6 chicken thighs, preferably skin on
Approx 350g pack of stir fry veg
Approx 50g of medium egg noodles
For the dressing:
2 tablespoons of honey
2 tablespoons of mild oil (vegetable, rapeseed, groundnut or sunflower, just not olive oil)
2 tablespoons of soy sauce
1 tablespoon of chinese five spice
preparation 2 mins • you cook for 8 mins •
Watch a 30 second preview of my cook-along video below
This recipe uses the best (and cheapest) part of the chicken - the thighs. Roasted in a honey & five spice dressing until the skins are crispy, the thighs sit on a bed of lightly stir fried veg and egg noodles. The dish is ridiculously easy to make and so so tasty. This is a two part recipe. In part one we make the dressing and roast the chicken. In part two we cook the veg and noodles and serve.
Small mixing bowl
Large frying pan/wok for the veg
Pan of salted boiling water for the noodles
Spoons to stir
Before you start, preheat your oven to 200c. Have all the ingredients for the dressing out, along with the chicken. Now click here!
Before you start, take the chicken out of the oven and transfer onto a board.Have the veg and noodles out. Put a large pan of salted boiling water on the hob along with your frying pan/wok on a high heat. Now click here!