Sriracha & Honey Grilled Chicken with Gluten Free Noodles from Soulful & Healthy

Sriracha & honey grilled chicken recipe with gluten free noodles from Soulful & Healthy.

Ingredients

6		Chicken drumsticks (skinless) or thighs (skinless) or two full chicken legs (skinless)
3 tbsp	45 ml	Sriracha
2 tbsp	30 ml	Pure honey
1 tbsp	15 ml	Lemon juice
1 tbsp	15 ml	Fresh grated ginger and garlic paste
2 tbsp	30 ml	Light soya sauce
1 tbsp	15 ml	Sesame seeds
to taste		Pink Himalayan salt
—		Fresh ground pepper
150 grams		Rice noodles
1		Red onion
4		Baby corns
5 to 6		Mangetouts
4 to 5		Button mushroom
2		Spring onions, chopped for garnish
1 tbsp	15 ml	Sriracha (noodle sauce)
1 tsp	5 ml	Pure honey (noodle sauce)
1 tbsp	15 ml	Light soya sauce (noodle sauce)
1 tsp	5 ml	Rice vinegar (noodle sauce)
1 tbsp	15 ml	Tamarind water (mix 1 tbsp fresh tamarind with 3 tbsp hot water)
1 tbsp	15 ml	Corn flour mixed with 3 tbsp of water
to taste		Salt and pepper
2 tbsp	30 ml	Good quality sesame oil

Prepare the chicken, remove the skin and make small slits with a sharp knife.
Mix all marinate ingredients in a large bowl, using a whisk until well combined. Set aside about 2 to 3 tablespoons of marinate to use as a drizzle or dip for serving. Taste it and adjust spices according to your preference.
Add the chicken, mix well and refrigerate overnight or at least an hour.
Pre-Heat the oven at 200 C / 400 F, place chicken in an oven dish and grill on the top shelf for 35 to 40 mins (each oven time may vary, so keep an eye on this), halfway through flip chicken and drizzle leftover marinate sauce.
While the chicken is being cooked, chop all the vegetables.
Prepare the noodles as per package instructions.
Heat the oil on a hot wok and stir fry the vegetables, 4 to 5 mins.
Add the sauce ingredients and mix well to combine. You can add a splash of water if it begins to dry out. Add the noodles and mix well.
Serve the chicken and the noodles garnished with chopped spring onions, drizzle the marinate sauce. Enjoy!