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Dinner recipe · from the recipe book

Cilantro-Mint Chicken Rice Noodle Bowls

Tender seared chicken thighs and crisp-tender broccoli tossed with chewy rice noodles in a bright, zesty cilantro-mint-lime herb sauce, finished with crunchy peanuts.

Cilantro-Mint Chicken Rice Noodle Bowls

Ingredients

  • 1¼ lb550 gChicken thighs, boneless skinlesscut into bite-size strips
  • 9 oz250 gRice noodles, dry
  • 3¾ cups florets350 gBroccolicut into small florets
  • 2½ cups chopped40 gFresh cilantroleaves and tender stems
  • 2½ tbsp chopped15 gFresh mintleaves only
  • 3 medium45 gGreen onionssliced, green and white parts separated
  • 3 cloves9 gGarlicpeeled
  • 2 tbsp grated12 gFresh gingerpeeled and chopped
  • 1 whole14 gJalapeñoseeded and chopped
  • 1½ limes, juiced60 gLime juice
  • 2½ tsp15 gFish sauce
  • 1½ tsp10 gHoney
  • 3½ tbsp45 gCanola oil
  • 8⅔ cups2,060 gWater
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped
  • ¼ tsp2 gSalt

Steps

  1. Prepare all vegetables, herbs and chicken first as listed, and season the chicken thighs with the salt.
  2. Make the herb sauce: in a food processor or blender, blend the cilantro, mint, the white parts of the green onion, garlic, ginger, jalapeño, lime juice, fish sauce, honey, two-thirds of the canola oil and 60 g of the water until smooth. Set aside.
  3. Bring the remaining water (about 2000 g) to a boil in a kettle or pot, pour it over the rice noodles in a large bowl and soak until just tender, 6 to 8 minutes. Drain, rinse briefly with cool water and set aside.
  4. Heat the remaining one-third of the canola oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, turning, until browned and cooked to 165°F (74°C), 6 to 8 minutes. Transfer to a plate.
  5. Add the broccoli and a splash of water from the tap to the same skillet, cover and cook 3 to 4 minutes until bright green and crisp-tender.
  6. Reduce heat to low, return the chicken and add the drained rice noodles and the herb sauce. Toss for 1 minute until everything is coated and warmed through.
  7. Divide among 4 bowls and top with the green parts of the green onion and the peanuts.

Check labels: Gluten-free when you buy fish sauce labeled gluten-free.

Contains: Fish, Peanuts. Some brands contain gluten.

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

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