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Ingredients

2 tablespoons cornstarch 1 ½ tablespoons water 6 cups chicken broth 2 ½ tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon rice vinegar 1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste 2 teaspoons vegetable oil 2 teaspoons minced fresh ginger root 2 cloves garlic, minced 1 teaspoon ground coriander 1 (16 ounce) package thick rice noodles 1 cup sliced zucchini 1 cup sliced red bell pepper 2 cooked chicken breasts, cut into 1-inch cubes ¼ cup crushed peanuts ¼ cup chopped fresh cilantro

Nutrition Info

586.8 calories carbohydrate: 104.9 g cholesterol: 29.6 mg fat: 9.2 g fiber: 3.9 g protein: 17.4 g saturatedFat: 1.4 g servingSize: - sodium: 2736.3 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.

4 servings

Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce.