Lacquered Chicken with Noodle Salad

Page 234

Cuisine: Asian | Course Type: Main Courses

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This recipe is from the le voyage chapter in the book which says they are recipes from lands far and near. This particular recipe has an Asian twist with sesame oil, ginger, soy sauce, orange juice and zest. Instead of a whole chicken cut up that was called for I decided to do legs and thighs, since my family prefers dark meat chicken. I actually made mine a day late. We all agreed the chicken was delicious. Daughter and I were the only ones who would eat the noodle salad though. We thought it was delicious too and went great with the chicken. I did have to omit the carrot from the salad since when I went to get a carrot from my veggie drawer I realized they were not good. The carrot would have helped liven up the salad with a bit of color since the leeks, cucumber, celery and noodles are a bit on the white and light green side. I liked that some of the marinade for the chicken is boiled to add to the noodle salad.

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