5-Spice Chicken with Teriyaki Glass Noodles

Spicin' and Dicin'
Flavoring your world - one spice blend at a time.

Total Time: 2 hr 45 mins (includes marinating and rest times)
Servings: 6

INGREDIENTS

FOR THE CHICKEN

1/4 cup ketchup
3 Tbsp rice wine vinegar
2 Tbsp brown sugar
2 Tbsp dark soy sauce
2 Tbsp hoisin sauce
1 Tbsp garlic, minced
1 tsp Doenjang soybean paste
1 tsp sesame oil
1 tsp Mischief Reef - Chinese 5 spice
1/2 tsp fresh ginger
6 bone-in skinless chicken thighs

FOR THE NOODLES

3oz dry Korean glass noodles
1qt water
1 cup bok choy, finely chopped
2 Tbsp butter
2 Tbsp teriyaki sauce (Soy Vay - Island Teriyaki used in this recipe, but your favorite brand is fine)
1 Tbsp sesame seeds (optional)

PREPARATION

1) Combine first 10 ingredients in a large mixing bowl. Add chicken, making sure it is completely submerged in the sauce. Cover with plastic wrap and refrigerate for at least 2 hours.

2) Preheat oven to 375 degrees F.

3) Place chicken at least 2" apart on large baking sheet. Cover with foil. Bake for 20 mins.

4) Start prepping the glass noodles: Microwave 1 quart water for 3 mins or until almost too hot to touch, but not boiling.

5) Pour water in large pot on stove, add noodles and stir until softened enough to sink into water. Cover with a lid. With heat OFF, soak dry noodles for 15 mins.

6) Remove foil from chicken and bake for another 15 mins.

7) While chicken is cooking, turn stove heat on to high. Add bok choy to noodles and boil for 5 mins.

8) Remove chicken from oven and let rest 5 mins.

9) Remove noodles from heat and stir in butter, teriyaki, and sesame seeds.

10) Slice chicken and serve on top of noodles. Enjoy!

These noodles are also delicious served with stir fry veggies and in soups!