THAI COCONUT CURRY CHICKEN AND PEPPERS

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Chicken|Asian|Gluten-free

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Ingredients

The Marinade:

10 cloves garlic, chopped

1 tablespoon ginger root, peeled and minced

¼ cup soy sauce

2 tablespoons oyster sauce

2 tablespoons rice wine vinegar

2 tablespoons brown sugar

1 tablespoon honey

1 tablespoon sriracha sauce

1 tablespoon sesame oil

2-2 ½ pounds boneless, skinless chicken thighs

The Stir Fry:

8 ounces vermicelli rice noodles

3 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, chopped

1 jalapeno pepper, chopped including seeds

4 ounces shitake mushroom caps, sliced

1 small zucchini, cut into ½” thick half moons

1 large red bell pepper, cut into ½” wide strips

1 large orange or yellow bell pepper, cut into ½” wide strips

1 teaspoon salt

2 tablespoons red curry paste

1 cup chicken stock

1, 13.5 ounce can unsweetened coconut milk

1 tablespoon fish sauce

1 tablespoon brown sugar

¼ cup scallions, chopped

The Garnish:

¼ cup scallions, chopped

¼ cup honey roasted peanuts, chopped

¼ cup cilantro leaves

Instructions

Combine all of the marinade ingredients in a medium bowl and whisk vigorously 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 vermicelli 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, garlic, jalapeno, mushrooms, and zucchini to the pan drippings and cook, stirring frequently, for 2-3 minutes until they are soft and fragrant. Add the 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 chicken stock, 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 5-7 minutes letting the sauce 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.

Serve hot in bowls garnished with more scallions, peanuts, and cilantro leaves.