Fiery Thai Noodle Bowl with Crispy Chicken Thighs

Ingredients

• 6 ounces baby bok choy halved sliced
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 0.3 cup chicken stock see (such as Swanson)
• 1.5 cups cilantro leaves ( 1 bunch)
• 2 teaspoons ginger fresh minced peeled
• 3  garlic clove 
• 1 teaspoon kosher salt divided
• 8  lime wedges 
• 1 tablespoon soy sauce 
• 4 ounces vermicelli uncooked
• 2  thai chile fresh
• 16 ounce strips. boneless
• 0.3 cup water 
• 1.3 cups to 3 sized squashes yellow chopped ( 1 medium)

Equipment

• food processor
• bowl
• frying pan
• oven
• cutting board

Directions

1. Preheat oven to 42
2. Heat a large stainless steel skillet over high heat.
3. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.
4. Add oil to pan; swirl to coat.
5. Add chicken, skin side down; cook 3 minutes or until skin begins to brown.
6. Remove chicken from pan.
7. Pour oil into a small bowl; reserve oil. Return chicken to pan, skin side down.
8. 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.
9. Remove chicken from pan; place on a cutting board.
10. Let chicken stand, skin side up, 10 minutes.
11. Cut chicken into slices; keep warm.
12. Cook the noodles according to package directions, and drain.
13. Sprinkle noodles with 1/4 teaspoon salt; toss well to combine.
14. Combine 1/4 teaspoon salt, cilantro, and next 5 ingredients (through chiles) in a food processor, and process until well blended.
15. Return the skillet to medium-high heat.
16. Add reserved oil to pan; swirl to coat.
17. Add squash, bok choy, and remaining 1/4 teaspoon salt; saut 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.
18. Drizzle the sauce evenly over servings.