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Prep 20min
Total30min
Servings4
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Ingredients
1/2
cup teriyaki marinade and sauce
2
tablespoons vegetable oil
1
tablespoon chopped gingerroot
1
tablespoon fish sauce
1
tablespoon lime juice
2
teaspoons Thai red curry paste
8
boneless skinless chicken thighs
1
package (6 to 8 oz) thick rice stick noodles
1/2
cup chopped dry-roasted peanuts
1/4
cup chopped fresh cilantro
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Steps
1
In medium bowl, mix teriyaki marinade, oil, gingerroot, fish sauce, lime juice and curry paste. Reserve 1/4 cup marinade for noodles; set aside.
2
Pour remaining marinade into large resealable food-storage plastic bag; add chicken. Seal bag; refrigerate 10 minutes or up to 2 hours.
3
Heat gas or charcoal grill. Cook noodles as directed on package; cover to keep warm. Remove chicken from marinade; discard marinade. Place chicken on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
4
Toss cooked noodles with reserved 1/4 cup marinade; place on serving platter or divide evenly among 4 plates. Arrange grilled chicken over noodles. Sprinkle with peanuts and cilantro.
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If you have time to marinate the chicken for 2 hours, it will add more flavor. Then wait to heat the grill until the start of step 3.
Instead of rice stick noodles, serve chicken over hot cooked rice or linguine.
If Thai red curry sauce is not available, substitute 1/2 teaspoon crushed red pepper flakes.
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