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- s 2 tablespoons olive oil, divided 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon freshly grated ginger 6 cups chicken stock 2 tablespoon hoisin sauce 1 tablespoons fish sauce For the garnishes 1 onion, thinly sliced 2 cups bean sprouts 1/2 cup fresh cilantro leaves 1/2 cup fresh mint leaves 1 jalapeno, thinly sliced 2 limes, halved
- In a large pot of water, cook rice noodles according to package instructions; drain well and set aside.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken stock, hoisin sauce and fish sauce. Bring to a boil; reduce heat and simmer for 10 minutes.
Serve immediately with rice noodles and chicken, garnished with onion, bean sprouts, cilantro, mint, jalapeno and limes, if desired.