Thai Braised Chicken Thighs

  • Yield 4 to 6 servings


8 -- boneless skinless chicken thighs
1/4 cup mango nectar
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 tablespoon honey
1 small green onion, minced
1 teaspoon green curry paste
2 tablespoons snipped mint
1 large clove garlic, minced
2 tablespoons sesame oil
1 tablespoon sesame seeds
2 -- kaffir lime leaves, cut into julienne strips
1/2 teaspoon lime zest
1 cup cooked edamame
1 cup blanched bean sprouts
1/2 cup chopped watercress
1/2 cup shredded carrot
1 cup small dice ripe mango
1/4 cup 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.