One Pot Thai Chicken Thighs + Noodles

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  Chicken Thigh, Bone-In, Skin-On

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

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  Peanut Oil, Refined(5g)
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  Green Onion (Scallion)
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  JalapeñO Pepper
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  Peanuts(60g)
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  Sweet Chili Sauce, Prepared(240g)
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  Soy Sauce, Low Sodium(80g)
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  Vinegar, Rice(80g)
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  Coconut Sugar, Granulated(90g)
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  Fish sauce(60g)
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  Lime Juice, Fresh(30g)
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  Lemongrass, Fresh(15g)
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  Garlic(15g)
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  Sesame Oil, Toasted(10g)
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  Rice Noodles, Dry(184g)
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  Bean Sprouts(180g)
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  Carrots

Instructions

1. 1Trim excess skin and fat from the chicken thighs. Mince the garlic, lemongrass, and jalapeño. Combine the sweet chili sauce, soy sauce, rice vinegar, coconut sugar, fish sauce, lime juice, minced garlic, and lemongrass in a bowl; reserve 1/4 cup as marinade and set the remaining glaze aside.
2. 2Coat the chicken thighs evenly in the 1/4 cup marinade. Heat the peanut oil in a large skillet over high heat and sear the thighs skin-side down for 4–5 minutes until the skin is golden brown and crispy, then flip and sear the other side for 4–5 minutes until browned. Transfer the chicken to a plate.
3. 3Return the skillet to medium heat and pour in the reserved glaze. Simmer for 3–5 minutes, stirring occasionally, until the sauce bubbles and thickens slightly. Add the seared chicken thighs back to the skillet, turning to coat in glaze. Reduce heat to medium-low, cover partially, and cook for 20–25 minutes until the internal temperature reaches 165°F and the skin is caramelized and slightly charred.
4. 4While the chicken cooks, bring a pot of water to a boil. Add the rice noodles and cook for 5–6 minutes until softened and tender; drain well.
5. 5Julienne the carrots and slice the green onions. In the last 5 minutes of chicken cooking time, increase the skillet heat to medium-high. Add the drained noodles and 1 cup of the remaining glaze; stir-fry for 1 minute until combined. Add the bean sprouts and carrots; stir-fry for 1–2 minutes until the vegetables are just tender-crisp.
6. 6Remove the skillet from heat. Nestle the chicken thighs back into the noodle mixture.
7. 7Divide the noodles, vegetables, and chicken evenly into 6 airtight containers while hot. Crush the raw peanuts and sprinkle over each portion along with sliced green onions and diced jalapeño.
8. 8Store the remaining glaze separately in an airtight container. Refrigerate all containers for up to 4 days; reheat gently over medium heat or in the microwave, adding the reserved glaze to taste.