I love Asian cuisine, though I hardly ever make it at home. It seems like every time I go to make a recipe there are multiple ingredients that I don't have (rice vinegar, sesame oil, tamari, chili paste, fish sauce...it's a long list). I always tell myself that I'm going to invest in the the items so I have them on hand in my pantry but I never do. This means that Asian food at my house is usually limited to stir fry and rice. Imagine my delight and surprise when I came up with these two Asian inspired recipes that I could make using things I already had in my pantry!
The first one I adapted from Real Mom Kitchen. I adjusted some of the spice levels and I left out the vinegar from the glaze because I think it sticks to the chicken better when it's not so thinned out. I also only made 4 thighs instead of 8 and I basted the chicken more than the recipe directed.
Spicy Honey Chicken Thighs
Makes: 4 servings
Start to finish: 30 minutes
4 bone-in chicken thighs, skin removed
For the Rub:
2 tsp garlic powder
2 tsp chili powder
1/2 onion powder
1/2 tsp coriander
1/2 tsp salt
1 tsp cumin
1/4 tsp cayenne pepper
For the glaze:
1/4 cup honey
Start by removing the skin off your chicken thighs.
In a bowl, mix together all the spices and rub them into both sides of the chicken.
Turn on your broiler and line a cookie sheet with foil (this will prevent the messiness that would ensue if you let the basting juices go everywhere). Place the chicken on the top rack under the broiler for 5 minutes.
After 5 minutes, flip the chicken over and broil for another 5 minutes.
Take the chicken out and baste it with honey. Move your oven rack down one level and return the chicken to the oven for 2 minutes.
After 2 minutes take the chicken out and baste it again. In another two minutes baste it again. At this point start checking for doneness, otherwise basting every two minutes.
While your chicken in broiling, you should be simultaneously working on this next dish:
Thai Peanut Noodles
Adapted from: Ellie Krieger
Makes 4 servings
Start to finish: 20 minutes
6 ounces whole wheat linguini noodles
1/4 cup natural peanut butter
2 Tbsp chicken broth
1.5 Tbsp soy sauce
2 tsp brown sugar
2 tsp ground ginger
1 Tbsp lime juice
1/2 tsp minced garlic
1/4 tsp red chili flakes (feel free to use more but I have a love-hate relationship with chili flakes)
1 Tbsp dried minced onion
Cook your noodles until they are al dente. Blend all the sauce ingredients in a blender/food processor/Magic Bullet (I am a Magic Bullet fan myself).
Mix this sauce with the pasta. It's that easy.
I served my chicken and noodles alongside some edamame. So there you have it, an easy dish when you need an asian fix and don't feel like investing in all the traditional asian ingredients.