One Skillet Thai Chicken Thighs + Noodles (2024)

Author: Karina

• ▢ 6 chicken thighs , skin-on and bone-in*
• ▢ 1 teaspoon peanut oil
• ▢ 3 green onions , finely sliced
• ▢ 1 small red chilli , finely sliced
• ▢ 1/4 cup crushed peanuts

Marinade/Stir Fry Noodles:

• ▢ 1 cup Thai sweet chili sauce (use sugar-free for lower carb)
• ▢ 1/3 cup low-sodium soy sauce
• ▢ 1/3 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)
• ▢ 3/4 cup bean sprouts
• ▢ 1 large grated carrots

• Preheat oven to 200°C | 400°F.

  See Also

  Honey Mustard Chicken (baked or grilled!) | Ambitious KitchenSkillet Chicken In Balsamic Caramelized Onion Cream Sauce Recipe | Little Spice JarCold Noodles with Shredded ChickenTomato Basil Chicken Stew

• 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 1/4 cup of sauce for the marinade).

• Trim any extra skin and fat from the chicken thighs. Place the thighs into 1/4 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!