Korean Sesame Chicken Thighs with Peanut Cucumber Rice Noodles

Jul 25

Savory, nutty, a little sweet, and suspiciously good cold from the refrigerator.

Korean pear-marinated chicken, cool tangled noodles, and blistered bok choy. An absolute client favorite for any day of the week.

What You’ll Need:

For the Korean pear chicken

1½ pounds chicken thighs
1 small Korean pear, peeled and grated or blended
¼ cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 tablespoon freshly grated ginger
3 garlic cloves, finely grated
½ teaspoon red pepper flakes
1 tablespoon evoo, for cooking
1 tablespoon sesame seeds
2 scallions, thinly sliced

For the peanut cucumber rice noodles

8 ounces rice noodles
1 English cucumber, thinly sliced or cut into matchsticks
2 scallions, thinly sliced
½ cup cilantro leaves
¼ cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1½ tablespoons lime juice
1 tablespoon maple syrup
2 teaspoons toasted sesame oil
¼ teaspoon red pepper flakes
2 to 4 tablespoons warm water

For the bok choy

4 baby bok choy, halved lengthwise
1 tablespoon extra virgin olive oil
1 garlic clove, thinly sliced
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds

How It Comes Together:

Marinate the chicken

In a bowl, combine the Korean pear, soy sauce, sesame oil, rice vinegar, maple syrup, ginger, garlic, and red pepper flakes.

Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 2 hours or up to 8 hours.

The pear is an effective tenderizer, so this is not a marinade that needs to sit overnight. We are making dinner, not dissolving evidence.

Make the peanut sauce

Whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, and red pepper flakes.

Add warm water, one tablespoon at a time, until the sauce is smooth and loose enough to coat the noodles. It may look slightly too thin at first, but the noodles will absorb some of it as they sit.

Prepare the noodles

Cook the rice noodles according to the package instructions. Drain and rinse thoroughly under cold water.

Shake off as much excess water as possible, then toss the noodles with the peanut sauce, cucumber, scallions, and cilantro.

Taste and add another squeeze of lime or splash of soy sauce as needed.

Cook the chicken

Remove the chicken from the marinade, allowing the excess to drip away. Discard the used marinade.

Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes per side, depending on thickness, until deeply caramelized and cooked through.

Transfer to a cutting board and rest for 5 minutes before slicing. Finish with sesame seeds and scallions.

Sauté the bok choy

Wipe out the skillet and return it to medium-high heat.

Add the olive oil and place the bok choy cut-side down. Cook undisturbed for 3 to 4 minutes, until browned.

Flip, add the sliced garlic, and cook for another minute. Add the soy sauce and sesame oil, tossing briefly until the leaves are wilted and the stems are tender-crisp.

Finish with sesame seeds.

Why This Works:

The pear adds sweetness while gently tenderizing the chicken. Soy sauce brings salt and depth, sesame oil adds richness, and ginger and garlic keep the marinade sharp enough to avoid tasting sugary.

The noodle sauce hits the full spectrum: creamy peanut butter, bright lime, savory soy, gentle sweetness, and enough vinegar to keep everything awake.

The cucumber and bok choy matter just as much as the chicken. One stays cool and crisp. The other becomes charred and tender. Together, they keep a rich dish from feeling heavy.