This is a recipe passed onto me by my friend Brianna. The original calls for chicken thighs, but as I don’t like chicken thighs I used breasts and I think it turned out just fine! I also went for rice instead of vermicelli noodles, and both are delicious options. I’m also of the opinion that this marinade could be used on pork or shrimp if you don’t feel like chicken. Enjoy!
Prep time: 10 minutes, marinate for 4 hours min to overnight max
Cook time: 30-45 minutes
Yields: 2 servings
3/4 cup orange juice, preferably pulp-free
1/4 cup honey
3 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp minced ginger
1 tbsp minced garlic (or 4-6 cloves)
1/4 tsp crushed red pepper flakes
2 chicken breasts, or 4 chicken thighs
8oz rice noodles, or 3/4 cup rice (measure uncooked)
scallions or green onions for garnish
Rinse chicken and pat dry, place in bag or bowl for marinating. Stir together marinade ingredients and pour over chicken. Cover and marinate in fridge for minimum 4 hours, or overnight.
Preheat oven to 350F; place chicken in shallow oven-safe baking dish, pour marinade over. Bake uncovered for 30 to 45 minutes, basting often, until cooked through.
Serve on vermicelli noodles or rice with your choice of vegetables.
*A note about marinating: I find I often forget to leave time for marinating. While marinating does allow the flavor to penetrate the meat, dishes such as this one do survive without being marinated for 4 hours. There is enough sauce leftover that the dish is still incredibly flavorful. So don’t worry too much about marinating if you forgot to get that organized!