grilled chicken w noodles in a spicy ginger broth
This is so good. Savory with a kick that hits you in the back of your throat. Don't worry about cooking chicken all the way. The hot broth will finish the chicken.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 boneless skinless chicken thighs
- salt and pepper
- 8 ounces rice noodles
- 8 cups chicken stock
- 2 tablespoons grated ginger
- 4 cloves garlic minced
- 2 tablespoons fish sauce
- 2 medium red chilies chopped
- 2 baby bok choy sliced white and green parts separated
- hand full of fresh cilantro chopped
- 4 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon soy sauce
- lime wedges for serving
How To Make grilled chicken w noodles in a spicy ginger broth
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Step 1Season the chicken with salt and pepper and set aside.
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Step 2Add the chicken stock to a large pot. Add the ginger, garlic and fish sauce. Bring to a boil and reduce heat to a simmer. Let simmer while you grille the chicken
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Step 3Grill the chicken until almost done then set aside on carving board to rest and continue cooking. Cook the noodles according to package directions. Drain.
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Step 4Add the lighter parts of the bok choy and the red chilies to the broth. Keep simmering for 2 minutes then add the green parts of the bok choy.
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Step 5Mix the Kecap Manis and soy sauce together. Cut the chicken into slices. In four bowls add the noodles. Top each with a thigh of chicken. Pour the broth around the chicken. Top with cilantro. Drizzle the soy sauce mixture over the chicken.
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Step 6Serve with a slick of lime juice
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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