| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup low-sodium soy sauce
- 1/2 cup packed brown sugar
- 1/2 cup honey
- 1/4 cup seasoned rice wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons Asian chili sauce
- 2 tablespoons lime juice
- 1 tablespoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon hot chili oil
- 1 teaspoon freshly ground black pepper
- 4 scallions, sliced, whites and greens separated
- 2 cloves garlic, minced
- One 12-ounce package soba noodles
- 6 mini bell peppers, thinly sliced into strips
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon toasted sesame seeds
Instructions
- Add the chicken thighs to a large resealable freezer bag.
- In a medium bowl or large mason jar, combine the soy, sugar, honey, rice wine vinegar, vegetable oil, Asian chili sauce, lime juice, ginger, sesame oil, hot chili oil, pepper, scallion whites and garlic. Whisk or shake until the sugar has completely dissolved.
- Add a third of the marinade to the bag with the chicken and toss to completely cover. Marinate for at least 2 hours and up to overnight. Refrigerate the remaining marinade in a jar, covered, until ready to cook.
- Cook the soba noodles according to the package instructions. Rinse until cool, then set aside in a bowl.
- Heat a grill pan or cast-iron pan over medium heat.
- Remove the chicken from the marinade. (Discard any used marinade left in the freezer bag.) Cook the chicken, turning, until cooked through, 2 to 3 minutes a side. Remove to a cutting board and slice into strips.
- Add the reserved jarred marinade to a medium pot over medium-high heat. Bring to a boil and remove from the heat. Pour half of the marinade over the noodles in the bowl and toss until completely coated and warmed through. Add the sliced peppers and toss.
- Pile the noodles onto a platter, arrange the sliced chicken on top and garnish with the reserved scallion greens, cilantro and toasted sesame seeds. Serve the remaining hot marinade in a pitcher on the side.
- To make ahead: This makes a great kit meal. Put the chicken in a large resealable freezer bag. Make the marinade and pour one-third over the chicken, seal the bag and coat. Save the remaining marinade in a mason jar and seal. Put the cooled rinsed noodles in a resealable freezer bag. Put the sliced peppers in a resealable freezer bag. Put the sesame seeds and scallions in tiny disposable containers with lids. Put the cilantro in a small resealable freezer bag. Put everything on a sheet pan and store in the fridge. When you are ready to cook, follow the instructions above.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1106 |
| Total Fat | 33 g |
| Saturated Fat | 5 g |
| Carbohydrates | 145 g |
| Dietary Fiber | 6 g |
| Sugar | 71 g |
| Protein | 66 g |
| Cholesterol | 213 mg |
| Sodium | 3317 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1106 |
| Total Fat | 33 g |
| Saturated Fat | 5 g |
| Carbohydrates | 145 g |
| Dietary Fiber | 6 g |
| Sugar | 71 g |
| Protein | 66 g |
| Cholesterol | 213 mg |
| Sodium | 3317 mg |
Reviews
This was excellent! My family loved it! Left out the chili oil because my family does not like it hot. Will make again!
Yum! Love the spiciness! Added broccoli florets and sugar snap peas (lightly steamed).
This is delish! Chicken thighs are so tender. We did the chicken on the grill which worked well. I did add carrotts to the recipe. I made 1/2 of this recipe and it made ALOT! We are only two people and we had it for dinner and for lunch the next day! This made our recipe stash! We will be making again.
Found this article about rinsing soba noodles, thought I’d share here. I can’t comment on the recipe yet as I was looking up the soba noodle info before trying to prepare this.
https://food52.com/blog/10282-how-to-cook-soba-noodles
https://food52.com/blog/10282-how-to-cook-soba-noodles
Pretty good! I did not add the chili oil because it was hot enough for our taste buds with the chili sauce.
We liked this but if all of the Ree recipes we love this wasn’t one of them. Still very good but ehh.
This was really good, my entire family loves it!
This is delicious and easy! I do add more garlic and ginger to the sauce because my family loves both. I also sauté some coleslaw mix and sugar snap peas cut into bite size pieces to add to the noodles for texture and to get more veggies in my kids!
We loved this!!
This was perfect, followed marinade recipe to a T…substituted peppers for broccoli and it was delicious! No leftovers!