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Dinner recipe · from the recipe book

Chili Garlic Chicken Noodles with Greens

Springy rice noodles and seared chicken thighs tossed in a glossy, garlicky chili sauce with tender bok choy, spinach and kale.

Chili Garlic Chicken Noodles with Greens

Ingredients

  • 1¼ lb560 gChicken thighs, boneless skinlesscut into thin strips
  • 8 oz225 gRice noodles, dry
  • 4¼ cups shredded300 gBok choysliced, stems and leaves kept separate
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 3⅓ cups loosely packed100 gBaby spinach
  • 8 cloves24 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 3 medium45 gGreen onionssliced, whites and greens kept separate
  • 1¾ tsp3 gCrushed red pepper
  • 3 tbsp40 gLow-sodium soy sauce
  • 1 tbsp21 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 1 tbsp8 gCornstarch
  • ½ cup120 gWater
  • 1½ tbsp20 gCanola oil
  • 1¾ tsp8 gToasted sesame oil

Steps

  1. Soak the rice noodles in very hot tap water for 8 to 10 minutes until pliable, then drain and set aside.
  2. While the noodles soak, make the chili garlic sauce: whisk the soy sauce, honey, cider vinegar, cornstarch, red pepper flakes and water in a bowl.
  3. Heat half of the canola oil in a large skillet over medium-high heat. Add the chicken thigh strips in one layer and cook 6 to 7 minutes, turning, until browned and 165°F (74°C) inside. Move the chicken to a plate.
  4. Add the remaining half of the canola oil to the skillet. Add the garlic, ginger and green onion whites and stir 30 seconds until fragrant.
  5. Add the bok choy stems and kale and stir-fry 3 minutes until the kale wilts.
  6. Add the bok choy leaves and spinach and toss 1 minute until just wilted.
  7. Return the chicken to the skillet, add the drained rice noodles, then stir the chili garlic sauce and pour it in. Toss 2 minutes until the sauce thickens and coats the noodles.
  8. Drizzle with the toasted sesame oil, scatter the green onion greens on top and serve hot.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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