Ingredients
Marinade
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1 tablespoon finely minced fresh ginger
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4 cloves garlic, minced
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1/4 cup rice vinegar
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2 tablespoons light soy sauce
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1 teaspoon kosher salt
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1 tablespoon brown sugar
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1/4 cup ketchup
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1 teaspoon sesame oil
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2 tablespoons gochujang (Korean chili paste), or more to taste
Bake
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6 large skinless boneless chicken thighs
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1 teaspoon sesame oil for greasing baking dish
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8 ounces vermicelli rice noodles
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2 cups hen of the woods mushrooms, or sliced brown mushrooms
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1/2 cup sliced Fresno chili peppers, or any other peppers
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1 cup sliced green onions, divided
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1 1/4 cups chicken broth
Dressing
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1/4 cup rice vinegar
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2 tablespoons sesame oil
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2 tablespoons toasted sesame seeds for garnish (optional)
Directions
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Add ginger and garlic to a mixing bowl, and pour over the 1/4 cup rice vinegar. Let sit for 30 seconds, then whisk in soy sauce, salt, brown sugar, ketchup, the 1 teaspoon sesame oil, and gochujang.
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Add chicken thighs to marinade. Toss and turn until thoroughly coated. Cover and marinate in the refrigerator, at least 1 hour and up to 8 hours.
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Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish with 1 teaspoon sesame oil.
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Lay rice vermicelli in the dish, pulling the dry noodles apart as you do, to cover the bottom evenly, breaking off sections of noodle as needed.
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Evenly scatter over mushrooms, peppers, and about half the green onions. Top with marinated chicken thighs, smooth side up. Spoon excess marinade on top of chicken.
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Rinse marinade bowl with chicken broth and pour into the bottom of dish, without rinsing marinade off chicken. Top with a few tablespoons of green onions.
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Bake in the preheated oven until chicken is no longer pink at the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
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Remove chicken to a plate. Toss noodles and veggies in pan until evenly combined. Add the remaining 1/4 cup rice vinegar and 2 tablespoons sesame oil; toss one last time. Taste for seasoning.
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Serve chicken over noodles; sprinkle with sesame seeds and more green onions.
![white casserole dish with 6 spicy chicken thighs over rice vermicelli]()
John Mitzewich
Chef's Notes:
This recipe technique was inspired by a chicken teriyaki recipe by Nadiya Hussain from Nadiya Bakes.
Korean chili pastes vary greatly in level of spiciness, so taste and adjust as needed.
Use rice noodles; wheat noodles will not have the same texture.
If you must have more sauce, make another batch of the marinade, plus 1/2 cup water. Bring to a simmer before using.
Nutrition Facts (per serving)
| 461 | Calories |
| 26g | Fat |
| 21g | Carbs |
| 38g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 461 | |
| % Daily Value * | |
| Total Fat 26g | 33% |
| Saturated Fat 7g | 34% |
| Cholesterol 190mg | 63% |
| Sodium 1277mg | 56% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 2g | 6% |
| Total Sugars 7g | |
| Protein 38g | 76% |
| Vitamin C 23mg | 25% |
| Calcium 44mg | 3% |
| Iron 2mg | 12% |
| Potassium 596mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
