Fiery Thai Noodle Bowl with Crispy Chick Thighs

Photo by Patty F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    (4-ounce) skin-on, boneless chicken thighs

  • 1

    teaspoon kosher salt, divided

  • 1/4

    teaspoon freshly ground black pepper

  • 1

    tablespoon canola oil

  • 4

    ounces uncooked rice vermicelli

  • 1 1/2

    cups cilantro stems (about 1 bunch)

  • 1/4

    cup no-salt-added chicken stock (such as Swanson)

  • 1/4

    cup water

  • 2

    teaspoons minced peeled fresh ginger

  • 3

    garlic cloves

  • 2

    fresh Thai chiles

  • 1 1/4

    cups chopped yellow squash (about 1 medium)

  • 6

    ounces baby bok choy, halved and sliced

  • 1

    tablespoon lower-sodium soy sauce

  • 8

    lime wedges

Directions

1. Preheat oven to 425°. 2. Heat a large stainless steel skillet over high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add oil to pan; swirl to coat. Add chicken, skin side down; cook 3 minutes or until skin begins to brown. Remove chicken from pan. Pour oil into a small bowl; reserve oil. Return chicken to pan, skin side down. Place pan in oven; bake chicken at 425° for 4 minutes. Turn chicken over, skin side up, and bake an additional 2 minutes or until done. Remove chicken from pan; place on a cutting board. Let chicken stand, skin side up, 10 minutes. Cut chicken into slices; keep warm. 3. Cook the noodles according to package directions, and drain. Sprinkle noodles with 1/4 teaspoon salt; toss well to combine. 4. Combine 1/4 teaspoon salt, cilantro, and next 5 ingredients (through chiles) in a food processor, and process until well blended. 5. Return the skillet to medium-high heat. Add reserved oil to pan; swirl to coat. Add squash, bok choy, and remaining 1/4 teaspoon salt; sauté for 3 minutes or until vegetables are crisp-tender, stirring frequently. Stir in soy sauce. Divide noodle mixture evenly among 4 bowls. Top each serving with 1/2 cup squash mixture, 1 chicken thigh, and 2 lime wedges. Drizzle the sauce evenly over servings.

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