FIVE SPICE CHICKEN WITH VERMICELLI NOODLE SALAD

FIVE SPICE CHICKEN WITH VERMICELLI NOODLE SALAD image

Yield 4

Number Of Ingredients 23

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Chicken
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
Dressing
3 tablespoons fish sauce
juice of 1 small lime
3 tablespoons water
1½ tablespoons honey
1 tablespoon vegetable oil, melted
white of 1 spring onion, sliced
2 dry red peppers, minced
Salad
7 oz package vermicelli noodles, prepared according to package directions
1 cucumber, peeled, deseeded and sliced
2 medium carrots, julienne
¼ 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. Notes Make-Ahead: The chicken can be served warm over the noodles or chilled. Which also makes it a great make-ahead meal. Refrigerate the chicken, noodles and dressing separately. When the noodles are tossed with dressing they will loosen. Topped with sliced chilled chicken