• Home
  • Chicken
  • Brown Rice Noodles with Chicken, Coconut Milk and Chestnuts

Brown Rice Noodles with Chicken, Coconut Milk and Chestnuts

0 0
Brown Rice Noodles with Chicken, Coconut Milk and Chestnuts

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 Pack Brown Rice Noodles
1 Can Coconut Milk
5 Oz / 150 Gr Chestnuts Roasted & Peeled
1 Cup chicken stock
1 Tbsp Soy sauce
1/2 Tsp Toasted Sesame Oil
3 Cloves Garlic Chopped
1 Tbsp Ginger Chopped
1 red Onion Chopped
1/2 Half cabbage Sliced
2 Grated Carrots Chopped
Salt
Black Pepper
Chicken Marinade
1 Tbsp Soy sauce Or Tamari for GF
1 Tsp Mirin
1/2 Tsp Toasted Sesame Oil
1 Lbs / 0.5 Kg chicken thighs Boneless & Skinless

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • chicken
  • Gluten Free
Cuisine:
  • 35 - 40 Minutes
  • Serves 6
  • Easy

Ingredients

  • Chicken Marinade

Directions

Share

This is a very versatile brown rice noodles recipe with coconuts milk chestnuts and veggies. You can choose your own veggies, add chicken (or not). No matter what you do, you will get great results!

The brown rice noodles give this dish a different and less neutral flavor than your regular white rice noodles. Together with the coconut milk and chestnuts you get three different flavors that really work well together.

Important Tips:

  1. Use coconut milk with less fat content. It doesn’t matter how creamy it is in this dish.
  2. Chicken thighs give better results than breast meat.
  3. The longer you marinade the chicken the better. 15 minutes minimum.
  4. Feel free to use store bought Roasted and Peeled chestnuts if fresh are not in season.

If you like Asian noodles dishes why not give a try to our Drunken Flat Rice Noodles recipe?

Steps

1
Done
15 Minutes

Prepping the ingredients

Cook Noodles according to manufacturer instructions.
Mix chicken in soy, mirin and sesame oil and marinade for 15 minutes.
Chop all the veggies.

2
Done
10 Minutes

Cooking Chicken and Veggies

Heat 1 Tbsp of oil on high heat. Add chicken and cook for 3 minutes. Remove from heat and season with salt and pepper. Add 2 Tbsp of oil and the ginger and garlic. Cook for 1 minute and add all the veggies. Let them sweat for 3-5 minutes and then add the coconut milk.

3
Done
10 Minutes

Bring back the chicken and add the noodles. Stir very well. Add some salt, soy and sesame oil.
Add the chestnuts and chicken stock as needed (It doesn't need to be too liquid).
Correct seasoning if needed and serve in a large bowl!

Roy Kimhi

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
goulash pasta
previous
One-Pan Goulash pasta with peppers and mushrooms
Pickles
next
Pickles In Salt – A Basic How-To Guide
goulash pasta
previous
One-Pan Goulash pasta with peppers and mushrooms
Pickles
next
Pickles In Salt – A Basic How-To Guide

Add Your Comment