Chili Crisp Chicken Thighs over Ginger-Peanut Rice Noodle Slaw

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!
• 🥄 The chili crisp and ginger peanut sauces can be made a week ahead, but they're pretty simple so I usually just make them as the oven is heating.
• 🥕 Buying pre-shredded cabbage and carrots makes this dish super easy and quick to put together, but buying whole and doing your own slicing/shredding is great too!
• ❌ For a low carb version, just leave out the rice noodles!
• 🐓Cook 1 extra pound of chicken thighs with the chili crisp seasoning (for this week’s salad). Just store in the refrigerator until you're ready to prepare your salads.
• 🥄 Triple the peanut sauce recipe and store separately in the refrigerator. You can use this to make the dressing for the salads.

Ingredients:

• 4 boneless chicken thighs
• 8 oz rice noodles

Chili Crisp Sauce

• 1/4 cup Chili Crisp
• 1/8-1/4 cup honey
• 2 tablespoons apple cider vinegar

Slaw

• 2 cups prepared shredded red and green cabbage or coleslaw mix
• 1 cups prepared shredded carrots
• 1 red bell pepper
• 2 green onion stalks
• 1/2 cup chopped salted peanuts (or you can leave them whole)
• 1/2 bunch cilantro

Ginger-Peanut Sauce

• 1 tbsp soy sauce or tamari for gluten free
• 1 tbsp peanut butter
• 1/2 lime, juiced
• 2 garlic cloves, minced or 1/2 tsp garlic powder
• 1 tbsp fresh ginger or 1 tsp ginger powder
• salt tt

Directions:

1. 🔪Veg Prep (can be done up to 3 days ahead)
1. Thinly slice or use a mandolin to shred your cabbage and carrots if you did not buy pre-shredded.
2. Thinly slice the bell pepper into bit size pieces.
3. Thinly slice the green and white parts of the green onion
4. Chop the cilantro.
5. Chop the peanuts (or you can leave them whole). Store separately in a cool dry place if you're doing this ahead.
2. 🔪 Prepare Sauces (can be done up to 5 days ahead)
1. Combine the chili crisp sauce ingredients in a medium-large bowl. Whisk well.
2. Place your boneless chicken thighs in the bowl, mixing with the sauce so it covers all sides.
3. Combine the ginger peanut sauce ingredients in another medium-large bowl.
4. Add the shredded cabbage, carrots, bell pepper, green onion, and cilantro and mix well to cover all of the slaw with the sauce.
5. Taste and add more lime or soy sauce to taste. I even like some cayenne pepper or sriracha sauce to make it spicy.
3. Chicken and Noodles
1. Turn the oven to broil and place the rack on the middle shelf level.
2. Set a pot of water over high heat, salt it generously, and let it come to a boil.
3. Boil the noodles according to the package instructions. In the mean time, start your chicken.
4. Prepare a sheetpan with tinfoil and/or a good spray of oil.
5. Lay your seasoned chicken thighs evenly over the pan, spread some more sauce on top, and sprinkle salt over the whole thing.
6. Place the sheet pan of chicken under the broiler for about 10-15 minutes or until the chicken reaches 165 degrees in the thickest part. If the sauce starts to brown too much or burn, place a sheet of tinfoil over the chicken so it can continue to cook, but not burn.
7. Once the noodles are done cooking, drain out the water, run some cold water over the noodles for 20 seconds, then add them to the bowl with the slaw. Mix well.
4. Serve
1. Serve the Ginger-Peanut Rice Noodle Slaw on a plate with the chili crisp chicken. Enjoy!