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! 

Serve with Sriracha! (Also optional)

Update: New photos posted! To see them all, scroll down to the bottom of this post.

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. 

Chinese 5 Spice Chicken
Serves 10
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Prep Time
15 min
Cook Time
40 min
Total Time
2 hr
Prep Time
15 min
Cook Time
40 min
Total Time
2 hr
Ingredients
  1. 10 Chicken Thighs, Bone-In and Skin On
  2. 2 T Sucanat (or 2 T Honey and 1 T Molasses) (or 2 T Brown Sugar works too)
  3. 2 T Chinese 5 Spice
  4. 1 T Garlic Powder
  5. Celtic Sea Salt (or whatever salt you prefer)
  6. Coconut Oil
  7. Salt & Pepper
Instructions
  1. Trim the chicken of excess skin and fat. (I usually only leave enough skin to cover the top of the chicken thigh)
  2. Rinse each piece under cold water and pat dry with a paper towel
  3. Place the trimmed thighs in a large bowl and lightly coat with oil (you may have to get your hands dirty on this one!)
  4. Mix your choice of sugar, 5 spice, Garlic Powder and salt and pepper in a small bowl to combine
  5. Rub the spice mixture on the chicken, cover and refrigerate for at least 30 minutes
  6. 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!
  7. Let the chicken sit on the counter for about 10 - 15 minutes to reduce the chill
  8. Meanwhile, preheat the oven to 450
  9. Roast the thighs until skin is crispy and the chicken is cooked through, about 40 minutes.
  10. Let the chicken rest for 5 - 10 minutes before de-boning the chicken and chopping it up.
Notes
  1. 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.
Live Fit. Love Food. http://livefitlovefood.com/
We prefer to use chicken thighs, but this recipe would work great with any bone-in, skin-on chicken pieces. We’ve used this recipe for chicken wings for the Superbowl, on a whole bird, and on the grill. Leaving the skin on is the way to go because it crisps up perfectly. But, if you just can’t handle the negative stigma of eating dark meat, I’m sure boneless, skinless chicken breasts will do just fine too! 

Sesame Cilantro Soba Noodles
Serves 10
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Prep Time
15 min
Cook Time
10 min
Total Time
30 min
Prep Time
15 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 8 ounces Soba (Buckwheat) Noodles
  2. 2 cups Napa Cabbage, shredded
  3. 1/2 cup Carrots, shredded
  4. 1 Red Bell Pepper, sliced into thin strips
  5. 4 Scallions, thinly sliced on a bias
  6. 1 bunch Cilantro, roughly chopped
  7. 1/4 cup Low Sodium Soy Sauce
  8. 1/4 cup Rice Wine Vinegar
  9. 1 T Sesame Oil
  10. 1 T Honey
  11. 1 T Sriracha
  12. 1 t Ginger, fresh grated (optional)
  13. 1 t Toasted Sesame Seeds
  14. 1 T Coconut Oil
Instructions
  1. Cook Soba according to package directions and set aside
  2. 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
  3. Place a wok or large pan on high heat, when hot add coconut oil
  4. Stir fry cabbage, carrots and red peppers for a couple minutes until they are just tender
  5. Remove the wok/pan from heat and add the cooked soba and sauce
  6. Toss to combine, then add the remaining cilantro, scallions and sesame seeds
  7. Let the mixture sit to allow the noodles to soak up the flavor
  8. Serve warm with chopped up Chinese 5 Spice Chicken
Notes
  1. Timing: Start ahead of time if you like, or right after you place the Chinese 5 Spice chicken in the oven.
  2. This is great served cold as well.
Live Fit. Love Food. http://livefitlovefood.com/
Start chopping up the chicken after you combine all the ingredients together for the Sesame Cilantro Soba Noodles. Toss the chicken in with the noodles and sere warm. Round out the dish with a little extra Sriracha if your a fan of spicy foods like me. Even though there is Sriracha in the noodle dressing, this dish is not spicy. The kids love it and don’t even notice. It adds just the right amount of garlic and chili flavor, so don’t skip it!

 

Interesting Facts

Dark meat isn’t as unhealthy as you may have been led to believe. It is rich in nutrients like Myoglobin, an iron and oxygen binding protein found in muscle tissue, Zinc, an essential trace mineral that can help boost your immune system and support liver health, and B Vitamins, which are great for overall health. In addition, an ounce of dark meat only contains 8 more calories per ounce of white meat.
Despite it’s name, Buckwehat is not wheat. It’s technically a fruit! It comes from the same family that includes rhubarb and sorrel. It’s a great source of protein, has nine essential amino acids, tons of fiber, rich in iron, and so much more. * If you are GF, please check the label on your Soba Noodles as some companies will use wheat along with buckwheat.

Photo Gallery

Follow me through the whole recipe with these instructional photos!

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