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Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees . In a small bowl, whisk the orange juice, honey and 1 tbsp. sriracha for the glaze. Season the chicken with salt and pepper and place, skin side up, on a rack set over a foil-lined baking sheet. Bake, brushing with glaze every 5 minutes, until juices run clear when pierced with a knife, about 30 minutes.

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  • Meanwhile, in a large skillet, heat the EVOO over medium. Add the garlic and stir until fragrant, about 3 minutes. Stir in the stock, noodles, soy sauce and remaining 1 tbsp. sriracha; bring to a boil. Reduce the heat to medium; cook until the noodles soften, about 5 minutes.

  • Cut the meat from the bones, then thinly slice. Divide the noodles among bowls and drizzle with sriracha. Top with the sliced chicken and scallions.

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