vegetables and crunchy chestnuts. Then the Lo Mein noodles wrap it all together into a great dinner bowl.
When I first moved to the metropolis, I lived with my brother. He didn’t do a lot of cooking but when he got on a kick he went all in. I remember months of chili, wings, and then spaghetti, you get the idea. I recently picked up some Thai basil for the first time. I love Asian food, especially when I can put it together at home. While I’m not OC like my brother, I don’t like wasting food. That bunch of Thai basil really encouraged me to get as much use out of it as I could.
I don’t know what I thought it would taste like, but I was wrong. This herb has a soft flavor if that makes sense. It’s an essence not an “in your face” herb like fresh oregano. That being said, it can hold its own when paired with bold flavors like ginger or chiles. If there is anything that I’ve learned about cooking it is the impact that fresh herbs bring to a dish. Using flavorful herbs reduce the amount of salt needed too.
If you aren’t comfortable using herbs, put them in dishes when recommended and see if you can tell the difference. Or, make a simple salad with sliced tomatoes sprinkled with a little sweet basil, parsley or Thai basil on it. I think the experience will really make a change to the way you use herbs.
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Saucy Thai Basil Chicken Noodle Bowl Recipe is a creamy blend of Asian flavors. It's a little bit sweet and spicy and a whole bunch delicious!
- 2 tbsp oyster sauce
- 1/4 cup soy sauce
- 1/2 cup hoisin sauce
- 2 tsp chili garlic sauce
- 2 lbs chicken thighs boneless, skinless
- 8 oz lo mein noodles cooked
- 3 clusters bok choy separated, washed, and roughly chopped into large pieces
- 1/2 cup carrots julienned/matchstick
- 1/2 cup yellow onion diced
- 8 oz water chestnuts drained
- 1 cup portobello mushrooms sliced
- 1 tbsp ginger grated
- 1/4 cup Thai Basil 8-10 leaves chiffonade
- 2 tbsp canola oil
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Combine the sauce ingredients in a plastic bag or bowl. Reserve about 1/3 cup. Add chicken to the bag or bowl and refrigerate for at least 30 minutes.
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Remove chicken from the marinade and grill until internal temperature registers 160°F. Set aside and allow to rest.
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In a large skillet, heat canola or vegetable sauce until hot. Add onion, mushrooms, and carrots. Cook for 4 minutes or until vegetables begin to soften. Add bok choy, ginger, and chestnuts. Saute for 2 additional minutes or until bok choy is bright green.
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Add noodles to the skillet mixture and stir in reserved sauce. Add Thai basil and stir until combined.
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Serve skillet mixture in individual bowls and top with sliced chicken.
I found Thai basil to be so versatile and the flavor came through whether it was kept raw or cooked. We love sweet basil and it’s been a staple in my herb garden for years. I’ll be adding it to my garden next spring.
If you’re looking for a couple more recipes that go perfectly with this Saucy Thai Basil Chicken Noodle Bowl recipe, here are a couple of my favorites!
Thai Basil Cabbage Slaw with Jalapeno
Asian Inspired Soba Noodle Salad
Asian Cabbage Salad
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Delicious Julie…..those are the very same flavors I cook with when I cook Asian inspired meals, you can’t go wrong eh? Love Thai basil too. We grow it in the garden where I volunteer, it makes such a difference from the regular basil doesn’t it? Love those noodles too, what kind are they? That looks like sheer comfort in a bowl. Lovely!
What a great recipe! Exactly my type of lunch. I love to eat from bowls. 🙂
Thank you, Darina! I’m with you and could eat them one any meal of the day!
This dish looks amazing! I will be making this one soon! Yum!
Thank you so much, Heather! We loved it and hope you will too.
Your pictures are incredible, this meal looks outstanding! I love a great noodle bowl and your sauce sounds delicious! I love reading about your experimenting with herbs too.
Thank you so much, Debra! I think my number one post of all time was your Teriyaki recipe from one of our Freaky Fridays!
I’m drooling over all that flavor in one bowl. The chicken looks fabulous with that sear on it. I bet the noodles soak up lots of flavor, too.
Thank you, Christie! It was so good and the perfect slurping dish. Those noodles really do soak up the sauce.
Brooks loves Asian food and always wants to go for Pad Thai! He loves the peanuts in it. I try to make Asian meals at home but they are never as good. I am scared to try oyster sauce and fish sauce but this recipe is a must try!
Thank you Jen! I was like you with oyster sauce, fish sauce and anchovy paste but I promise it just adds a depth of flavor and doesn’t taste fishy at all. Be brave and cook on my friend!
Basil is my favorite of ALL the herbs!! I have never cooked with Thai Basil, but I can tell you I am putting that to an end!! This looks absolutely scrumptious!
Thank you! Michaela if you haven’t been to the Asian store on 76th and Dodge you’ve got to go. It is so fun and you can get some Thai Basil and a ton of other stuff we don’t normally see in our grocery stores.
This sounds so up my alley! I can’t wait to try making this!
Thank you, Madi!
Had to come back and tell you how delicious this was for our dinner last night! My husband LOVEd it and I loved how easy it was to make as well as how much flavor it had1.
Thank you, Michele! I love recipes with those Asian flavors like your new Thai Shrimp soup. John said that looked really good. I said yep that’s Michele’s recipe.