One Pot Thai Chicken Thighs + Noodles

• Gluten free

• Meat

  • 6 Chicken thighs, skin-on and bone-in

• Produce

  • 3/4 cup Bean sprouts
  • 1 Carrots, large
  • 1 Chilli, small red
  • 1 tbsp Garlic
  • 3 Green onions
  • 1 tbsp Lemongrass
  • 1/4 cup Peanuts

• Condiments

  • 4 tbsp Fish sauce
  • 2 tbsp Lime juice
  • 1/3 cup Soy sauce, low sodium
  • 1 cup Thai sweet chili sauce

• Baking & Spices

  • 6 tbsp Coconut sugar
  • 2 tsp Sesame

• Oils & Vinegars

  • 1 tsp Peanut oil
  • 1/3 cup Rice wine vinegar

Found on cafedelites.com

Description

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
• 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

Directions

• 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!