Ingredients
1 tbsp olive oil
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
4 cloves garlic, minced
1 inch fresh ginger, grated
6 cups chicken broth
2 tbsp low-sodium soy sauce
8 oz long rice (mung bean vermicelli) noodles
3 green onions, chopped, plus more for garnish
1 tsp sesame oil (optional)
Salt and black pepper to taste
Instructions
Step 1: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped chicken thighs and cook until lightly browned on all sides, about 5-7 minutes.
Step 2: Add the minced garlic and grated ginger to the pot. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 3: Pour in the chicken broth and soy sauce. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes, allowing the chicken to cook through and the flavors to meld.
Step 4: While the chicken simmers, soak the long rice noodles in a bowl of hot (not boiling) water for 5-7 minutes, or until softened. Drain well and use kitchen shears to cut them into shorter, more manageable lengths (about 4-6 inches).
Step 5: Stir the drained and cut long rice noodles into the pot with the chicken and broth. Continue to simmer for another 5-7 minutes, or until the noodles are completely tender and have absorbed some of the flavorful broth.
Step 6: Stir in the chopped green onions and a drizzle of sesame oil, if desired, just before serving. Taste and adjust seasoning with salt and pepper if needed.
Notes
For best results, use fresh ginger and garlic. Adjust soy sauce to your taste, especially if using a higher sodium broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Healthy Dinner
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken long rice, easy chicken recipe, comfort food, light dinner, Hawaiian food, glass noodles, mung bean vermicelli, healthy chicken, weeknight meal, ginger chicken
