Chinese 5 Spice Chicken With Vermicelli Salad
If there are noodles involved, I am all in. The fresh vegetables of this bowl contrasted with the savory cinnamons and star anise of Calicutts Chinese Five Spice sprinkled on baked chicken and topped...
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Cooking tools:
- Instant-read thermometer
- Grater
- Nonstick skillet
- Baking sheet
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Pot
- Colander
- Stove
- Tongs
- Serving bowl
- Paper towel
Ingredients
- 8 Chicken Thighs
- 1/2 C Honey
- 2 Tbsp Calicutts Chinese Five Spice
- 1 Tbsp Olive Oil
- 1 tsp Salt
- 3 Tbsp Fish Sauce
- 1 Lime, juiced
- 2 Tbsp Honey
- 2 Thai Chiles, finely chopped
- 2 Tbsp Water, cold
- 3 Tbsp Rice Vinegar
- Rice (Vermicelli) Noodles, cooked to package instructions
- Carrots, shredded
- Cucumbers, peeled into strips
- Lime
- Cilantro
- Mint
- Green Onions, finely chopped
- Peanuts or Cashews, chopped
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