This chicken long rice is so simple, and it's loaded with flavor. This recipe combines chicken thighs, a flavorful soy sauce broth mixture, and tender bean thread noodles. It's a delicate yet hearty dish everyone is sure to love!
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My Take On Chicken Long
If you're tired of bland chicken and rice, you're going to love this flavorful Hawaiian chicken long rice.
From the tender shredded chicken to the soft long rice noodles and umami-rich broth, you won't be able to get enough of this dish. It's so rich, savory, and satisfying.
This recipe is perfect for an easy weeknight dinner or meal prep, and it's really effortless to make.
Since it comes together rather quickly, you'll have plenty of time to work on some tasty sides to serve with it. If you're wondering what to serve with it, my go-to sides are this fried polenta or this potato mochi.
Why You'll Love This Recipe
The flavor. This Hawaiian style chicken long rice has a really authentic flavor, and it's something you can't get in any other chicken and rice recipes.
Easy to make. The majority of this recipe is hands-off cooking, so you barely have to do a thing.
Healthy. This recipe is packed with protein from the chicken and nutrients from the bean noodles, and it's low in calories.
Ingredients
- Chicken broth- for the base of the soup element.
- Soy sauce- for flavor.
- Garlic cloves- for some savoriness.
- Ginger- for a subtle spice.
- Sugar- for a touch of sweetness.
- Chicken thighs- I like to use boneless skinless chicken thighs.
- Bean thread noodles- you can really use any noodles you want.
- Green onions- for a topping.
How To Make Chicken Long Rice
1. Cook the chicken: In a large pot, combine the chicken broth, soy sauce, garlic, ginger, and sugar. Bring everything to a boil, then add the chicken thighs. Reduce heat and simmer for 30-40 minutes.
2. Prep the noodles: In the meantime, place the bean thread noodles in a large bowl and pour warm water over them, just enough to cover the noodles completely.
3. Finish the dish: As soon as the chicken is done cooking, remove it from the pot with a slotted spoon and shred it. Put the shredded chicken back in the pot and add the green onion. Stir the soaked noodles into the chicken and broth and cook them for 5 minutes, just until they are translucent.
4. Serve: Transfer everything to a bowl, add more soy sauce on top, and garnish with green onion.
My Pro Tips To Make The Best Recipe
- Swap the bean thread noodles for any thin noodles like mung bean noodles, dried vermicelli noodles, or cellophane noodles (also known as glass noodles).
- Cook the chicken the day before to save time. Store it with the broth in an airtight container overnight.
- Use a low sodium chicken broth if you want to cut down on the salt.
- Make a double batch of this recipe because everyone will want seconds!
How I Recommend Storing and Reheating This Recipe
In the fridge: Put the leftovers into an airtight container and store them in the refrigerator for up to 4 days.
In the freezer: Transfer the leftovers to a freezer-safe bag or container and freeze for about 4 months.
Reheating: My favorite way to reheat this recipe is to put everything in a pot and let it simmer over low heat, frequently stirring until it is fully reheated. You can also reheat it in the microwave in 30-second intervals, but I don't like the texture it gives the chicken.
More Recipes To Try Next
- Halal Cart chicken over rice
- Huli huli chicken
- Shoyu chicken
- Southern chicken and rice
- Boiled chicken and rice
- Oven baked chicken with cream of chicken soup
Chicken Long Rice
This chicken long rice is so simple, and it's loaded with flavor. This recipe combines chicken thighs, a flavorful soy sauce broth mixture, and tender bean thread noodles. It's a delicate yet hearty dish everyone is sure to love!
Ingredients
- 4 cups chicken broth
- 3 tbsp. soy sauce
- 3 garlic cloves, minced
- 2 tbsp. ginger, peeled and grated
- 1 tsp. sugar
- 3-4 chicken thighs, boneless and skinless
- 8 oz. bean thread noodles
- ¼ cup green onions, sliced
Instructions
- In a large pot, combine the chicken broth, soy sauce, garlic, ginger, and sugar.
- Bring to a boil and add chicken thighs. Reduce heat and simmer for 30-40 minutes.
- In the meantime, place bean thread noodles in a large bowl and pour warm water over them, just enough to cover the noodles completely.
- When the chicken is done cooking, remove with a slotted spoon and shred it. Bring it back to the pot. Add the green onions as well.
- Stir noodles in and cook for 5 minutes, just until they are translucent.
- Add more soy sauce to taste (optional) and garnish with green onion.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 478Total Fat: 10gSaturated Fat: 2.8gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 101mgSodium: 1545mgCarbohydrates: 54.7gFiber: 0.9gSugar: 2.2gProtein: 39g
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