Recipe

• 1 lb boneless chicken breast, thinly sliced
• 2 Tbsp brown sugar
• 4 Tbsp soy sauce, divided
• 2 Tbsp fish sauce, divided
• 1 Tbsp hoisin sauce
• 1 Tbsp mirin
• 1 Tbsp sriracha
• 1 tsp sugar
• 1 large carrot, thickly julienned
• 3 Tbsp canola or vegetable oil, divided
• 1/4 large head of green cabbage, thinly sliced
• 1/3 cup cilantro leaves and tender stems
• Handmade Noodles or 12 oz store-bought noodles, cooked per packaging instructions
• Fried garlic, for serving
• Chile flakes, for serving

---

1. Combine brown sugar, 1 Tbsp soy sauce, and 1 Tbsp fish sauce in a large resealable bag. Add the chicken and massage the marinade into the chicken. Chill for 20-30 minutes.
2. Meanwhile, combine 3 Tbsp soy sauce, 1 Tbsp fish sauce, hoisin sauce, mirin, sriracha, and sugar in a small bowl. Set aside.
3. Place carrots in a microwave-safe bowl, add 1 Tbsp water, and cover with a paper towel. Microwave the carrots for 1 minute, then let stand in the microwave for another minute. Drain the carrots and set aside.
4. Heat 2 Tbsp oil in a large skillet over medium-high heat. Cook the chicken, tossing occasionally, until browned and cooked through, about 3 minutes. Remove the chicken to a medium bowl and wipe out the skillet.
5. Heat 1 Tbsp oil in the same skillet over medium heat. Add the carrots and cabbage and cook, stirring occasionally, until cabbage is wilted, about 4 minutes.
6. Add the noodles, cilantro, and soy sauce mixture to the skillet and cook, tossing constantly, until the sauce thickens and evenly coats the noodles and veggies, 2-3 minutes. Return the chicken to the skillet and toss to combine.
7. Serve noodles with fried garlic and chile flakes.

Explore more recipes…

—– see more —–