One Skillet Thai Chicken Thighs + Noodles! A sticky, Thai inspired chicken recipe served with Thai Rice noodles, cooked in one skillet!
Serves: 6
INGREDIENTS
6 chicken thighs, skin-on and bone-in*
1 teaspoon peanut oil
3 green onions, finely sliced
1 small red chilli, finely sliced
¼ cup crushed peanuts
Marinade/Stir Fry Noodles:
1 cup Thai sweet chili sauce (use sugar-free for lower carb)
⅓ cup low-sodium soy sauce
⅓ cup rice wine vinegar (or white vinegar)
6 tablespoons coconut sugar, or brown sugar (use brown sugar substitute for lower carb)
4 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon minced lemongrass
1 tablespoon minced garlic
2 teaspoons sesame (or peanut) oil
6.5 oz | 180 g rice stick noodles, prepared to package instructions (usually boiled for 5-6 minutes)
¾ cup bean sprouts
1 large grated carrots
Order Ingredients
Preheat oven to 200°C | 400°F.
To prepare the glaze, combine all of the glaze ingredients in a deep bowl; whisk until combined. Pour about 2 cups of the sauce into a small, non stick saucepan and reserve for later (you need only ¼ cup of sauce for the marinade).
Trim any extra skin and fat from the chicken thighs. Place the thighs into ¼ cup of marinade and toss to evenly coat.
Heat the peanut oil in a large skillet over high heat and sear the thighs on both sides until browned (about 4-5 minutes each side).
Transfer to the preheated oven and bake until cooked through (about 25-30 minutes). Change your oven settings to grill or broil, and broil for an extra 3 minutes, or until the skin is caramelised and slightly charred. They will look shiny from the glaze.
While the chicken is in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 3-5 minutes).
In the last 10 minutes of the chicken cooking time, prepare the rice noodles to package instructions (usually placing them into a bowl and covering in boiling water for 5-6 minutes until softened).
When the chicken is golden and crispy, remove from the oven; transfer to a warmed plate and keep warm by lightly tenting with foil.
Drain half of the excess chicken fat from the skillet and remove any charred pieces (this is optional). Heat skillet over medium-high heat and add one cup of the glaze with the prepared noodles. Stir fry for about a minute to combine, add in the bean sprouts and carrots; stir fry for a further minute or two.
Remove from heat; place the chicken back into the skillet over the noodles.
Garnish with the green onion slices, red chilli and sprinkle with the crushed peanuts. Serve with the remaining glaze!
NOTES
* You can use skinless or boneless chicken thighs. I recommend thighs but you can try this recipe with chicken breast fillets if you wish. Adjust cooking time to 10 minutes in the oven if using breast fillets.
Serves: 6
INGREDIENTS
6 chicken thighs, skin-on and bone-in*
1 teaspoon peanut oil
3 green onions, finely sliced
1 small red chilli, finely sliced
¼ cup crushed peanuts
Marinade/Stir Fry Noodles:
1 cup Thai sweet chili sauce (use sugar-free for lower carb)
⅓ cup low-sodium soy sauce
⅓ cup rice wine vinegar (or white vinegar)
6 tablespoons coconut sugar, or brown sugar (use brown sugar substitute for lower carb)
4 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon minced lemongrass
1 tablespoon minced garlic
2 teaspoons sesame (or peanut) oil
6.5 oz | 180 g rice stick noodles, prepared to package instructions (usually boiled for 5-6 minutes)
¾ cup bean sprouts
1 large grated carrots
Order Ingredients
Preheat oven to 200°C | 400°F.
To prepare the glaze, combine all of the glaze ingredients in a deep bowl; whisk until combined. Pour about 2 cups of the sauce into a small, non stick saucepan and reserve for later (you need only ¼ cup of sauce for the marinade).
Trim any extra skin and fat from the chicken thighs. Place the thighs into ¼ cup of marinade and toss to evenly coat.
Heat the peanut oil in a large skillet over high heat and sear the thighs on both sides until browned (about 4-5 minutes each side).
Transfer to the preheated oven and bake until cooked through (about 25-30 minutes). Change your oven settings to grill or broil, and broil for an extra 3 minutes, or until the skin is caramelised and slightly charred. They will look shiny from the glaze.
While the chicken is in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 3-5 minutes).
In the last 10 minutes of the chicken cooking time, prepare the rice noodles to package instructions (usually placing them into a bowl and covering in boiling water for 5-6 minutes until softened).
When the chicken is golden and crispy, remove from the oven; transfer to a warmed plate and keep warm by lightly tenting with foil.
Drain half of the excess chicken fat from the skillet and remove any charred pieces (this is optional). Heat skillet over medium-high heat and add one cup of the glaze with the prepared noodles. Stir fry for about a minute to combine, add in the bean sprouts and carrots; stir fry for a further minute or two.
Remove from heat; place the chicken back into the skillet over the noodles.
Garnish with the green onion slices, red chilli and sprinkle with the crushed peanuts. Serve with the remaining glaze!
NOTES
* You can use skinless or boneless chicken thighs. I recommend thighs but you can try this recipe with chicken breast fillets if you wish. Adjust cooking time to 10 minutes in the oven if using breast fillets.
No comments:
Post a Comment