Honey Habanero Chicken with Stir-Fry Noodles

Oh my God, this dish. It's freakin' perfection. Slick noodles, seared chicken, and a shimmery sauce that's equal parts sweet and spicy. Just enough honey, just enough habanero, just enough hoisin. Rocked our world and there wasn't a drop left.

And this dish is FAST too. Everything happens in one pan: chicken, sauce, noodles. And the noodles are pre-cooked, so they simply rehydrate in the phenomenal sauce for the last few minutes of cooking.

This is 100% becoming a staple in my house. Everyone loved it, the meal prep was a cinch, there are just a handful of ingredients, and I had one pan to clean. There's so much to love.

And here's my trick for the perfect habanero heat - roast the pepper first. It's a simple process (you just need a hot oven and small piece of foil), but roasting caramelizes the skin and softens the flesh. NOW you have smoky heat added to your dish, not raw hot pepper heat. It's the culinary tip you've been looking for.

Honey Habanero Chicken with Stir-Fry Noodles 

1 habanero pepper, halved, stemmed and seeded
1 tablespoon olive oil
1 pound boneless skinless chicken breast, cut into bite-size pieces
2 cloves garlic, minced
Salt and ground black pepper
3/4 cup chicken broth
1/4 cup honey
3 tablespoons hoisin sauce, soy sauce or liquid aminos
1 lemon, juice and zest
1 teaspoon dried cilantro
8 ounces pre-cooked stir-fry noodles, such as hokkien or udon (I used both because I had 1/2 package of each!)
Chopped green onions for serving

Preheat the oven to 400 degrees. Place the habanero pepper on a small piece of foil and place on the middle rack, in the preheated oven.
Roast for 10 to 12 minutes, until the pepper is browned on all sides. Remove from the oven and let cool.
When cool enough to handle, halve the pepper and gently scrape out (and discard) the seeds and stems. Slice the pepper into thin strips and set aside.
In a small bowl, whisk together the chicken broth, honey, hoisin sauce, 2 tablespoons of the lemon juice, 1/2 teaspoon of the lemon zest, and cilantro. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Add the garlic and cook for 1 minute. Season with salt and pepper. Add the honey mixture and bring to a simmer. Simmer for 2 minutes, until the chicken is cooked through. Add the noodles and cook for 2 to 3 minutes, until the noodles are hot and the liquid is absorbed. Top the chicken with the sliced habanero and green onions and serve.
Serves 4