THAI COCONUT CURRY CHICKEN THIGHS WITH RED PEPPER, SHIITAKES, AND ZUCCHINI

Asian|Chicken|Pasta

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Ingredients

The Marinade:

¼ cup soy sauce

2 tablespoons brown sugar

2 tablespoons oyster sauce

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon honey

4 cloves garlic, chopped

1 tablespoon corn starch

2-2 ½ pounds boneless, skinless chicken thighs

The Stir Fry:

8 ounces pad Thai style rice noodles

3 tablespoons olive oil

1 large onion, cut into strips

10 ounces shitake mushroom caps, sliced

1 cup chicken stock

1 medium zucchini, cut into ½” thick half moons

1 red bell pepper, cut into ½” wide strips

1 teaspoon salt

2 tablespoons red curry paste

1 tablespoon fish sauce

1 tablespoon brown sugar

1, 13.5 ounce can unsweetened coconut milk

¼ cup scallions, chopped

The Garnish:

¼ cup scallions, chopped

1 tablespoon black and white sesame seeds

Instructions

Combine all of the marinade ingredients in a medium bowl and whisk to combine. Add the chicken to the bowl and toss so that they are all completely covered and immersed in the marinade (this can also be done in a ziplock bag). Refrigerate for at least 3 hours or, preferably, overnight. Remove from the fridge 1 hour before cooking so the chicken can come to room temperature.

When you are ready to prepare the dish, place the rice noodles in a shallow baking dish and cover them in boiling water. Let them sit and soften while you prepare the rest of the dish. Toss them occasionally with a fork to pull them apart as they soften.

Heat the olive oil in a large deep skillet or wok over medium high heat. Add the chicken thighs to the pan, letting the excess marinade drip off into the bowl, before placing them in the hot oil (reserve the excess marinade for the sauce). Note they will spatter, so watch your eyes and stand back a little from the pan. Cook for 3-4 minutes on the first side until they are caramelized and mahogany brown. Flip and cook for 2-3 more minutes on the other side until they are seared. Remove and set aside on a plate. Note – the thighs do not need to be fully cooked through at this point.

Add the onions and mushrooms to the pan drippings and cook, stirring frequently, for 2-3 minutes until they are soft and fragrant. Add the chicken stock to the pan and stir to deglaze, scraping up any brown bits from the bottom of the pan. Add the zucchini and bell pepper strips, salt, and curry paste to the pan and cook for 2-3 more minutes, stirring, until the peppers begin to soften.

Add the coconut milk, fish sauce, brown sugar, and the remaining marinade to the pan. Bring the sauce to a boil, stirring frequently. Reduce the heat to low and cook for 2-3 minutes letting the sauce begin thicken and reduce.

Add the chicken and any juices that have collected on the plate back into the pan along with the scallions. Drain the noodles and add them into the pan. Toss everything to full coat in the luscious sauce. Cook for 3-4 minutes until the chicken is cooked through.

Serve hot in bowls garnished with more scallions and sesame seeds.