This Sweet Chili Chicken Noodle Bowl is an easy, flavorful meal. It’s sweet and spicy with a burst of fresh lime flavor.
This Sweet Chili Chicken & Noodle Bowl is really an extension of my Thai Sweet Chili Chicken recipe. We are obsessed with this chicken and make it fairly often. Its simple and flavorful and hits the spot!
The chicken goes so well with both rice and noodles but we found that lately, we have been tossing the chicken (and sauce) with noodles and devouring the noodle bowl.
While I didn’t include any veggies in this recipe, I highly recommend you add your favourites to the dish to make it a well-rounded all-in-one dinner.
Why we love this recipe
- It’s delicious! This dish is spicy, sweet, and oh-so-yummy!
- The dish is easy to put together.
- You can easily change things up to suit your own tastes or ingredients you have on hand. You can add veggies or swap out proteins, for example.
Ingredients in this Sweet Chili Chicken & Noodle Bowl
- Sweet Chili Sauce: store-bought or homemade sauce.
- Soy sauce: If you wish to make this dish gluten-free, you can opt for a gluten-free tamari sauce or coconut aminos.
- Honey
- Lime: juiced limes are used in the marinade/glaze, but we also love to serve the dish with additional lime wedges so diners can squeeze fresh juice if they desire it.
- Ginger: ground ginger is what I use because its something I always have on hand where as I don’t always have fresh ginger. That said, you can easily substitute fresh ginger. I would use 1 tablespoon of fresh ginger in this recipe.
- Chicken breasts: halved to make 4 cutlets.
- Rice noodles: or soba noodles, linguine, or similar.
- Olive oil
- Cornstarch: to thicken the sauce for the noodles.
- Green onion: thinly sliced
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Sweet Chili Chicken & Noodle Bowls
- Make the marinade. In a large bowl or baking dish add the sweet chili sauce, soy sauce, honey, ground ginger, and lime juice and mix together to make the marinade. Reserve 1/2 cup of the marinade in a separate bowl and set aside.
- Marinate the chicken. Add the chicken to the large bowl and toss in the marinade. Cover and let marinade in the fridge for at least 30 minutes. [If you can, it is better to marinade the chicken for a few hours.]
- Cook the chicken. In a large skillet, heat the olive oil. Add the chicken and cook for about 5 minutes on each side or until the chicken is cooked through. [Note: depending on the size of your chicken cutlets, you may need to adjust the cooking time. Always use a meat thermometer to check that is cooked through.]
- Simultaneously cook the noodles. Meanwhile, bring a large pot of water to a boil and prepare rice noodles according to package directions. Drain and return to the pot. Add the reserved marinade to the noodles and toss together over medium-low heat. In a small bowl, mix 1 tablespoon of cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the noodles and stir for 1 minute.
- Serve. Divide the noodles into 4 bowls. Slice the chicken cutlets and place them on top of the noodles in each bowl. Sprinkle each bowl with green onion and serve with lime slices.
Frequently Asked Questions
Yes, you can certainly add veggies to this bowl. In fact, we often do. Some of our favorites include broccoli, sliced red bell pepper, broccolini, matchstick or thinly sliced carrots, snap peas, and green beans.
It depends on the type of veggie you are adding to the dish. For broccoli and broccolini, I add them to the noodles as they are boiling.
For carrots, peppers, snap peas, and green beans, I saute them with a bit of oil in a pan to cook them to the desired tenderness. You can do this in your saute pan and then set them aside before you cook the chicken in the pan.
At the end, when you are tossing the noodles in the sauce, throw in your veggies too and get them nice and sauced up!
You can easily make this dish gluten-free with a few substitutions. Instead of soy sauce, you can use a gluten-free tamari sauce or coconut aminos. You will also need to make sure the noodles you use are gluten-free such as rice noodles.
Yes, you can easily swap in pork, beef, or shrimp, for example.
Hope you enjoy this dish as much as we do!
Bon appetit!
-Cathy
If you are a fan of Asian-inspired noodle dishes, you may also like:
Shrimp Pad Thai
Soba Noodle Salad with Honey Sesame Dressing
Sesame Peanut Noodles
Shrimp Ramen Stir Fry
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Sweet Chili Chicken & Noodle Bowl
Ingredients
- 1 cup Sweet Chili Sauce
- 1/4 cup soy sauce You can substitute a gf tamari sauce or coconut aminos to make this dish gluten free.
- 3 tablespoon honey
- juice of 2 lime
- 1/4 teaspoon ground ginger
- 2 chicken breasts halved (making 4 cutlets)
- 350 g rice noodles (can sub soba noodles, linguine, or similar)
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 3 green onion thinly sliced
- lime wedges, for serving
Instructions
- In a large bowl or baking dish add the sweet chili sauce, soy sauce, honey, ground ginger, and lime juice and mix together to make the marinade. Reserve 1/2 cup of the marinade in a separate bowl and set aside.
- Add the chicken to the large bowl and toss in the marinade. Cover and let marinade in the fridge for at least 30 minutes. [If you can, it is better to marinade the chicken for a few hours.]
- In a large skillet, heat the olive oil. Add the chicken and cook for about 5 minutes on each side or until the chicken is cooked through. [Note: depending on the size of your chicken cutlets, you may need to adjust the cooking time. Always use a meat thermometer to check that is cooked through.]
- Meanwhile, bring a large pot of water to a boil and prepare rice noodles according to package directions. Drain and return to the pot. Add the reserved marinade to the noodles and toss together over medium-low heat. In a small bowl, mix 1 tablespoon of cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the noodles and stir for 1 minute.
- Divide the noodles into 4 bowls. Slice the chicken cutlets and place them on top of the noodles in each bowl. Sprinkle each bowl with green onion and serve with lime slices.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Made this for dinner last night and it was amazing! Chicken had so much flavour!! Great dish and super easy to make!! Definitely will be making this again!!
It makes me so happy to hear that you tried it and liked it!! Thanks for sharing!
This was fantastic!! I added veggies–onion, carrots, broccoli, peas, red and green peppers. Such great flavor, just like the restaurant downtown!!
I am so happy you liked it!