Sweet Chili Chicken with Rice Noodles

My two boys love this. I fed it to my sisters kids one day and the reviews were not so favorable. This has a spicy bite to it and a slippery texture. It can be an acquired taste to get used to the noodles. It is worth it however.

3 boneless chicken breasts pounded flat and thin
1 cup sweet chili sauce form Asian store
Rice noodles cooked according to package directions
1 cup flour
1 bunch green onions
2 garlic cloves minced
Canola oil

Cut flattened chicken into medallions (about 6 from each breast). Dredge chicken in flour, fry in oil just until lightly brown, about 1-2 minutes per side. Drain on paper towel. Saute onions and garlic. Add chili sauce to pan heat just until bubbly to heat sauce. Toss chicken and onion mix into sauce. Serve over noodles. Can be garnished with sliced green onions. Overcooking meat will result in dry tough chicken.


dredge: verb
to coat (food) by sprinkling (as with flour)

This is different than breading. This is a technique of lightly flouring or dusting a meat or vegetable to increase moisture while frying. No egg or milk is involved.


Products are available at an Asian grocery store, larger grocery stores or online. I live in a town that only has a small market with essentials. I go to the “big city” to buy these specialty items.

Why I use Maggi seasoning, it has a better flavor and less salt than store bought soy sauce.

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