Ingredients
Scale
For the chicken
- 2 tablespoons toasted sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon honey
- 1 tablespoon finely grated ginger
- 2 teaspoons minced garlic (from 1 large clove)
- 1 teaspoon chili-garlic paste
- 1 pound boneless skinless chicken thighs, cut into 2-inch pieces
- 1 tablespoon canola oil
For the noodle bowl
- 1 12-ounce bag of dried rice noodles
- 2 tablespoons toasted sesame oil, plus a splash to loosen noodles
- 2 tablespoons tahini
- 1 tablespoon peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 2 tablespoons finely grated ginger
- 2 teaspoons minced garlic (from 1 medium-large clove)
- 2 teaspoons chili-garlic paste, plus more for serving
- 1/2 pound cucumber, sliced into 1/2 inch-thick half-moons
- 1 red bell pepper, cut into 1/2 inch-thick slices
- 1/2 of a 12-ounce bag of broccoli slaw
- 2–3 scallions, chopped
Instructions
- Marinate the chicken: Combine the toasted sesame oil, soy sauce, rice wine vinegar, honey, grated ginger, minced garlic and chili-garlic paste in a large bowl. Stir in the chicken pieces, then cover and refrigerate for at least 20 minutes (and up to 1 hour).
- Cook the chicken: In a large skillet, heat the canola oil on medium-high heat. Add the marinated chicken and cook, tossing frequently, until the chicken has cooked through, 10-12 minutes. Set aside to cool.
- Prepare the noodles according to package directions. Strain and rinse under cold water. Add a splash of toasted sesame oil to keep the noodles from sticking. Set aside.
- Make the sauce: In a large bowl, combine the remaining two tablespoons of sesame oil, tahini, peanut butter, soy sauce, vinegar, honey, ginger, garlic and chili-garlic paste.
- Distribute the sauce evenly between four bowls. Add a knot of the cold noodles to each, then top with the chicken, cucumbers, bell peppers, broccoli slaw and scallions. Serve with additional chili-garlic paste, if desired.
Nutrition
- Serving Size: 4