Description
This Lemon Garlic Chicken Noodle Bowl is a comforting and flavorful dish featuring tender chicken breasts cooked in a fragrant, spiced lemon garlic broth with creamy accents. Paired with chewy potato glass noodles and topped with crunchy nuts, fresh herbs, and zesty lemon, this recipe delivers a balanced and satisfying meal perfect for a weeknight dinner or a casual gathering.
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 and Seasoning
- 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 (adjust based on noodle type)
- 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 potato 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 flour, paprika, dried oregano, salt, and black pepper on a plate. Dredge the chicken breasts in this mixture to coat evenly.
- Cook Chicken: Heat the olive oil in a deep pan over medium heat. Add the coated chicken breasts and cook for about 4 minutes per side until they turn golden brown.
- Build Broth: Add minced garlic, salt, turmeric, paprika, dried oregano, and chili flakes to the pan with the chicken. Sauté for 1 minute until the spices become fragrant.
- Add Liquids: Stir in the chicken broth, honey, lemon juice, and lemon zest. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 5 minutes to develop flavors.
- Rest Chicken: Remove the chicken from the broth and set aside to rest; this helps retain juices before slicing.
- Finish Broth and Cook Noodles: Add the fresh cream or coconut cream to the broth and bring it gently back to a boil. Add the potato glass noodles, reduce heat, and simmer for about 10 minutes until tender. Remove from heat, allowing noodles to absorb the flavorful broth; stir occasionally and add hot water if needed to adjust consistency.
- Assemble Bowls: Slice the rested chicken breasts. Divide the noodles and broth into serving bowls. Top with sliced chicken, then garnish with thinly sliced red shallots, black sesame seeds, crushed cashews or peanuts, fresh herbs like coriander, parsley, or Thai basil, and lemon wedges for added zest.
Notes
- Adjust chicken broth quantity depending on the type and absorbency of noodles used.
- Fresh cream can be substituted with coconut cream for a dairy-free option.
- Allowing the noodles to rest off heat in the broth intensifies the flavor absorption.
- Use a deep pan or skillet with lid to ensure even cooking and broth reduction.
- To make it spicier, increase chili flakes or add fresh chilies to the broth.
