Saucy Thai Basil Chicken Noodle Bowl Recipe
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!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 people
- 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
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.
Remove chicken from the marinade and grill until internal temperature registers 160°F. Set aside and allow to rest.
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.
Add noodles to the skillet mixture and stir in reserved sauce. Add Thai basil and stir until combined.
Serve skillet mixture in individual bowls and top with sliced chicken.
Calories: 553kcal | Carbohydrates: 46g | Protein: 30g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 148mg | Sodium: 1399mg | Potassium: 508mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1975IU | Vitamin C: 2.5mg | Calcium: 32mg | Iron: 1.9mg