This dish brings the comforting flavors of Hawaii to your kitchen with a simple yet satisfying approach. I’ve refined this recipe to capture the authentic taste of chicken long rice, a beloved island classic.
The secret lies in the slow simmering of chicken with long rice noodles in a rich, ginger-infused broth. This method ensures every strand absorbs the deep, savory flavors that define traditional Hawaiian comfort food.
What emerges is a hearty bowl of tender chicken, soft noodles, and a fragrant broth that warms you from the inside out. It’s a dish that feels like a hug in edible form.
Perfect for family dinners or when you need a taste of island hospitality without leaving home. Here’s how to make it.
Ingredients for Hawaiian Chicken Long Rice
Simple ingredients bring island comfort to your kitchen with tender chicken and savory noodles.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Long Rice Noodles 🍜 | 8 oz | Dried cellophane noodles or bean thread noodles |
| Fresh Ginger 🌿 | 2 tbsp | Peeled and minced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts separated |
| Low-Sodium Chicken Broth 🍲 | 4 cups | Or substitute with vegetable broth |
| Low-Sodium Soy Sauce 🫕 | ¼ cup | For umami richness |
| Sesame Oil 🫒 | 1 tbsp | Toasted for nutty aroma |
| Mushrooms 🍄 | 1 cup | Shiitake or white button, sliced |
| Carrots 🥕 | 1 cup | Julienned or thinly sliced |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 1 tbsp | For sautéing aromatics |
| Cornstarch 🌾 | 1 tbsp | Mixed with 1 tbsp water for slurry |
The chicken is key here. Boneless, skinless thighs stay juicy through the long simmer—breasts can dry out. Look for fresh, plump thighs at your local butcher or Whole Foods (they usually carry good quality). For the noodles, cellophane or bean thread noodles are essential—found in the Asian aisle at most grocery stores or any Asian market.
No cellophane noodles? Rice vermicelli works in a pinch (just soak them first). Swap chicken broth for vegetable broth if you want a lighter flavor. Fresh ginger is non-negotiable though—powdered just won’t cut it. If you’re missing sesame oil, a tiny drizzle of toasted peanut oil gives a similar depth (but use sparingly).
This tastes even better the next day once all the flavors meld. Keeps well in the fridge for 4-5 days and freezes beautifully for up to 3 months. Reheat gently to keep the noodles from getting mushy.
Why You’ll Love This Recipe
- I’ll be real: it tastes even better the next day when the noodles soak up all that rich, gingery broth.
- One Pot Wonder: I love that everything cooks together—chicken thighs, long rice noodles, and all those aromatics like ginger and garlic simmer in one pot.
- Umami Bomb: The combo of garlic, ginger, and chicken thighs creates this deep, savory flavor that soaks right into the noodles.
- Feeds a Crowd: Honestly, this is my go-to for family dinners because it stretches easily and everyone leaves satisfied.
Step-by-Step Instructions for Hawaiian Chicken Long Rice
Here’s the method. Simple, flavorful, and perfect for island-style comfort at home.
Step 1: Sauté Aromatics and Chicken
Heat the 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add the 1.5 lb chicken thighs and sear for 3-4 minutes until the pieces start to turn lightly golden. You’ll know it’s ready when the meat releases easily from the pot.
Push the chicken to one side and add the 2 tbsp fresh ginger, 4 cloves garlic cloves, and the white parts of the 4 whole green onions. Sauté for 1-2 minutes until the mixture becomes fragrant—this builds the flavor foundation for your dish.
Step 2: Add Vegetables and Seasonings
Stir in the 1 cup mushrooms and 1 cup carrots. Cook for 3-4 minutes until the vegetables start to soften slightly. The mushrooms will release their moisture, then reabsorb it as they brown.
Season with 1 tsp salt and 0.5 tsp black pepper. Pour in the 0.25 cup low-sodium soy sauce and 1 tbsp sesame oil. Stir everything together and let it cook for 1 minute to allow the flavors to meld. The aroma will be rich and inviting at this point.
Step 3: Simmer with Broth and Noodles
Add the 4 cups low-sodium chicken broth and bring the mixture to a gentle boil. Once boiling, add the 8 oz long rice noodles. Stir to ensure the noodles are submerged in the liquid. Reduce the heat to medium-low and let it simmer for 8-10 minutes.
You’ll notice the noodles softening and the broth becoming slightly thicker as the noodles absorb the liquid. Stir occasionally to prevent the noodles from sticking together or to the bottom of the pot.
Step 4: Thicken and Finish
In a small bowl, mix the 1 tbsp cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and cook for an additional 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
Turn off the heat. Stir in the green parts of the green onions for a fresh, oniony finish. Let the dish sit for 5 minutes before serving—this allows the flavors to fully develop and the noodles to reach the perfect texture. The sauce should be silky, and the noodles tender with just the right amount of bite.
Pro Tips For Making Hawaiian Chicken Long Rice
- Simmer the Noodles: Soak the long rice noodles in warm water for 10 minutes before cooking, then simmer them for just 2-3 minutes in the broth—I learned this the hard way after ending up with mushy noodles more than once.
- Brown the Thighs: Sear the chicken thighs in a hot pan until golden brown, about 4-5 minutes per side. This locks in the juices and adds depth to the broth.
- Grate the Ginger: Use freshly grated ginger, not powdered—about 1 tablespoon for this recipe. Sounds obvious, but pre-ground ginger just doesn’t have the same zing.
- Add Green Onions Last: Stir in the green onions at the very end, just before serving. Adding them too early turns them limp and loses that fresh, crisp bite.
Best Sauces and Condiments for This Dish
Sweet and Tangy
I love drizzling 1-2 tbsp honey mixed with 1 tbsp rice vinegar over individual bowls. The sweetness complements the savory broth while the acidity brightens all the flavors. It’s my go-to for balancing the richness. 🍯
Spicy Kick
For heat lovers, I keep Sriracha or chili garlic sauce on the table. Just ½ tsp per serving adds a nice punch without overpowering. I learned this trick from a chef friend in Charleston.
Fresh Herb Garnish
Fresh cilantro or Thai basil adds a vibrant finish. Chop ¼ cup and sprinkle over each bowl just before serving. The herbal notes cut through the richness beautifully.
Citrus Accent
A squeeze of lime or calamansi just before eating wakes up all the flavors. I always serve this with lime wedges on the side—about 1 wedge per person. It’s a simple touch that makes a big difference. ✨
Umami Boost
For extra depth, I stir in 1 tsp fish sauce or 1 tbsp oyster sauce at the end. This adds a subtle savory layer that enhances the chicken and noodles. A little goes a long way.
Nutrition Facts
Frequently Asked Questions
Can I use chicken breast instead?
Thighs stay juicier during simmering, but you can use 1.5 lb chicken breast. Reduce cooking time by 2-3 minutes to avoid dryness.
Where do I find long rice noodles?
Look in the Asian aisle of most supermarkets or any Asian grocery. They’re often labeled as cellophane or bean thread noodles.
How do I prevent mushy noodles?
Soak noodles in warm water for 10 minutes before adding to broth. Stir occasionally during simmering.
Can I make this in a slow cooker?
Yes! Sauté chicken first, then cook on low for 4-5 hours. Add noodles last 30 minutes.
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