Since moving to the burbs, the days seem just a little bit longer. Without a tiresome commute and long work hours, it feels so freeing to have more time. Honestly, I still don’t know where this “extra” time goes most of the time (i.e. reading Buzzfeed or watching Mindy Project). But when I’m not enjoying a glass of wine in front of the TV, I have a lot more time to get creative in the kitchen. Pouring over cookbooks and food blogs was something I rarely had time or energy for during the last year in NYC, so it feels so refreshing and invigorating to be trying and creating new recipes my own.
I’m somewhat embarrassed to admit that this recipe was inspired by a recipe I saw in an issue of Every Day with Rachael Ray that was delivered to my new apartment for the previous owner. Though I’m not a fan of Rachael, I’ll admit there is some overlap in our cooking styles: simple, affordable, and still delicious. And this recipe for Chicken Sriracha Noodle Bowls is all of the above.
Chicken Sriracha Noodle Bowls
1 lb chicken thighs
juice from 1 orange
2 tbsp honey
2 tbsp sriracha
2 tbsp olive oil
4 garlic cloves, minced
1 jalapeño, sliced crosswise
10 oz noodles (I used the noodles from 2 containers of Trader Joe’s Kung Pao noodles)
1 cup chicken broth
1 tbsp soy sauce
3 scallions, sliced
1. Preheat oven to 425 degrees. Whisk together orange juice, honey, and 1 tbsp sriracha in a small bowl. Season chicken with salt & pepper. Place chicken in a baking dish and cover in the sriracha glaze. Bake for about 30 minutes, until juices run clear.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the jalapeño and noodles and let sit for a few minutes until they just start to get crispy, about 5 minutes.
4. Add the remaining 1 tbsp sriracha, chicken broth, and soy sauce to the skillet. Bring to a boil, then simmer until the sauce thickens, about 10 minutes.
5. When the chicken is done, slice, and serve on top of the noodles. Garnish with sliced scallions.