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.
