Thai Basil Ground Chicken Noodles

Rice noodles tossed with savory stir-fried ground chicken, fragrant garlic, fresh basil, chili, and a bright squeeze of lime for a quick weeknight meal.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 ounces rice noodles
• 1 pound ground chicken
• 1 cup basil leaves
• 4 cloves garlic
• 1 unit red chili
• 3 tablespoons soy sauce
• 1 unit lime
• 1 teaspoon brown sugar
• 1 tablespoon neutral cooking oil
• 2 tablespoons water

Cooking instructions

1. Soak or cook the rice noodles according to the package directions until just tender. Drain and rinse briefly with cool water; set aside. (about 8 min)
2. Mince the garlic and chili. Zest and juice the lime; reserve 2 tablespoons of lime juice. Stir together the soy sauce, brown sugar, water, and lime juice. (about 3 min)
3. Heat the oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it into small pieces, until no longer pink and it reaches 165°F in the thickest pieces, about 5 to 6 minutes. (about 6 min) — 165°F
4. Add the garlic and chili and stir-fry until fragrant, about 1 minute. Pour in the soy mixture and cook until slightly reduced, about 1 minute. (about 2 min) — Medium-high
5. Add the noodles and toss until evenly coated and hot, about 2 minutes. Remove from the heat, fold in the basil until wilted, and serve with the remaining lime cut into wedges. (about 2 min)