Description
A delightful and spicy dish featuring marinated chicken thighs, flour noodles, and roasted broccoli.
Ingredients
Scale
- 1 pound chicken thighs (skinless, boneless)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon mirin
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 serrano chile (sliced)
- 2 garlic cloves (minced)
- 1 inch knob of ginger (minced)
- 1/2 cup black vinegar
- 6 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 star anise
- dash of white pepper
- 12 ounces flour noodles
- 1 head broccoli (cut into florets)
- 1 teaspoon curry powder
- 1/2 teaspoon coriander
- 1 Persian cucumber (thinly sliced)
- 1/4 cup crushed peanuts
- 1/2 cup chopped cilantro
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper.
- Combine the chicken with soy sauce, fish sauce, mirin, honey, and olive oil, tossing to coat. Let sit at room temperature for 20 minutes.
- Meanwhile, make the sauce for the noodles. Heat 1 tablespoon of oil in a medium sauce pot over medium heat. Add the serrano, garlic, and ginger and sauté for 1 minute or until aromatic. Add soy sauce, black vinegar, sugar, star anise, and a dash of white pepper. Bring the sauce to a boil, reduce heat, and simmer for 2 minutes. Turn off the heat and let the sauce sit for 10 minutes. Strain, discarding the spices. Set aside.
- Toss the broccoli with olive oil, curry powder, coriander, salt, and pepper. Lay the broccoli in an even layer on a baking sheet and roast for 20-25 minutes or until the stems are tender.
- Lay the marinated chicken on the pan and roast for 20 minutes or until cooked. Let rest for 10 minutes, then slice into bite-sized pieces.
- Cook noodles according to the directions on the package. Drain and immediately toss the noodles with enough of the noodle sauce to season. Start with 1/4 cup sauce, adding more as needed. You may not need all of the sauce.
- Portion the noodles into four bowls and top with the sliced chicken, roasted broccoli, sliced cucumber, crushed peanuts, and chopped cilantro. Serve immediately.
Notes
- This recipe serves four.
- Adjust the spiciness by adding more or less serrano chile.
- You can substitute the chicken thighs with chicken breasts if preferred.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven Roasting, Stove Top
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg