Crispy Sesame Chicken with Creamy Coconut Lime Rice Noodles and Sautéed Bok Choy

Instructions

1. 1

   1. In a bowl, combine the chicken thigh strips with the soy sauce, half of the sesame oil, 2 grated garlic cloves, and half of the ginger. Let marinate for 10 minutes while you prepare the rest.

2. 2

   2. Cook the rice noodles according to the package until tender. Drain, briefly rinse with warm water if sticky, and set aside with a few drops of sesame oil to prevent clumping.

3. 3

   3. In another bowl, mix the cornstarch, sesame seeds, salt, and black pepper. Add the marinated chicken and toss well so it is evenly coated.

4. 4

   4. Heat a large skillet over medium-high heat with the vegetable oil. Cook the chicken for 4 to 5 minutes per side, until deeply golden, crisp, and it reaches a safe internal temperature of 165°F/74°C. Transfer to a plate.

5. 5

   5. In the same skillet, reduce to medium heat. Add the white parts of the green onions, the 2 chopped garlic cloves, and the remaining ginger. Sauté for 30 to 45 seconds until fragrant.

6. 6

   6. Add the coconut milk, lime zest, lime juice, and honey. Cook gently for 2 to 3 minutes until the sauce comes together. If it becomes too thick, add the water little by little.

7. 7

   7. Add the rice noodles to the sauce and toss carefully for 1 to 2 minutes so they are fully coated and heated through.

8. 8

   8. Meanwhile, heat a second skillet or griddle over medium-high heat. Add the remaining sesame oil and sauté the bok choy for 3 to 4 minutes, until lightly charred at the edges and tender but still firm. Season with an extra pinch of salt if desired.

9. 9

   9. Serve the creamy coconut lime noodles in shallow bowls. Top with the crispy chicken, add the bok choy on the side, and finish with the green parts of the green onions and extra sesame seeds if desired.

10. 10

    10. Serve immediately to keep the contrast between the crispy chicken, creamy noodles, and sautéed bok choy.