Five Spice Roasted Chicken Thighs with Peanut Rice Noodles
Wed, Jun 24, 2009
I don’t pretend to be an expert on Asian cooking. Far from it.
However, I know what I like, and I know what tastes good, and this chicken and noodle dish certainly does taste good! The chicken and the noodles could stand alone as separate dishes, but I adore the spiced chicken with the peanut noodles.
The noodles are important. Certainly you could substitute whatever you have available, but the rice vermicelli has two advantage. First, it soaks in flavor like a sponge! Second, they texture is unbeatable.
This is a pretty easy dinner to put together on a weeknight, it is filling, and really tasty! It might make good left-overs. We have never had any left, so I would not know but I imagine it is as good cold for lunch.
Five Spice Roasted Chicken Thighs with Peanut Rice Noodles Serves 4
Chicken:
4 chicken thighs
2 teaspoons vegetable oil
1/2 teaspoon Chinese five spice powder
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon soy sauce
Peanut Rice Noodles:
8 oz rice vermicelli
1/2 cup creamy peanut butter
2 tablespoons soy sauce
1 teaspoon chili paste
2 teaspoons lime juice
2 - 4 tablespoons water
1 tablespoon vegetable or wok oil
2 green onions, sliced
1/2 cup matchstick carrots
1/2 cup thin sliced onion
1 cup fresh snow peas
Heat the oven to 400 F and line a sheet pan with parchment paper.
In a small bowl combine the oil, 5-spice, garlic, ginger, and soy sauce.
Brush the inside of the chicken thighs, roll into rolls and coat the outside of the chicken. Roast for 20 minutes, or until the internal temperature reaches 165 F.
While the chicken roasts prepare the peanut sauce and soak your rice noodles according to the package directions then drain.
For the sauce, mix the peanut butter, chili paste, soy sauce, two tablespoons of the water, and lime juice. Heat it in the microwave for thirty seconds and stir. If the sauce seems too thick thin it with additional water. You want the sauce to be thick but not runny. Reserve the sauce.
In a hot wok heat the oil until it shimmers. Add the veggies and cook for one minute. Pour in the sauce and then immediately add the soaked noodles. Toss to coat thoroughly.
Serve the noodles with the sliced chicken thigh.
This is also good the next day, cold for lunch.
Tags: Chinese 5-spice, Chinese Five spice, how to make peanut sauce, how to roast chicken thighs, Peanut dressing, Peanut noodles, peanut rice noodles, peanut sauce recipe, snow peas, stir-fry rice noodles
Hubs can’t have peanuts, he is allergic. So I guess I will have to eat all of the peanut noodles and he can have my chicken..ha! Great dish!
I bought 5 spice awhile ago to use with chicken and have still never done it. Shame on me! Especially since it looks so easy.
Must get 5 spice powder. Do you find yours at specialty markets? Our local grocers probably have it, but we know there’s an Asian market near us that will have it cheaper. We think?
I always love your recipes! This looks so great and refreshing!!!
Thank you for sharin.
Mmm… the peanut rice noodles sound so good. I absolutely love peanut noodles! I love the veggies you used, too – great dish!
This is why we love Kelly. She gives us stuff like this.
By the way, Wai Wai “sen mee” is one of the best brands Thailand has to offer abroad. You’ve chosen well. I’ll alert folks at the Export Promotion Department of Thailand of your good deed.
Your noodles look delicious! This sounds like a great week-night meal.
These noodles look awesome. I must get Mr. ValleyWriter over his peanut butter aversion… it’s just wrong!
Looks stunning!
Yum – peanutty noodles is really the best combo.
This reminds me of a Filipino dish called Pancit. Looks very very delicious!!!
Great way to enjoy pasta during the warm summer months…nice and light!
This looks really delicious especially the peanut rice noodles. Something different and tasty
these look really great!
Five spice is such a fun ingredient – and anything with peanut sauce is awesome. This looks delicious!