Spicy Glazed Chicken Thighswith shiitake and kimchi noodles
Paleo-friendly noodles (like kelp or yam) get a lot of flavor from kimchi and shiitakes in a saute that's served alongside sweet and spicy glazed chicken thighs.
Smarts: Can't find kelp or yam noodles? Zucchini noodles ("zoodles") work great as well. All three of these options just need to be warmed through - don't overcook them or they'll lose their shape.
- Garlic - 3 cloves, chopped
- Oil, cooking - 3 Tbsp + 1 Tbsp
- Bragg's / coconut aminos - 2 Tbsp
- Oil, toasted sesame - 1 tsp
- Chicken thighs, boneless and skinless - 1 lb
- Hot sauce - 1 Tbsp
- Honey - 2 Tbsp
- Limes - 1, wedges
- Kimchi - 1/2 cup, chopped
- Mushrooms, shiitake - 8 oz, sliced (look for pre-sliced)
- Cilantro - 1/4 bunch, leaves chopped
- Kelp or yam noodles - 8 oz (sub spiralized zucchini "noodles" or zucchini sliced into ribbons with a vegetable peeler)
- Oil, cooking - 1 Tbsp
- Coleslaw mix - 6 oz (sub thinly sliced cabbage)
- Carrots, pre-shredded - 5 oz
- Bragg's / coconut aminos - 1 Tbsp
- Pickling liquid (from jar of kimchi) - 1 Tbsp
- Oil, toasted sesame - 1 tsp
- Garlic / Kimchi - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Marinate chicken - Combine garlic, first part of cooking oil, aminos, and toasted sesame oil (portions for chicken). Add chicken and toss to coat. Tenderize chicken with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
- Make glaze - Stir together hot sauce and honey. (Can be done up to 5 days ahead)
- Limes / Mushrooms / Cilantro - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Kelp or yam noodles - These noodles typically come ready to use after rinsing and draining, but check the package instructions just in case your version requires a different preparation. (If using zucchini as a sub, turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. Microwave, covered with a damp paper towel, until tender, 2 to 3 minutes.)
- Heat oven to 400F / 204C degrees.
- Remove chicken from marinade (discard marinade). Season with some salt and pepper.
- Heat a skillet with second part of cooking oil (portion for chicken) over medium-high heat. Sear chicken on both sides until golden brown, 4 to 5 minutes total. Brush the top of each chicken thigh with glaze. Transfer to oven and roast for 15 to 25 minutes (depending on the thickness of chicken thighs), until chicken reaches 165F / 74C degrees.
- While chicken cooks, heat a wok or skillet over medium-high heat. Add cooking oil (portion for noodles). To heated oil add mushrooms and saute until mushrooms are tender, ~5 minutes. Add coleslaw mix and carrots and saute until tender, ~2 minutes.
- Stir in noodles, kimchi, aminos (portion for noodles), and pickling liquid. Stir everything together until heated through, ~1 minute.
- Remove noodles from heat and stir in toasted sesame oil (portion for noodles). Top with cilantro.
- Serve chicken with noodles on the side. Squeeze lime wedges over everything. You can serve some extra hot sauce on the side if you’d like. Enjoy!
This meal has 37 reviews
We left out the kimchi because I don’t really like it, and it was outstanding. My 1.5 year old ate almost as much as I did! The chicken with the sticky glaze was outstanding.
The sauce is so good and my husband liked the rice even though he doesn't really care for mushrooms or kimchi. The chicken was so juicy and delicious too with this cooking technique.
This was pretty fantastic flavor and super easy to make. The soy sauce marinade made the chicken super tender and flavorful. the kimchi in the rice add perfect flavor. I made 2 batches of rice, with and without in case the kids found it too much.
yummy, easy to make
loved the chicken. added a lot more soy sauce in the rice and used the extra sauce from the chicken to give the rice a kick.
So delicious! Wouldn’t make more than 4 servings as I would have ran out of room in my wok