Vermicelli With Chicken Recipe

Soak or pre-cook vermicelli

Place dried rice vermicelli in a large heatproof bowl. Pour 4 cups of boiling chicken broth over the noodles to cover and let sit 3–5 minutes until pliable but still slightly undercooked. Drain, rinse briefly under cold water to stop cooking, and set aside in a colander. Reserve 1 cup of the soaking broth (or additional broth) for the sauce.

Slice chicken thighs into thin bite-sized strips (about 1/4" thick). In a bowl combine soy sauce, rice wine, cornstarch, sesame oil, and white pepper. Add the sliced chicken and toss to coat. Let marinate 10–15 minutes while you prepare vegetables.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add half the marinated chicken in a single layer, sear 1–2 minutes without moving, then stir-fry until cooked through (about 3–4 minutes). Transfer cooked chicken to a plate and repeat with remaining 1 tablespoon oil and chicken. Keep chicken warm.

In the same skillet or wok over medium heat, add 1 tablespoon vegetable oil if pan is dry. Add minced garlic and ginger and stir-fry 20–30 seconds until fragrant but not browned.

Add the white and light-green parts of the scallions, julienned carrot, and chopped bok choy. Stir-fry 2–3 minutes until vegetables are bright and just tender. If vegetables begin to stick, add 1–2 tablespoons of reserved broth.

Whisk together light soy sauce, oyster sauce, dark soy sauce (if using), sugar, reserved broth (about 1 cup), additional 1 cup chicken broth, salt, and black pepper in a small bowl. Pour the sauce into the skillet with the vegetables and bring to a simmer for 1 minute, scraping up any browned bits from the bottom of the pan.

Return cooked chicken to the skillet and stir to combine. Taste and adjust seasoning (add more salt or soy to taste). If the sauce is too thin, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water and stir into the simmering sauce to thicken slightly; cook 1 minute until glossy.

Add the drained vermicelli to the skillet, gently tossing and folding together with the chicken, vegetables, and sauce until the noodles are heated through and coated — about 1–2 minutes. If the mixture seems dry, add up to 2 tablespoons reserved broth to loosen.

Remove from heat. Drizzle toasted sesame oil over the dish and toss briefly. Transfer to a serving platter or individual bowls.

Garnish with sliced scallion greens, cilantro leaves, sesame seeds, and lime wedges on the side. Serve immediately.