Fit To Be Thai'd Recipe
Asian chicken, crispy rice noodles, black forbidden fried rice, red cabbage salad, carrots, red peppers, bean cilantro, Asian vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Asian Chicken
Crispy Rice Noodles
Black Forbidden Fried Rice
Salad
Asian Vinaigrette
Method
Asian Chicken
- 1
Marinate the Chicken
In a bowl, combine soy sauce, minced garlic, grated ginger, olive oil, and lime juice. Add the chicken breasts and marinate for at least 30 minutes.
- 2
Cook the Chicken
Heat a skillet over medium-high heat. Add the marinated chicken and cook for 6-7 minutes on each side until cooked through. Remove from heat and let rest before slicing.
Crispy Rice Noodles
- 3
Prepare the Rice Noodles
Cook the rice noodles according to package instructions. Drain and set aside.
- 4
Fry the Noodles
In a deep pan, heat vegetable oil. Once hot, fry the noodles in batches until crispy and golden. Remove with a slotted spoon and drain on paper towels.
Black Forbidden Fried Rice
- 5
Cook the Black Forbidden Rice
Rinse the black rice under cold water. In a pot, combine the black rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender.
- 6
Prepare the Fried Rice
In a large skillet, heat vegetable oil. Add cooked black rice, chopped green onions, soy sauce, and sesame oil. Stir-fry for 3-4 minutes until heated through.
Salad
- 7
Assemble the Salad
In a large bowl, combine shredded red cabbage, julienned carrots, sliced red bell pepper, chopped cilantro, and bean sprouts. Toss to mix.
Asian Vinaigrette
- 8
Mix the Vinaigrette
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, and chili flakes until well combined.
