I’ve been looking forward to posting these recipes for a while now because it is one of our favorites. It’s also one of my most requested recipes from friends and family. What I’ve come to find (or not find) is all the photos I took of the entire cooking process! They are just gone. Vanished. M.I.A. Somehow I managed to locate one lonely little photo that hardly does this amazing dish any justice. So for now, it will have to do. This is going on the menu this weekend for sure, so I can retake all the photos and post them next week!
This entire recipe will feed an army so it is great for a weekly food prep or a small gathering. Although we did enjoy this recipe with our good friends Dan and Marcy a while back and there was hardly any left at the end of the evening! It’s just that good.
- 10 Chicken Thighs, Bone-In and Skin On
- 2 T Sucanat (or 2 T Honey and 1 T Molasses) (or 2 T Brown Sugar works too)
- 2 T Chinese 5 Spice
- 1 T Garlic Powder
- Celtic Sea Salt (or whatever salt you prefer)
- Coconut Oil
- Salt & Pepper
- Trim the chicken of excess skin and fat. (I usually only leave enough skin to cover the top of the chicken thigh)
- Rinse each piece under cold water and pat dry with a paper towel
- Place the trimmed thighs in a large bowl and lightly coat with oil (you may have to get your hands dirty on this one!)
- Mix your choice of sugar, 5 spice, Garlic Powder and salt and pepper in a small bowl to combine
- Rub the spice mixture on the chicken, cover and refrigerate for at least 30 minutes
- Remove chicken from fridge and line on a baking sheet covered with foil and if you have a baking rack that fits inside your pan that works even better!
- Let the chicken sit on the counter for about 10 - 15 minutes to reduce the chill
- Meanwhile, preheat the oven to 450
- Roast the thighs until skin is crispy and the chicken is cooked through, about 40 minutes.
- Let the chicken rest for 5 - 10 minutes before de-boning the chicken and chopping it up.
- Chopping the chicken up before serving just seems easier than making everyone eat around the bones, but feel free to leave the thighs in tact if you like.
- 8 ounces Soba (Buckwheat) Noodles
- 2 cups Napa Cabbage, shredded
- 1/2 cup Carrots, shredded
- 1 Red Bell Pepper, sliced into thin strips
- 4 Scallions, thinly sliced on a bias
- 1 bunch Cilantro, roughly chopped
- 1/4 cup Low Sodium Soy Sauce
- 1/4 cup Rice Wine Vinegar
- 1 T Sesame Oil
- 1 T Honey
- 1 T Sriracha
- 1 t Ginger, fresh grated (optional)
- 1 t Toasted Sesame Seeds
- 1 T Coconut Oil
- Cook Soba according to package directions and set aside
- In a small bowl, mix together soy, vinegar, sesame oil, honey and Sriracha until well incorporated, then toss in a tablespoon or so of the cilantro and scallions and set aside
- Place a wok or large pan on high heat, when hot add coconut oil
- Stir fry cabbage, carrots and red peppers for a couple minutes until they are just tender
- Remove the wok/pan from heat and add the cooked soba and sauce
- Toss to combine, then add the remaining cilantro, scallions and sesame seeds
- Let the mixture sit to allow the noodles to soak up the flavor
- Serve warm with chopped up Chinese 5 Spice Chicken
- Timing: Start ahead of time if you like, or right after you place the Chinese 5 Spice chicken in the oven.
- This is great served cold as well.
Follow me through the whole recipe with these instructional photos!