Five-Spice Ginger Chicken and Thai Noodles

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This inexpensive dish packs tons of flavor! Use pork instead of chicken, if desired. The Five-Spice is found in most supermarkets spice or Asian section – a little goes a long way! Omit peanut oil and use olive oil if concerned with nut allergies.

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  • 4
  • Average
  • 15 mins
  • 15 mins
  • Average budget

Ingredients

  • 8 ounces of rice noodles (Check label for allergens!)
  • 1 ½ tablespoons of peanut oil (or replace with olive oil if concerned with nut allergies)
  • 1 tablespoon fresh ginger, peeled and minced well
  • 4 garlic cloves, minced
  • 1 ½ pounds of boneless chicken breast – cleaned, dried, trimmed and cut into 1” pieces
  • ¼ cup gluten-free soy sauce (check label for allergens)
  • 2 tablespoons of lime juice
  • 3 teaspoons sesame oil
  • 1 teaspoon Five-Spice seasoning
  • Dash of hot sauce (optional)
  • 1/4 cup chopped scallions

Preparation

Step 1

Cook the noodles according to package directions. Reserve about ¼ cup of the cooking water.
While the rice noodles are cooking, heat the peanut oil in a large skillet over medium-high heat. Add the ginger and the garlic and cook for about 1-2 minutes or until the garlic becomes softened, but not brown.
Next add the chicken pieces and cook, while turning, until all sides are browned – about 5 minutes. When the chicken in finished cooking, scrap the bottom of the pan to loosen the pan juices / pieces. Add the reserved cooking water, soy sauce, lime juice, sesame oil, 5-spice seasoning and the hot sauce, if using, and bring to a simmer. Add the noodles and cook for another 3 minutes, while stirring gently, to heat the noodles through.
Remove from the heat, and gentle toss in the scallions.

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