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Weeknight style Thai Black Pepper Chicken and Garlic Noodles. The super fast Thai chicken noodle bowl that looks like takeout, but tastes so much better…and it’s healthier too! Quick-cooking chicken tossed in a sweet, tangy, and spicy Thai style black pepper sauce with plenty of broccoli, cashews, and basil. Serve this chicken over saucy garlic butter rice noodles and top with extra lime juice. Every bite is saucy, sweet, spicy, and hinted with basil. Itâs delicious and healthy. Major bonus? This comes together in no time at all (under 30 minutes). Perfect for busy weeknights when youâre looking for something a little more special, but still quick, healthy-ish, and DELICIOUS.
Making Monday night Thai inspired food a thing and so happy about it. I’ve been saying this for weeks, but all I’m craving right now is colorful food, anything fun, and anything different. Any kind of recipe that I haven’t made before. With life in quarantine being much the same every day, I’m thankful to have food as an outlet for spontaneity. Just something different to break up the days, you know?
So yeah, long story short, I’m switching up recipes these days. I’ve made things like a whipped coffee white Russian, Mexican taquitos, and Italian style ravioli. I even ventured towards Cuban with my skillet cheesy Cuban chicken and rice bake and creamy coconut lime mojitos.
Cooking has been the only thing keeping me sane. What’s helping you guys?
Anyway, today we’re stepping into some quick-cooking Thai cuisine, and it’s truly my favorite kind of food.
I’ve had this dish in mind for a while now. My oldest brother Creighton is here and this week he pushed me to finally create the recipe. He’s been asking for some new quick-cooking Thai inspired chicken dishes, so I obviously had to deliver up something good.
Enter this under 30-minute Thai black pepper chicken. It’s not super traditional, but it was inspired by black pepper chicken. Which customarily, is a mix of chili peppers, garlic, ginger, rice vinegar, fish sauce, and plenty of black pepper. My take has all these flavors too…but also some additional ones as well.
It’s saucy, spicy, sweet, a touch salty, and just about as delicious as a quick-cooking Thai chicken dinner can get. I really canât say enough good things about this recipe. Itâs one of those dishes that will become a monthly staple.
Why? Well, itâs simple, itâs quick, itâs pretty healthy, and itâs a dinner that most everyone can really enjoy.
First up, toss the chicken with a little cornstarch, turmeric, and ginger. Tossing the chicken with cornstarch allows it to get extra crispy and caramelize while cooking.
Now make the sauce. It’s simply, honey, soy sauce, rice vinegar, and plenty of chili flakes, plus black pepper.
Pan-fry the chicken in a little oil until it is crisp. Add plenty of broccoli, a handful of cashews. Then pour over the sauce and let it simmer down and thicken over the chicken and broccoli.
As the chicken is cooking, boil some rice noodles and toss them in a hot pan full of butter and garlic. Yes, noodles, butter, and garlic…but then add a touch of coconut milk for a little more sauce and additional creaminess. SO GOOD.
By the time the noodles have cooked, the chicken should be done as well. Now, put it all together…
Spoon the noodles plus the sauce into bowls, then add the chicken and broccoli. Finish each bowl off with a squeeze of fresh lime juice and fresh basil or cilantro.
Enjoy. Immediately.
Yes, this is that simple and that quick-cooking. Honestly, this will take you no more than thirty minutes to make and uses a good amount of pantry staples too!
For the broccoli, while I love it with this dish, you can really use whatever vegetable you have on hand. Bell peppers would be my top pick, then asparagus, but you could also use mushrooms, bok choy, carrots. Really, use whatever you’ve got.
Now, let’s talk about the noodles. I like to use vermicelli rice noodles, but you could use any variety of rice noodles or even angel hair pasta. The noodles are meant to be saucy, so once you toss them with the garlic butter sauce, make sure to serve right away.
And you guysâ¦thatâs it. Takes less than 30 minutes to make and it’s not only delicious but fun too. We might not be able to travel around the world right now, but at least we can create fun ethnic-inspired recipes at home any night of the week.
I’m all about that. So, Monday night Thai food?
Lastly, if you make this Thai black pepper chicken and garlic noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donât forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This was sooo good!!! I used some bok choy instead of broccoli as that is what I had on hand. But those noodles… dang!!! They were so tasty and a perfect compliment to the black pepper chicken. I will definitely be adding this to the rotation!
Hey Jenna,
Amazing!! So glad to hear that this recipe was enjoyed, I appreciate you making it! Happy Monday! xT
Loved this!!! Definitely adding to the rotation. I have never cooked with turmeric, and I have never cooked with coconut milk. The noodles with the garlic coconut milk sauce was the PERFECT compliment to this dinner. Iâm so impressed with this recipe and also myself!
Hey Lisa,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for giving it a try! So glad you enjoyed cooking with some new ingredients:) Xx
Kitty, Iâd find another recipe, she has so many to choose from that are outstanding, and you wonât be allergic to everything
It was perfectly delicious as written! My husband said âLetâs have this again tomorrow â
Thank you
,
Hey Margaret,
Wonderful!! I love to hear that this dish turned out well for you, thanks for trying it and your comment! Happy Friday:)
I’m allergic to soy sauce and coconut. Can I use fish sauce instead of soy? What about the coconut milk?
Hi Kitty,
Sure, you could use fish sauce or oyster sauce and another milk that you enjoy in place of the coconut milk. I hope you love this dish! xT
If I could give this 10 stars I would. Enough said.
Thanks so much Venessa!! Love to hear that this dish was a winner:) Have a great Friday! xT
What can you replace coconut milk with if you are allergic to coconut
Hi Kimmie,
Any other milk that you enjoy will work well here. Please let me know if you have any other questions! xT
This was excellent! I charred the broccoli first, then cooked chicken and thin sliced red onion instead of shallots. Used 1 tsp pepper and spice level was great. Served over coconut rice.
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! ð xT
Enjoyed this recipe very much. Added peppers as well and left out the lime (none in the house) served it over brown rice ramen noodles. Will definitely be making it again, its a great one to add or change up ingredients you have on hand. Thanks!
Thank you for trying out this recipe! Glad to hear you enjoyed it! xT
This is my favorite meal of all time! This was my first Half Baked Harvest recipe that Iâve made and Iâve been hooked! This recipe is very simple and is so delicious! All of the flavors come together so nicely. Iâve made it for so many family members and my young children and everyone raves about it. 10/10!
Hi Kara,
Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it was a hit! xx