A little spicy, loaded with flavor, and veggies! These Sriracha Chicken Rice Noodle Bowls are one of my new favorite meals. Seriously so good. I have been enjoying cooking with chicken thighs more and these are marinated, cooked with a spicy sauce, and then served up with some fresh veggies and rice noodles.
I have been experimenting a little bit more with cooking with chicken thighs. They are budget friendly (especially with the cost of meat right now), they are tender, and vert versatile. My last chicken thigh recipe I shared with you was my Honey Orange Chicken Skillet. I have made it several times and absolutely love it!
What I love about these easy Sriracha Chicken Rice Noodle Bowls
- Easy to make
- Budget Friendly
- Flavorful
- Spicy
- Uses herbs and veggies from the garden
- Healthy (ish)
- Different
We do not eat that much chicken around here. Usually I will make something for myself for lunch like my Shortcut Chicken Teriyaki Lettuce Wraps. These rice noodle bowls were for me, too. My husband just snacked on the chicken and noodles (skip the veggies of course). I have a lot of cucumbers growing in the garden so decided to use those in this recipe but shredded zucchini would work, too!
Anyways, if you are like me and enjoy a little spice in your life, I highly recommend giving these Sriracha Chicken Rice Noodle Bowls a try. They may look a little fancy, but they are not. You could even cook this on the Blackstone griddle outside if you want to like my Steak and Vegetable Noodle Stir Fry.
How to make these easy Sriracha Chicken Rice Bowl Recipe
For the marinade:
First make the chicken thigh marinade by mixing the coconut aminos or soy sauce with sriracha sauce in a mixing bowl then add the chicken thighs. Let marinade while you prep the rest of the ingredients and get your pans out.
Prep the veggies:
Wash and chop the lettuce you will be using. I love Romaine so I used that. Next wash and finely slice the cucumber and carrots. And slice up your jalapenos or any other toppings and set aside.
Cook the chicken:
Heat up the pan or a cast iron skillet works well for this recipe. Add in the oil and transfer the chicken thighs from the marinade into the pan. Cook for a few minutes on each side (covered if desired to help keep the chicken moist). Then make the sauce while the chicken is cooking.
Once the chicken reaches an internal temperature of 165 degrees F pull them from the pan. Slice or chop the chicken as desired.
How to make the Spicy Peanut Sauce:
While the chicken is cooking, combine the peanut butter, the ginger, garlic, sriracha, soy sauce (or coconut aminos), rice vinegar, and warm water. You can add more water as needed to thin the sauce to your desired consistency. Whisk until everything is combined.
Assemble the chicken rice noodle bowls:
Once everything is prepared add the cooked noodles to the bowl, top with the sriracha chicken, chopped lettuces and veggies. Then drizzle with the the spicy peanut sauce. Add some lime wedges, chopped peanuts or even mint for garnish and enjoy!
Substitutions & Addictions:
- I used chicken thighs but chicken breasts would work, too.
- Want to try it with shrimp? Go for it!
- Don’t have coconut aminos? You can use low sodium soy sauce.
- Don’t like cucumber? Leave it out! Can used shredded zucchini, too!
What are Coconut Aminos?
Coconut Aminos is a sauce similar to soy sauce that is used to flavor Asian insipred dishes. It is a little sweeter and generally has less sodium than soy sauce. I have made it with soy sauce and the coconut aminos (whatever I had at the time).
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Sriracha Chicken Rice Noodle Bowls
Equipment
- cast iron skillet or similar
Ingredients
- 1 lb Chicken Thighs boneless/skinless
- 1/4 cup coconut aminos or low sodium soy sauce
- 3-4 tbsp Sriracha Sauce
- 1 6-8 oz. package of rice noodles cooked according to box
- 1 head of Romaine lettuce
- 1 bunch cilantro
- 1 cup matchstick carrots or large carrots finely sliced
- 1 cucumber (julienne) optional can used shredded zucchini too
- 1-2 jalapenos sliced
- ¼ cup peanuts chopped
- Lime wedges and fresh mint leaves for garnish optional
For the Spicy Peanut Sauce:
- ½ cup creamy peanut butter
- 1 tbsp pf grated ginger or ginger powder
- 3 cloves of garlic minced
- 3 Tbsp Sriracha Sauce
- 3 Tbsp coconut aminos or low sodium soy sauce
- 3 Tbsp rice vinegar
- ½ cup warm water or more to thin the sauce to desired consistency
Instructions
For the marinade:
- First make the chicken thigh marinade by mixing the coconut aminos or soy sauce with sriracha sauce in a mixing bowl then add the chicken thighs.
Prep the veggies:
- Wash and chop the lettuce you will be using. Then wash and finely slice the cucumber, and carrots (or use Matchstick). And slice up your jalapenos or any other toppings and set aside.
Cook the chicken:
- Heat up the olive oil in your cast iron pan. Transfer the chicken thighs from the marinade into the pan. Cook for a few minutes on each side (covered if desired to help keep the chicken moist). Make the sauce while the chicken is cooking.
- Once the chicken reaches an internal temperature of 165 degrees F pull them from the pan. Slice or chop the chicken as desired.
For the Spicy Peanut Sauce
- While the chicken is cooking, combine the peanut butter, the ginger, garlic, sriracha, soy sauce (or coconut aminos), rice vinegar, and warm water. You can add more water as needed to thin the sauce to your desired consistency. Whisk until everything is combined.
- Once everything is prepared add the cooked noodles to the bowl, top with the sriracha chicken, chopped lettuces and veggies. Then drizzle with the the spicy peanut sauce.
- Add some lime wedges, chopped peanuts or even mint for garnish and enjoy!
