One-Pot High Protein Chicken Vermicelli Noodles (Print Version)
Quick One-Pot High Protein Chicken Vermicelli Noodles. An easy, flavorful meal packed with lean protein and tender vermicelli, perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ The Lean Protein Core
01 -
1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch pieces
02 -
1 tbsp cornstarch
→ Aromatic & Veggie Medley
03 -
1 tbsp sesame oil
04 -
1/2 yellow onion, diced
05 -
4 cloves garlic, minced
06 -
1 tbsp fresh ginger, grated
07 -
1 cup carrots, julienned or thinly sliced
08 -
4 cups bok choy, chopped
→ Noodle & Broth Foundation
09 -
4 cups low-sodium chicken broth
10 -
6 oz vermicelli rice noodles
→ Savory Sauce & Fresh Finish
11 -
1/4 cup low-sodium soy sauce
12 -
1 tbsp fish sauce
13 -
1 tbsp rice vinegar
14 -
1 tsp light brown sugar
15 -
1 tsp Sriracha or chili garlic sauce (optional)
16 -
1 fresh lime, for juice
17 -
1/4 cup green onions, sliced, for garnish
18 -
1/4 cup fresh cilantro, chopped, for garnish
19 -
Salt and black pepper to taste
# Instructions:
01 -
Cut 1 1/2 lbs boneless, skinless chicken breast into 1-inch pieces. In a bowl, toss the chicken with 1 tbsp cornstarch until evenly coated. This step ensures tender chicken for your One-Pot High Protein Chicken Vermicelli Noodles. Separately, whisk together 1/4 cup low-sodium soy sauce, 1 tbsp fish sauce, 1 tbsp rice vinegar, 1 tsp light brown sugar, and 1 tsp Sriracha (optional).
02 -
Heat 1 tbsp sesame oil in a large pot or Dutch oven over medium-high heat. Add 1/2 yellow onion, diced, and sauté for 2-3 minutes until softened. Stir in 4 cloves garlic, minced, and 1 tbsp fresh ginger, grated, cooking for 1 minute until fragrant.
03 -
Add the cornstarch-coated chicken to the pot and cook for 3-5 minutes, stirring occasionally, until lightly browned on all sides. Stir in 1 cup julienned carrots and 4 cups chopped bok choy, cooking for another 2-3 minutes until slightly tender-crisp.
04 -
Pour in 4 cups low-sodium chicken broth. Add the prepared sauce mixture from Step 1 to the pot. Bring the liquid to a gentle simmer, stirring to combine all the delicious flavors for your One-Pot High Protein Chicken Vermicelli Noodles.
05 -
Add 6 oz vermicelli rice noodles to the simmering broth, pushing them down to submerge. Cook for 3-5 minutes, or according to package directions, until the noodles are tender and most of the liquid has been absorbed. Stir frequently to prevent sticking.
06 -
Remove the pot from heat. Stir in the juice of 1 fresh lime. Season with salt and black pepper to taste. For the best One-Pot High Protein Chicken Vermicelli Noodles, let it rest for 2-3 minutes before serving. Garnish with 1/4 cup sliced green onions and 1/4 cup fresh cilantro.
# Notes:
01 -
Feel free to swap chicken breast for boneless, skinless chicken thighs for a richer flavor, or add other quick-cooking vegetables like bell peppers or snap peas.
02 -
Adjust the amount of Sriracha or chili garlic sauce to your preferred spice level. For a milder dish, omit it entirely.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb more liquid, so you might want to add a splash of broth when reheating.
04 -
For an extra boost of flavor and texture, consider topping your bowl with a drizzle of extra sesame oil, a sprinkle of toasted sesame seeds, or a fried egg.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Grater
06 -
Whisk
07 -
Tongs or spatula
# Nutrition Facts (Per Serving):
Calories: 540 kcal
Total Fat: 10 g
Total Carbohydrate: 47 g
Protein: 59 g