Sticky honey chicken with ponzu rice noodles

December 5, 2015 (Last Updated: January 11, 2019)
Sticky honey chicken with ponzu rice noodles recipe

Sticky honey chicken with ponzu rice noodles

Ingredients

  • Chicken

  • 4 chicken breasts, on the bone, skin on
  • 30ml (2 tbsp) olive oil
  • 45ml (3 tbsp) honey
  • a squeeze of lemon juice
  • salt and freshly ground black pepper, to taste
  • 2,5ml (½ tsp) ground all spice
  • 30ml (2 tbsp) water
  • Noodles

  • 300g dried rice noodles
  • 5ml (1 tsp) sesame oil
  • 60ml (¼ cup) ponzu
  • 15ml (1 tbsp) light soy sauce
  • fresh mint leaves, to serve
  • fresh red chilli, chopped, to serve
  • fresh coconut, to serve
  • cucumber, to serve

Instructions

1

Preheat the oven to 180°C. Place the chicken, olive oil, honey, lemon juice, seasoning and ground all spice on a baking tray with 30ml (2 tbsp) of water.

2

Roast for 25 minutes, basting throughout, until the chicken is cooked and the skin is golden and crisp.

3

Place the noodles in a large bowl, cover with boiling water and leave until the noodles have softened, about 5 minutes. Drain.

4

Add the sesame oil, ponzu and soy sauce to the noodles and toss well.

5

Slice the chicken and serve with ponzu noodles, fresh mint, fresh red chilli, coconut and cucumber.

TO DRINK: An off-dry, aromatic white with plenty of citrus, floral flavours – like a riesling – suits sweet Asian flavours.

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