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.
4 (4-ounce) skin-on, boneless chicken thighs
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
4 ounces uncooked rice vermicelli
1 1/2 cups cilantro stems (about 1 bunch)
1/4 cup no-salt-added chicken stock (such as Swanson)
1/4 cup water
2 teaspoons minced peeled fresh ginger
3 garlic cloves
2 fresh Thai chiles
1 1/4 cups chopped yellow squash (about 1 medium)
6 ounces baby bok choy, halved and sliced
1 tablespoon lower-sodium soy sauce
8 lime wedges
How to Make It
Preheat oven to 425°.
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.
Cook the noodles according to package directions, and drain. Sprinkle noodles with 1/4 teaspoon salt; toss well to combine.
Combine 1/4 teaspoon salt, cilantro, and next 5 ingredients (through chiles) in a food processor, and process until well blended.
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.