Asian-Glazed Chicken Thighs

Ingredients

• 8  chicken thighs 
• 1 tablespoon ginger fresh minced
• 1 tablespoon garlic 
• 0.3 cup honey 
• 0.8 cup orange juice fresh
• 2  orange zest finely grated
• 0.3 teaspoon pepper flakes red crushed
• 8 ounces rice noodles 
• 4  scallions thinly sliced for garnish
• 2 tablespoons sesame oil toasted
• 3 tablespoons soya sauce 

Equipment

• bowl
• frying pan
• oven
• pot

Directions

1. The day before serving, rinse thechicken and pat dry.
2. Place in a bowl.
3. Combine the next 8 ingredients tomake a marinade; toss with the chickento coat. Cover and refrigerate for 4to 6 hours, or overnight.
4. Thirty minutes before cooking,remove the chicken from the refrigeratorand preheat the oven to 350°F.Arrange the chicken in a large, shallowroasting pan and season with saltand pepper to taste.
5. Pour the marinadeover the chicken.
6. Bake the chicken until it’s goldenbrown and cooked through, bastingfrequently, about 45 minutes.
7. Meanwhile, bring a large pot ofwater to a boil. Turn off the heat andstir in the rice noodles.
8. Let soak untiltender, about 7 minutes.
9. Drain, rinseunder warm water, and drain again.
10. Divide the noodles between 4bowls.
11. Place 2 chicken thighs in eachbowl and spoon the pan sauce overthe top.
12. Garnish with scallions andserve immediately.
13. Serves
14. Per serving: 670 calories, 75gcarbohydrates, 34g protein, 26g fat, 115mgcholesterol
15. Other