Sticky Korean Chicken Thighs with Warm Garlic Sesame Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sticky Korean Chicken Thighs with Warm Garlic Sesame Noodles

YOUR SOLIN GENERATED RECIPE

Sticky Korean Chicken Thighs with Warm Garlic Sesame Noodles

Pan-seared chicken thighs glazed in a spicy-sweet gochujang sauce, served over garlic-infused brown rice noodles with a sprinkle of toasted sesame seeds.

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NUTRITION

566kcal
Protein
33.5g
Fat
17.2g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Boneless Skinless Chicken Thighs

2 ounces Dry Brown Rice Noodles

1 tablespoon Gochujang Chili Paste

2 teaspoons Raw Honey

2 teaspoons Toasted Sesame Oil

1 tablespoon Tamari

100 grams Baby Bok Choy

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

1 teaspoon Sesame Seeds

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PREPARATION

  • 1

    Boil a pot of water and cook the brown rice noodles according to package directions until tender, then drain and set aside.

  • 2

    In a small mixing bowl, whisk together the gochujang, honey, tamari, and grated ginger until smooth.

  • 3

    Heat one teaspoon of sesame oil in a large skillet over medium-high heat.

  • 4

    Season the chicken thighs lightly with salt and sear in the skillet for 5-6 minutes per side until golden brown and fully cooked.

  • 5

    Remove the chicken from the pan and let it rest for a moment while you sauté the minced garlic and bok choy in the same pan for 2 minutes.

  • 6

    Return the chicken to the skillet, pour the gochujang sauce over the top, and toss continuously until the sauce becomes thick and sticky.

  • 7

    Toss the warm noodles with the remaining teaspoon of sesame oil and serve them in a bowl topped with the glazed chicken and a sprinkle of toasted sesame seeds.

Sticky Korean Chicken Thighs with Warm Garlic Sesame Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sticky Korean Chicken Thighs with Warm Garlic Sesame Noodles

YOUR SOLIN GENERATED RECIPE

Sticky Korean Chicken Thighs with Warm Garlic Sesame Noodles

Pan-seared chicken thighs glazed in a spicy-sweet gochujang sauce, served over garlic-infused brown rice noodles with a sprinkle of toasted sesame seeds.

NUTRITION

566kcal
Protein
33.5g
Fat
17.2g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Boneless Skinless Chicken Thighs

2 ounces Dry Brown Rice Noodles

1 tablespoon Gochujang Chili Paste

2 teaspoons Raw Honey

2 teaspoons Toasted Sesame Oil

1 tablespoon Tamari

100 grams Baby Bok Choy

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

1 teaspoon Sesame Seeds

PREPARATION

  • 1

    Boil a pot of water and cook the brown rice noodles according to package directions until tender, then drain and set aside.

  • 2

    In a small mixing bowl, whisk together the gochujang, honey, tamari, and grated ginger until smooth.

  • 3

    Heat one teaspoon of sesame oil in a large skillet over medium-high heat.

  • 4

    Season the chicken thighs lightly with salt and sear in the skillet for 5-6 minutes per side until golden brown and fully cooked.

  • 5

    Remove the chicken from the pan and let it rest for a moment while you sauté the minced garlic and bok choy in the same pan for 2 minutes.

  • 6

    Return the chicken to the skillet, pour the gochujang sauce over the top, and toss continuously until the sauce becomes thick and sticky.

  • 7

    Toss the warm noodles with the remaining teaspoon of sesame oil and serve them in a bowl topped with the glazed chicken and a sprinkle of toasted sesame seeds.