Five-Spice Roasted Chicken

It's the holiday season and we are all busy, busy, busy. I know I am not the only one rushing about with last minute preparations. It's all kinds of chaotic around here.  Always at this time of the year it's easy to fall into the trap of eating fast food at every turn. It's easier to avoid the grab and go junk food if I know that I have lunch or dinner at home which just needs to be warmed in the microwave. This Asian style roasted chicken is one of my go-to dishes which can be done the day before. It makes for a lovely, quick, meal served with fried rice or even plain jasmine rice and some steamed vegetables. I used to make this using a whole chicken but I find using the drumsticks makes it even simpler to serve.

Five-Spice Roasted Chicken

Ingredients

For the Marinade
2 tsp sesame oil
3 cloves garlic, minced
2 tbsp freshly grated ginger
1/3 cup soy sauce
2 tsp five-spice powder
1 tbs honey

8 chicken drumsticks

Method

Mix together all marinade ingredients and pour over chicken. Put chicken and marinade in a zip-lock bag and place in the fridge to marinate for at least 30 minutes or overnight, turning occasionally.

Preheat oven to 350F

Place drumsticks on a roasting tray. Pour marinade over drumsticks and bake for 30 minutes.  After 30 minutes turn chicken over and baste with gravy that is in the tray. Cook for 30 minutes more, basting and turning until drumsticks are cooked through and juices run clear when chicken is pieced with a knife.

Ginger Chicken and Noodle Stir Fry.

Just popping in with this stir fry that comes with a huge disclaimer since it is one of those meals that I do on the fly. I don't measure anything, just chop some vegetables, make a sauce, boil noodles. Stir fries are not something I make often because of all the prep involved with chopping the vegetables. I hate soggy, next day, veggies.  I just make sufficient so that it is all consumed in one sitting with no leftovers. This is not so much a recipe but more of a suggestion or rough guide. I can't guarantee the precision of the amounts as I usually just eyeball the ingredients on this one. The sauce is basically a sweet/sour sauce so taste as you make it and adjust to your preference.

Ginger Chicken and Noodle Stir Fry
Servings (4-5) 
3 teaspoons vinegar
3 tablespoons soy sauce
3 tablespoons ketchup
6 tablespoons orange juice
3 tablespoons honey
3 teaspoons cornflour
3 tablespoons vegetable oil
10 oz boneless skinless chicken breasts 
6 ounces baby corn ( halved length ways
3 carrots (julienned)
2 red bell peppers
1 or two small zucchini (julienned)
chow mien noodles
6 teaspoons sesame seeds

Directions
Prepare the noodles according to the packet instructions. Drain and set aside.

For the sauce: Mix vinegar, soy sauce, ketchup, orange juice and honey together. Add the cornflour and stir until well combined. 

Heat the oil in a medium non-stick frying pan or wok and fry chicken for 3-4 minutes. The chicken will stick to the pan if you do not use a non stick for this.

Add the vegetables and stir fry for 4-5 mins.

Add the sauce and cook for a few minutes. 

Remove frying pan from the heat. Add the noddles to the chicken and vegetables along with the sesame seeds. Mix well and serve.