Pan Seared Chicken Thighs with Curried Rice Noodles
Ingredients
- 4 skin-on, bone-in chicken thighs (about 1 1/2 pounds)
- Kosher salt and freshly ground pepper
- 8 ounces thin rice noodles
- 1 small onion, halved and thinly sliced
- 2 large cubanelle peppers, stemmed, seeded, halved crosswise and thinly sliced lengthwise
- 1 tablespoon curry powder, preferably Japanese-style
- 2 tablespoons oyster sauce
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon sugar
- 1 1/2 cups snow peas (about 4 ounces), ends trimmed, sliced on the bias
- 1 cup shredded carrots
- 1 lime, cut into quarters
Instructions
Pan-Seared Chicken Thighs with Curried Rice Noodles serves 4 original recipe by Food Network.
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