Weeknight Ginger Chicken Pho (Vietnamese Chicken Soup).

Preheat the oven to 425° F. On a baking sheet, toss the chicken with 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon honey, the chile sauce, and sesame oil. Bake 15 minutes, then remove and add 2 tablespoons honey, toss the chicken. Bake another 5-10 minutes until the chicken is cooked through. Remove the chicken and shred it. Switch the oven to broil. Broil 1-3 minutes, until caramelized Meanwhile, in a large Dutch oven, combine the broth, 1/4 cup soy sauce, 1 tablespoon fish sauce, 2 teaspoons honey, the onion, ginger, garlic, star anise, cinnamon, and Fresno pepper. Bring to a boil over high heat, then reduce the heat to low and simmer 15 minutes, or until ready to serve. Just before serving, stir in the greens. Taste, adding more soy, fish sauce, and or honey, if needed. Cook the noodles according to package directions. Drain. To serve, shred the chicken. Divide the noodles between bowls. Add the shredded chicken, then ladle the broth over top. Arrange the sprouts, herbs, and any desired toppings on top. Then squeeze over lots of lime juice and enjoy!