Korean Spicy Chicken Rice Noodle Bake
Description
This Korean spicy chicken rice noodle bake is not only my new favorite spicy chicken, it’s also my new favorite way to cook rice noodles. Chicken is marinated briefly in a gochujang marinade, then dry rice vermicelli goes directly into the baking dish, chicken thighs are placed on top, and the dish bakes quickly to perfection. As a bonus, the leftovers can be served cold on greens for an amazing salad.
Ingredient
- 1 lb chicken breast, sliced into thin strips
- 8 oz rice noodles
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, diced
- 1 cup frozen peas
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried chili flakes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons gochujang (Korean chili paste)
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 cup shredded mozzarella cheese
Direction
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the chicken strips with 1 tablespoon of olive oil, 1 minced garlic clove, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of dried chili flakes, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Let it marinate for 15 minutes.
3. In the meantime, cook the rice noodles according to package instructions, and set them aside.
4. Heat a large skillet over medium-high heat and add the marinated chicken strips. Cook until they are browned on all sides, about 5-7 minutes.
5. Add the sliced red and green bell peppers, diced onion, and frozen peas to the skillet with the chicken. Stir and cook for another 5 minutes.
6. In a small bowl, whisk together 1 cup of chicken broth, 1/4 cup of soy sauce, 1/4 cup of honey, and 2 tablespoons of gochujang.
7. Pour the sauce over the chicken and vegetable mixture in the skillet. Let it simmer for 5 minutes until the sauce thickens.
8. Grease a 9x13 inch baking dish with olive oil. Spread the cooked rice noodles evenly in the bottom of the dish.
9. Pour the chicken and vegetable mixture over the noodles. Top with chopped green onions, cilantro, and shredded mozzarella cheese.
10. Bake in the preheated oven for 15 minutes, until the cheese is melted and bubbly.
11. Serve hot and enjoy your delicious Korean Spicy Chicken Rice Noodle Bake!
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