Photo: Caleb Chancey, Brian Woodcock; Styling: Mary Clayton Carl
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Serves 4

Using the cilantro stems for the base of the sauce (instead of throwing them in the trash) is a flavorful way to stretch a buck or two. If you can't find skin-on boneless chicken thighs, purchase bone-in and bone them yourself or have the butcher do so.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Heat a large stainless steel skillet over high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add oil to pan; swirl to coat. Add chicken, skin side down; cook 3 minutes or until skin begins to brown. Remove chicken from pan. Pour oil into a small bowl; reserve oil. Return chicken to pan, skin side down. Place pan in oven; bake chicken at 425° for 4 minutes. Turn chicken over, skin side up, and bake an additional 2 minutes or until done. Remove chicken from pan; place on a cutting board. Let chicken stand, skin side up, 10 minutes. Cut chicken into slices; keep warm.

Step 3

Cook the noodles according to package directions, and drain. Sprinkle noodles with 1/4 teaspoon salt; toss well to combine.

Step 4

Combine 1/4 teaspoon salt, cilantro, and next 5 ingredients (through chiles) in a food processor, and process until well blended.

Step 5

Return the skillet to medium-high heat. Add reserved oil to pan; swirl to coat. Add squash, bok choy, and remaining 1/4 teaspoon salt; sauté for 3 minutes or until vegetables are crisp-tender, stirring frequently. Stir in soy sauce. Divide noodle mixture evenly among 4 bowls. Top each serving with 1/2 cup squash mixture, 1 chicken thigh, and 2 lime wedges. Drizzle the sauce evenly over servings.

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