Authentic home cooking from Chile, with US measurements. 
Chicken Thigh Stew with Japanese Eggplant and Cremini Mushrooms with Rice Noodles, Jon Style
You don't need to go to a restaurant to enjoy Chinese food. Just plan ahead to get the ingredients you need. This recipe features browned chicken thighs cooked in Chinese-style sauce, served with stir-fried vegetables and rice noodles. Garnish with cilantro and toasted sesame seeds.
Chicken Thigh Stew with Japanese Eggplant and Cremini Mushrooms with Rice Noodles, Jon Style
You don't need to go to a restaurant to enjoy Chinese food. Just plan ahead to get the ingredients you need. This recipe features browned chicken thighs cooked in Chinese-style sauce, served with stir-fried vegetables and rice noodles. Garnish with cilantro and toasted sesame seeds.
Open in Cookpad AppSteps
- 1
Pat the chicken thighs dry with paper towels and coat with soy sauce. Measure and cut the rest of the ingredients.
- 2
In a bowl, dissolve half the chicken bouillon cube in the boiling water. Add and mix in the rest of the sauce ingredients.
- 3
STIR-FRY THE VEGETABLES: Heat a splash of oil in a wok and sauté the garlic, ginger, and onion together. Add the remaining vegetables and stir-fry for a few minutes until just tender. Transfer to a plate and set aside.
- 4
BROWN AND COOK THE CHICKEN: Place the chicken thighs on a plate and coat with cornstarch. Add any leftover soy sauce from the bowl to the prepared sauce mixture.
- 5
Heat the wok with a bit of oil and brown the chicken thighs well on both sides.
- 6
Dissolve any remaining cornstarch from the plate with a little of the sauce liquid and add it to the chicken. Pour the rest of the sauce over the chicken.
- 7
Cover the wok and cook the chicken slowly for about 20 minutes, turning occasionally to cook evenly.
- 8
PREPARE THE RICE NOODLES: Place the rice noodles in a bowl and cover with boiling water. Let them soak for a few minutes until soft, then drain.
- 9
FINISH AND ASSEMBLE THE DISH: Once the chicken is cooked, remove it from the wok to a plate and set the sauce aside in a bowl.
- 10
Add the stir-fried vegetables to the wok, then add the rice noodles and toss with a bit of the sauce.
- 11
Serve the vegetables and rice noodles on a plate, place the chicken thighs on top, and sprinkle with cilantro and toasted sesame seeds. Serve immediately.
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