FIVE SPICE CHICKEN WITH VERMICELLI NOODLE SALAD

Five Spice Chicken with Vermicelli Noodle Salad image

Provided by @MakeItYours

Number Of Ingredients 20

1 package boneless skinless chicken thighs, about 2 lbs
2 tablespoons Chinese five spice
2 tablespoons honey
2 teaspoons salt
1 lime
1 tablespoon chopped peanuts
3 tablespoons fish sauce
juice of 1 small lime
3 tablespoons water
1 1/2 tablespoons honey
1 tablespoon vegetable oil, melted
white of 1 spring onion, sliced
2 dry red peppers, minced
7 oz package vermicelli noodles, prepared according to package directions
1 cucumber, peeled, deseeded and sliced
2 medium carrots, julienne
1/4 cup peanuts, chopped
green onion, garnish
cilantro, garnish
thai basil, garnish

Steps:

Heat a grill skillet or heavy bottom skillet over medium-high heat. Brush with vegetable oil.
Toss chicken thighs with Chinese five spice and salt. Place on the hot grill pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Be careful not to crowd the pan. If pan is too small you may need to cook in batches. Drizzle the honey over the chicken, squeeze over the juice of 1 lime. Cook another 1 - 2 minutes to allow honey to melt and lime to reduce. Sprinkle with the chopped peanuts, set aside.
Combine all dressing ingredients and whisk until well combined. Combine all salad ingredients and toss with dressing. Garnish with green onion, cilantro and/or thai basil. Slice chicken and serve with noodle salad.