You are here: Home » Recipes » Thai Braised Chicken Thighs Thai Braised Chicken Thighs Yield 4 to 6 servings PrintEmail Ingredients 8 -- boneless skinless chicken thighsMarinade:1/4 cup mango nectar2 tablespoons soy sauce2 tablespoons lime juice2 tablespoons rice vinegar1 tablespoon brown sugar1 tablespoon honey1 small green onion, minced1 teaspoon green curry paste2 tablespoons snipped mint1 large clove garlic, minced2 tablespoons sesame oil1 tablespoon sesame seeds2 -- kaffir lime leaves, cut into julienne strips1/2 teaspoon lime zestRelish:1 cup cooked edamame1 cup blanched bean sprouts1/2 cup chopped watercress1/2 cup shredded carrot1 cup small dice ripe mango1/4 cup crystallized ginger bits2 -- 3 ounce packages ramen noodles(flavor packets saved for another use) -- garnish mint sprigs Instructions 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. Over medium heat bring to a simmer. Cover the skillet and cook 40 to 45 minutes or until the chicken is tender, turning occasionally. To prepare the relish: Combine edamame, sprouts, watercress, carrot, mango and ginger in a small bowl, adding 2 tablespoons reserved marinade; mix well. 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.