Description
This comforting Lemon Garlic Chicken Noodle Bowl combines tender pan-seared chicken breasts with a fragrant, creamy broth infused with garlic, turmeric, paprika, and fresh lemon. Paired with gluten-free potato glass noodles and topped with crunchy shallots, sesame seeds, nuts, and fresh herbs, it offers a vibrant and nourishing meal perfect for any occasion.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts
- 2 tablespoons gluten-free plain flour
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 3 tablespoons olive oil
Broth
- 6 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 teaspoons chili flakes
- 2 tablespoons honey
- 2 liters chicken broth
- 60ml fresh lemon juice + zest of ½ lemon
- 500ml fresh cream or coconut cream
Noodles and Garnishes
- 2 packets (600g) Chang’s Potato Glass Noodles (or alternative glass noodles)
- Lemon wedges
- Black sesame seeds
- Red shallots, thinly sliced
- Crushed cashews or peanuts
- Fresh coriander (cilantro), parsley, or Thai basil
Instructions
- Prepare Chicken: Combine the gluten-free plain flour, paprika, dried oregano, salt, and black pepper on a plate. Dredge the chicken breasts in this mixture, ensuring they are evenly coated.
- Cook Chicken: Heat olive oil in a deep pan over medium heat. Add the coated chicken breasts and cook for about 4 minutes on each side until golden brown and cooked through.
- Add Aromatics: Add minced garlic, salt, turmeric, paprika, dried oregano, and chili flakes to the pan with the chicken. Sauté for 1 minute until fragrant, stirring to release their flavors.
- Build Broth: Pour in chicken broth, then add honey, fresh lemon juice, and lemon zest. Bring the mixture to a boil, then reduce heat to a simmer, cover and cook for 5 minutes to meld the flavors.
- Rest Chicken: Remove the chicken breasts from the broth and set aside to rest before slicing thinly.
- Finish Broth and Cook Noodles: Add the fresh or coconut cream to the simmering broth and bring to a gentle boil. Add the glass noodles and cook for 10 minutes, allowing them to soften and absorb the broth. Stir occasionally and add hot water if necessary to adjust consistency.
- Assemble Bowls: Divide noodles and broth evenly among serving bowls. Top with sliced chicken, then garnish with thinly sliced red shallots, black sesame seeds, crushed cashews or peanuts, fresh herbs, and lemon wedges for extra brightness and texture.
Notes
- Use gluten-free plain flour to keep this recipe gluten-free.
- Adjust the amount of chicken broth based on the type and quantity of noodles used to ensure the broth covers the noodles adequately.
- Coconut cream is a great dairy-free alternative to fresh cream for a richer flavor and vegan variation.
- Resting the cooked chicken before slicing helps retain its juices and keeps it tender.
- Adding fresh lemon juice towards the end preserves its bright, fresh flavor.
- If you prefer a spicier broth, increase the chili flakes to taste.
