Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken thighs (about 1 pound)

  2. 3 tablespoons canola oil

  3. 2 tablespoons minced garlic

  4. 1/4 cup cilantro leaves

  5. 2 limes,

  6. 1 zested and 2 juiced

  7. 2 tablespoons seasoned rice vinegar

  8. 2 tablespoons canola oil

  9. 1-inch chunk ginger, peeled and grated (about 1 tablespoon)

  10. 1 lime, zested and juiced

  11. 2 cloves garlic, minced

  12. 1/4 teaspoon red pepper flakes

  13. 1 cup chicken stock

  14. Salt and freshly ground black pepper

  15. 1 tablespoon Thai green curry paste

  16. 1 tablespoon seasoned rice vinegar

  17. 3 scallions, white and green parts, chopped, for garnish

  18. 1 pound spaghetti, cooked al dente and sprayed with canola oil spray

  19. 1 carrot, shredded

  20. 1/4 cup crushed roasted peanuts

Instructions Jump to Ingredients ↑

  1. For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.

  2. For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.

  3. Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.


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