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Honey hoisin chicken bowls
There are plenty of flavours and textures going on in this meal! Pickled carrots, juicy hoisin and honey chicken, and topped with green onions, cilantro and nuts. The whole dish comes together with a final drizzle of sriracha and hoisin. Simple, convenient, and delicious!
YIELDS
4
Ingredients
- 8 boneless skinless chicken thighs
- Kosher salt
- 1 1/2 teaspoons Chinese five-spice
- 2 teaspoons canola oil
- 1/3 cup hoisin sauce
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 2 tablespoons fresh ginger, grated
- 2 garlic cloves, minced
- 3 tablespoons toasted sesame seeds (optional)
- 4 carrots
- 1/2 cucumber
- 3 to 4 tablespoons rice wine vinegar
- 350 to 400 g thin egg noodles, regular or instant
- 2 green onions, thinly sliced
- Cilantro, chopped peanuts or cashews, sriracha, and hoisin, for serving
Directions
- Heat your oven to 375º F. Place a large non-stick skillet over medium-high heat. Fill a large pot with water, cover, and bring to a boil over high.
- Prepare the chicken by patting it dry with a paper towel. Season with salt and the Chinese five-spice. Add the oil to the pan and sear the chicken for two to three minutes per side or until golden brown.
- Meanwhile, whisk together the hoisin, honey, soy, ginger, garlic, and toasted sesame seeds in a small bowl. Remove the chicken from the skillet, transfer it to a sheet pan, and spoon the sauce over top. Transfer the chicken to the oven and bake for 15 to 18 minutes or until the chicken is cooked through and the sauce has thickened.
- While the chicken cooks, use a vegetable peeler to slice the carrots into thin ribbons. Thinly slice the cucumber and transfer the veg to a large bowl. Add on the vinegar, season with salt, and toss well to combine. Set aside to allow the carrots and cucumber to lightly pickle.
- Remove the lid from the pot of boiling water, season well with salt, and add in the noodles. Cook according to the package directions.
- Drain the noodles and divide them into four bowls along with the pickled veg. Slice the chicken into one centimetre-thick pieces and add on top then scatter with the green onions, cilantro, and nuts. Serve the bowls with sriracha and hoisin on the side. Enjoy!
TIP: For a vegetarian version, replace the chicken with 400g of extra firm tofu sliced one centimetre thick.
