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PEANUT NOODLES WITH SOY GINGER CHICKEN

These Peanut Noodles with Soy Ginger Chicken are creamy, coconutty, fragrant, and slightly spicy. Topped with sticky soy glazed chicken, it's a perfect bowl of comfort with a bit of flair! For a busy weeknight, make these noodles and just top with a fried egg and marinate the chicken for the next night served with leftover noodles.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4

Ingredients

For the Chicken

  • 1/3 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp gochujang
  • 3 garlic cloves minced
  • 1 inch ginger peeled, and minced
  • 1 tbsp sesame oil
  • 1 ½ tsp fish sauce
  • 1 lb boneless skinless chicken thighs
  • 2 tbsp neutral oil

For the Noodles

  • 3 tbs avocado oil
  • 1 tbsp sesame oil
  • 3 tbsp creamy peanut butter
  • 3 scallions thinly sliced, reserve some for garnish
  • 4 garlic cloves minced
  • 1 tsp chili flakes
  • 1 tsp fish sauce
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • ¾ cup coconut milk
  • package rice noodles

For Serving

  • sesame seeds
  • chili crunch oil
  • cilantro
  • lime slices

Instructions

  • Mix all ingredients except chicken in a shallow bowl or large storage bag, add chicken thighs and toss to coat. Marinate in the fridge for 2 hours or overnight.
  • Heat 2 tablespoons of neutral oil in a medium skillet on medium high heat. Place chicken in the skillet 2 inches apart to get a good sear and avoid steaming the meat. Cook without disturbing for 5-6 minutes until chicken releases easily from pan and has a good char. Flip over and cook another 6-8 minutes until internal temp reaches º165. Allow to rest on a cutting board for a few minutes before serving or slicing.
  • While the chicken is cooking, boil water for noodles and cook according to package directions. While the chicken is resting, set rinsed noodles aside and make the sauce.
  • Add peanut butter, scallions, garlic, and chili flakes to a cold pan, pour heated avocado and sesame oil over ingredients, turn heat to medium and stir until combined. Pour in honey, soy, and fish sauce, stir together then add coconut milk and stir until sauce is combined and bubbly. Add in cooked rice noodles, toss together until noodles are well coated.
  • Divide noodles into 4 serving bowls and top with sliced soy ginger chicken. Sprinkle on reserved sliced scallions, sesame seeds, chili crunch, cilantro, and a squeeze of lime.