Salt to tasteespecially if using homemade, unsalted stock
1limecut in wedges for serving
cilantroparsley or chives, chopped for garnish
Heat oven to 375 degrees. Line a baking sheet with parchment, foil, or silicone and set the chicken pieces on the pan (you can bake from frozen, if needed, simply add 10-15 minutes to the baking time) OR use precooked chicken - see note.*
Mix 2 tablespoons of sriracha with the honey in a small bowl and coat the chicken pieces evenly.
Bake chicken for 25-30 minutes. Optional: in last 5 minutes, drain any accumulated juices and broil to brown.
Meanwhile, cook rice noodles according to package directions (usually boil for about 5 minutes until just done), drain and set aside.
Heat oil over medium-high heat; add onion and garlic and stir-fry for a minute or two.
Add chicken stock, soy sauce, fish sauce, remaining 2 Tb. sriracha, and all the vegetables you've prepared. Cover, bring to a boil, then reduce heat to medium and cook until vegetables are tender to taste, about 5-7 minutes.
When chicken is done, remove to a cutting board and cut each piece into slices.
Rinse noodles, if needed, with warm water to separate and then divide between 4 bowls. Ladle equal amounts of broth and vegetables over noodles and top with sliced chicken (see note for alternative serving suggestion***).
Serve with lime wedges and garnish with choice of herbs.
*Precooked rotisserie chicken can also be used: cut off the breasts in two large pieces, coat with sriracha & honey sauce and broil for about 5 minutes to brown. Cuts the cooking time down to about 25 minutes.**Use different vegetables (and increase the amount) as desired like: slivered sweet peppers, chopped swiss chard or kale, bok choy, snap or snow peas, green beans, asparagus, etc.***To serve in one large pot, add the noodles to the pot with the broth and vegetables and stir in the sliced chicken pieces. Ladle into bowls.