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Pan-Seared Chicken Soup
A pan-seared Asian chicken thigh soup with scallions and garlic, finished with chili garlic sauce, soy sauce and oyster sauce, served over rice noodles.
Ingredients
Instructions
Season the chicken thigh and grill it over medium-high heat until well browned, about 6 minutes.
Add the scallions and garlic, cooking until softened, about 5 minutes.
Stir in the chili garlic sauce, soy sauce, oyster sauce and rice vinegar for 2 minutes.
Cook the rice noodles separately according to package directions.
Let the chicken simmer for about 16 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the rice noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
