Thai Braised Chicken Thighs

  • Yield: 4 to 6 servings


8-- boneless skinless chicken thighs
1/4cup mango nectar
2tablespoons soy sauce
2tablespoons lime juice
2tablespoons rice vinegar
1tablespoon brown sugar
1tablespoon honey
1small green onion, minced
1teaspoon green curry paste
2tablespoons snipped mint
1large clove garlic, minced
2tablespoons sesame oil
1tablespoon sesame seeds
2-- kaffir lime leaves, cut into julienne strips
1/2teaspoon lime zest
1cup cooked edamame
1cup blanched bean sprouts
1/2cup chopped watercress
1/2cup shredded carrot
1cup small dice ripe mango
1/4cup crystallized ginger bits
2-- 3 ounce packages ramen noodles(flavor packets saved for another use)
-- garnish mint sprigs


  1. To prepare the marinade: Combine all ingredients in a blender container and blend till smooth. Reserve 1/4 cup. Pour the rest of the marinade in a large skillet; add the chicken thighs.
  2. Over medium heat bring to a simmer. Cover the skillet and cook 40 to 45 minutes or until the chicken is tender, turning occasionally.
  3. To prepare the relish: Combine edamame, sprouts, watercress, carrot, mango and ginger in a small bowl, adding 2 tablespoons reserved marinade; mix well.
  4. Cook the noodles according to package instructions; drain. When the chicken is done remove to a plate and keep warm. Add the noodles to the skillet and toss with the pan juices to evenly coat. Place the noodles on a platter. Arrange the chicken on top. Drizzle remaining reserved marinade over the chicken. Rim the platter with the relish and garnish with the mint.