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 15mins
Cook Time 15mins
Total Time 30mins
Author Julie Menghini
2tspchili garlic sauce
2lbschicken thighsboneless, skinless
8ozlo mein noodlescooked
3clustersbok choyseparated, washed, and roughly chopped into large pieces
1/4cupThai Basil8-10 leaves chiffonade
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.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.