2 tbsp clear honey
2 tbsp soy sauce
zest and juice of 1 orange
2 tsp toasted sesame oil
8 chicken thighs
4 nests dried medium egg noodles
1 x 350g pack mixed vegetable stir fry or vegetables thinly sliced using Simple Slicer.
Preheat oven to 200C, fan 180C, gas 6. In a small bowl mix honey, soy sauce, oil, zest, juice & oil. Put chicken thighs in stoneware in a single layer. Pour over the glaze and turn a few times. Cook for 30-40 mins until chicken is cooked through. I usually do this in a square baker i.e. no lid. And its just perfect.
When chicken is almost ready cook noodles for 2 mins in large pan of salted boiling water, add veg and cook for further 2 minutes. Drain well, shown here using a Pampered Chef Stainless Mesh Colander.
Remove chicken from the oven, transfer to a plate.
Tip noodles & veg mix into stone, stir around to coat with the juice. Return chicken to the stone and serve.!