YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken and Fresh Vegetable Noodle Bowl
Enjoy a vibrant and satisfying bowl featuring tender, spicy grilled chicken paired with delicate rice noodles and a refreshing medley of crisp vegetables. The kick of sriracha combined with a hint of sesame oil brings depth to the flavors, making every bite as nourishing as it is delicious.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Rice Noodles (cooked)
1/2 medium Red Bell Pepper
1/2 medium Carrot
1/4 medium Cucumber
1 tbsp Sriracha Sauce
1 tsp Sesame Oil
PREPARATION
Begin by marinating the chicken breast lightly with a pinch of salt and a drizzle of sesame oil. Let it sit for about 10 minutes to absorb the flavors.
Preheat your grill or skillet over medium-high heat. Grill the chicken breast for 5-7 minutes on each side until cooked through and nicely charred on the edges. Once done, slice the chicken into thin strips.
Prepare the rice noodles according to package instructions; typically, this involves soaking them in hot water for a few minutes until they become tender, then draining.
While the noodles are cooking, julienne the red bell pepper and carrot, and slice the cucumber into thin half-moons.
In a large bowl, combine the cooked rice noodles with the fresh vegetables. Toss in the sriracha sauce, adjusting the amount to desired spice level.
Top the vegetable noodle bowl with the grilled chicken slices, and drizzle an additional drop of sesame oil if desired for extra flavor.
Mix gently to combine all the elements and serve immediately, enjoying the balance of heat, refreshing crunch, and savory chicken.