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Make spicy chili rice noodles with chicken in 20 minutes


These quick-cooking noodles get tossed together with filling chicken and colorful veggies like green beans and tomatoes for a meal you won’t soon forget.

20-minute rice noodels with chicken and chili sauce is a fab meal any night of the week

This spicy dish is such a delight, and it only takes about 20 minutes to get it on the table. Think about it: Within an hour, you can have dinner made, eaten and, if you’re ambitious, the dishes washed.

Serve something special that's super simple to make: 20-minute rice noodles with chicken in chili sauce

I added green beans and precooked chicken to a light, tomato-based sauce that includes spicy chili seasonings. You could add broccoli or zucchini to this versatile and tasty dish.

20-Minute rice noodles with chicken in spicy chili sauce recipe

This meal is quick and satisfying. Rice noodles take only a short time to cook (about 5 minutes), and you can mix them with so many types of veggies and seasonings, like in this dish.

Serves 4

Prep time: 5 minutes | Cook time: 12 minutes | Total time: 17 minutes


  • 8 ounces uncooked rice noodles (pad thai-style)
  • 1-1/2 tablespoons olive oil
  • 1/4 cup diced white onion
  • 1/2 cup diced tomatoes in juice
  • 1/3 cup chicken broth
  • 2 teaspoons chili garlic sauce, more or less to taste
  • 1 pound precooked chicken, cut into strips
  • Ground black pepper and fresh parsley or cilantro, for garnish


  1. To a large skillet over medium heat, add the olive oil. When the oil is hot, add the onion, and cook for about 3 minutes.
  2. Add the diced tomatoes in juice to the skillet, along with the broth. Add the chili garlic sauce, and mix to combine.
  3. Cook the sauce for 4 to 5 minutes or until the liquid absorbs slightly.
  4. Cook the rice noodles according to the package directions.
  5. Add the chicken to the skillet, and toss to coat the chicken with the sauce.
  6. Drain the cooked and rinsed noodles, and add them to the skillet over low heat. Mix to combine, and cook for 1 to 2 minutes or until heated through.
  7. Serve warm in individual bowls with ground black pepper as seasoning and fresh parsley or cilantro as garnish.

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