Chicken and Broccoli Spicy Thai Noodles

After a busy afternoon, I needed a dinner I could prep and have ready in under 30 minutes since I just made it home around dinner time. Chicken and broccoli are staples in this household, and I’ve always got rice noodles in the pantry, so tonight I whipped up these absolutely delicious Chicken and Broccoli Spicy Thai Noodles.

We all know chicken and broccoli are healthy for us and are probably great to fit into our diets on most days, but I’m here to tell you they don’t have to be boring. When I was in my early twenties living alone and didn’t care as much about what I ate, I had grilled chicken and steamed broccoli almost every day, but oh my goodness, it got BORING and REDUNDANT.

Now I care a lot more about enjoying what I eat and having family dinners every night that my husband and son both enjoy as well, so my days of bland chicken and broccoli are over. These Spicy Thai Noodles are such a great weeknight dinner because they are flavorful and healthy and can be on the table in 20 minutes. That’s my kind of dinner.


Begin by boiling a pot of water to cook your rice noodles in. If you’ve got time you can soak your rice noodles beforehand (I do this when I have a little more time to spare), but you don’t have to. Add the rice noodles to boiling water and cook until tender. This should take about 7-10 minutes, but stir often because rice noodles have a tendency to stick together pretty easily if you ignore them. When they are tender, drain and rinse and set to the side.


While your noodles are cooking, prepare the spicy Thai sauce by whisking together soy sauce, peanut butter, lime juice, rice vinegar, honey, and chili garlic sauce in small bowl. If you use low sodium soy sauce, you may need to add a little bit of salt to taste either to the sauce or at the end just before serving.

In a large saute pan, heat 2 tablespoons of oil over high heat, cut your chicken up into bite size pieces, and add to the pan. Season the chicken with salt. Cook about 2-3 minutes on each side until cooked through and no longer pink in the center. When chicken is cooked, remove from the pan and set to the side.

Next, add another tablespoon of oil along with your minced garlic, broccoli, and water to the pan. Cover and allow to cook for about 2 minutes until slightly browned, then turn over and cook covered for another 2-3 minutes. Be sure the pan is covered because this will allow the water to steam the broccoli. The broccoli is done when the florets are tender and bright green but still firm. Remember they will be coated in a sauce that will soften them a little more.

Now add your noodles, chicken, and sauce to the pan with the broccoli. Stir until everything is coated in the sauce. Lastly, move everything to the side of the pan and crack 2-3 eggs to fry. Once fully cooked, break eggs into small pieces with spatula and mix into the rest of the stir fry.


I like to garnish mine with green onion, chopped peanuts, and red pepper flakes. And there you have it, a delicious dinner in 20 minutes flat. There’s a lot going on in those 20 minutes though, so make sure your kids and husband are occupied and leave you to cooking 🙂


Chicken and Broccoli Spicy Thai Noodles

  • Servings: 4-5
  • Difficulty: Easy
  • Print

10-12 oz rice noodles
4-5 chicken boneless skinless chicken thighs or 2-3 chicken breasts
2-3 cups fresh, chopped broccoli florets
2-3 eggs
1/3 cup soy sauce
1/4 cup peanut butter
1/4 cup water
3 tbsp lime juice
3 tbsp rice vinegar
3 tbsp honey
1 tbsp of Huy Fong Chili Garlic Sauce, 8 oz (or more for added spice)
2 tsp minced garlic
4 tbsp cooking oil
Chopped peanuts (for garnish)
Chopped green onions (for garnish)
Red pepper flakes (for garnish)

1. Fill large pot halfway with water. Bring water to a boil, then add the rice noodles. Allow noodles to cook uncovered for 7-10 minutes until tender, stirring often so the noodles don’t stick to one another. Test by tasting- noodles should not be gummy or chewy. Once the texture is to your liking, drain and rinse the noodles, and set to the side.
2. While noodles are cooking, prepare sauce by whisking soy sauce, rice wine vinegar, lime juice, chili garlic sauce, honey, and peanut butter in small bowl.
3. Heat 2 tbsp oil in large saute pan over high heat. Cut chicken into bite size pieces, season with salt, and cook in pan until done (only about 5-6 minutes). Once fully cooked, remove chicken from pan and place in bowl to the side.
4. Add another tbsp of oil to the pan, 2 tsp of minced garlic, and broccoli florets. Add about 1/4 cup of water to the pan, then cover and allow to cook for about 2 minutes until slightly browned, then turn over and cook covered for another 2-3 minutes. At this point check so broccoli is firm but still tender.
5. Add noodles, chicken, and sauce into saute pan with broccoli. Stir until noodles are coated. Make a well in the center or space to the side to fry your eggs. Once fully cooked, break eggs into small pieces with spatula and mix into the rest of the stir fry.
6. Serve immediately. Garnish with chopped peanuts, green onions, and red pepper flakes.

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