Ingredients
3 1/2
oz uncooked rice stick vermicelli (from 7-oz package), broken into 6-inch pieces
1
tablespoon vegetable oil
20
oz boneless skinless chicken thighs, cut into 1-inch pieces
1
bunch green onions, thinly sliced on the bias, whites and greens divided
2
tablespoons soy sauce
1
tablespoon hoisin sauce
1
tablespoon fish sauce
1
teaspoon Sriracha sauce
1
carton (32 oz) Progresso™ unsalted chicken broth
1
tablespoon fresh lime juice
1/4
cup cilantro leaves
1/4
cup mint leaves
1
jalapeño chile, thinly sliced
Preparation
In large shallow microwavable bowl, microwave 2 quarts water uncovered on High 4 to 5 minutes or until boiling. Carefully add noodles to water; let soak at least 10 minutes until softened. Drain.
In 4-quart Dutch oven, heat oil over medium-high heat until shimmering. Pat chicken dry with paper towel. Cook chicken in oil on one side until brown, 4 to 5 minutes, then stir and cook 4 minutes longer.
Stir in green onion whites. Cook 1 minute, then stir in soy sauce, hoisin sauce, fish sauce and Sriracha sauce until combined. Stir in broth; heat just to boiling over high heat.
Remove from heat; stir in noodles, then stir in lime juice.
Divide among 4 bowls; top with green onion greens, cilantro, mint and jalapeño chile slices.
