One Pot Thai Chicken Thighs + Noodles

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  6 Chicken Thigh, Bone-In, Skin-On(1158g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tsp Peanut Oil, Refined
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  3 Green Onion (Scallion)(45g)
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  1 JalapeñO Pepper(14g)
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  0.3 cup Peanuts
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  1 cup Sweet Chili Sauce, Prepared
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  0.3 cup Soy Sauce, Low Sodium
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  0.3 cup Vinegar, Rice
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  6 tbsp Coconut Sugar, Granulated
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  4 tbsp Fish sauce
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  2 tbsp Lime Juice, Fresh
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  1 tbsp Lemongrass, Fresh
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  1 tbsp Garlic
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  2 tsp Sesame Oil, Toasted
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  6.5 oz Rice Noodles, Dry
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  0.8 cup Bean Sprouts
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  1 Carrots(61g)

Instructions

1. 1Make the sauce: in a bowl, whisk together the Thai sweet chili sauce, low-sodium soy sauce, rice wine vinegar, coconut sugar, fish sauce, lime juice, minced lemongrass, and minced garlic until the sugar dissolves. Reserve 1/4 cup of the sauce to coat the chicken before searing; set the rest aside.
2. 2Pat the 6 skin-on bone-in chicken thighs dry. Brush or toss them with the reserved 1/4 cup sauce. Heat 1 teaspoon peanut oil in a large skillet over high heat until shimmering. Sear the thighs skin-side down for 4–5 minutes until the skin is deep golden brown and crispy, then flip and sear the other side for 3–4 minutes until browned. Transfer to a plate.
3. 3Pour the remaining sauce into the skillet and bring to a simmer over medium heat, scraping up any browned bits. Cook for 2–3 minutes, stirring occasionally, until the sauce begins to bubble and thicken slightly.
4. 4Return the chicken thighs to the skillet, turning to coat in the glaze. Reduce heat to medium-low, partially cover, and cook for 20–25 minutes until the internal temperature reaches 165°F and the skin is caramelized and sticky.
5. 5While the chicken cooks, prepare the rice stick noodles according to package instructions (usually boiled 5–6 minutes until tender), then drain well.
6. 6In the last 5 minutes of cooking, increase heat to medium-high. Add the drained rice stick noodles, grated carrot, and bean sprouts to the skillet; toss everything together for 1–2 minutes until the noodles are coated in sauce and the vegetables are just tender-crisp. Drizzle in the 2 teaspoons sesame oil and toss once more.
7. 7Divide the noodle and vegetable mixture evenly among 6 meal-prep containers. Place one chicken thigh on top of each portion. Finish each container with a sprinkle of crushed peanuts and sliced green onions. Seal and refrigerate for up to 4 days.