| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons vegetable oil
- 8 small skin-on, bone-in chicken thighs (about 3 pounds)
- Kosher salt and freshly ground pepper
- 2 tablespoons plus 1 teaspoon packed dark brown sugar
- 1 tablespoon fish sauce
- 1/2 cup light Thai coconut milk
- 2 tablespoons plus 1 teaspoon distilled white vinegar
- 1/2 English cucumber
- 1 large carrot
- 6 ounces thin dried rice noodles
- 1/4 cup torn fresh mint
Instructions
- Bring a pot of water to a boil. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper. Add skin-side down to the skillet and cook until dark brown and crisp, about 8 minutes; flip and brown the other side, 2 minutes. Remove to a plate and wipe out the skillet.
- Off the heat, add 2 tablespoons brown sugar to the skillet and sprinkle the fish sauce over the sugar. Return the skillet to medium heat, stir and bring to a simmer. Add the coconut milk and 1 teaspoon vinegar; stir to combine. Return the chicken skin-side up to the skillet and gently simmer in the sauce, turning occasionally, until cooked through, about 25 minutes. Add a splash of water occasionally if the sauce gets too thick.
- Meanwhile, halve the cucumber lengthwise and scoop out the seeds. Cut the cucumber and carrot into thin matchsticks. Toss with the remaining 2 tablespoons vinegar, 1 teaspoon brown sugar and 3/4 teaspoon salt in a medium bowl.
- Remove the boiling water from the heat, add the rice noodles and stir to loosen. Let sit until tender, 2 to 4 minutes, then drain and rinse under cold water. Shake out as much water as possible.
- Divide the noodles and chicken among plates. Spoon the coconut sauce on top. Serve with the vegetables; top with the mint.
Nutrition Facts
| Calories | 690 |
| Total Fat | 35 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 270 milligrams |
| Sodium | 610 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 2 grams |
| Protein | 48 grams |
| Sugar | 10 grams |
Reviews
I made this without the noodles because my husband is off carbs for the moment, but the sauce was good. Noodles or rice would be great along side.