Authorluvafoodie
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Enjoy this tenderly spicy recipe with your couple that surely gives another meaning to the word "hot"!

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Yields1 Serving
Prep Time5 hrsCook Time45 minsTotal Time5 hrs 45 mins
 2 skinless chicken breasts
 1 tbsp. of Sriracha sauce
 2 tbsp. of fresh orange juice
 1 tbsp. of sesame oil
 1 tbsp. of soy sauce
 1 clove of minced garlic
 1 tbsp. chopped mint
 1 tbsp. chopped cilantro
 ½ cup of julienne cut carrots
 ½ cup of julienne cut red peppers
 ½ cup of sliced cucumbers
 ¼ cup of chopped onions
 2 tbsp. of lime juice
 1 tbsp. of honey
 1 ½ tbsp. fish sauce
 1 12 oz. package of dried rice noodles
 1 ½ cups of spring greens
1

1. In a medium size bowl combine; Sriracha sauce, orange juice, sesame oil, garlic and soy sauce.

2

2. Add chicken breasts and marinate for 4 hours.

3

3. In another bowl combine: mint, cilantro, lime juice, fish sauce and honey. Set aside.

4

4. In a large pot bring water to boil. Add rice noodles, boil for 4 minutes. Drain and rinse with cold water.

5

5. In a large bowl add rice noodles and mix with fish sauce mixture. Refrigerate for ½ hour.

6

6. Preheat oven to 375 degrees.

7

7. Drain off marinade and put chicken breasts in a shallow baking pan, bake for 40 minutes.

8

8. On two plates divide spring greens, onions, cucumbers, carrots and red pepper.

9

9. Top with 1 cup of noodles.

10

10. Slice chicken breasts and arrange on top of noodles.

Category

Ingredients

 2 skinless chicken breasts
 1 tbsp. of Sriracha sauce
 2 tbsp. of fresh orange juice
 1 tbsp. of sesame oil
 1 tbsp. of soy sauce
 1 clove of minced garlic
 1 tbsp. chopped mint
 1 tbsp. chopped cilantro
 ½ cup of julienne cut carrots
 ½ cup of julienne cut red peppers
 ½ cup of sliced cucumbers
 ¼ cup of chopped onions
 2 tbsp. of lime juice
 1 tbsp. of honey
 1 ½ tbsp. fish sauce
 1 12 oz. package of dried rice noodles
 1 ½ cups of spring greens

Directions

1

1. In a medium size bowl combine; Sriracha sauce, orange juice, sesame oil, garlic and soy sauce.

2

2. Add chicken breasts and marinate for 4 hours.

3

3. In another bowl combine: mint, cilantro, lime juice, fish sauce and honey. Set aside.

4

4. In a large pot bring water to boil. Add rice noodles, boil for 4 minutes. Drain and rinse with cold water.

5

5. In a large bowl add rice noodles and mix with fish sauce mixture. Refrigerate for ½ hour.

6

6. Preheat oven to 375 degrees.

7

7. Drain off marinade and put chicken breasts in a shallow baking pan, bake for 40 minutes.

8

8. On two plates divide spring greens, onions, cucumbers, carrots and red pepper.

9

9. Top with 1 cup of noodles.

10

10. Slice chicken breasts and arrange on top of noodles.

Sriracha Chicken Noodle Salad

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