Soy Sauce Chicken and Noodles
Soy Sauce Chicken and Noodles
Ingredients
For the Chicken and Marinade
- 2 pounds chicken thighs, skin on, boneless
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1/2 tablespoon sesame oil
- 1/4 teaspoon ground black pepper
- 2 tablespoons neutral cooking oil
For the Noodles
- 1 pound thin spaghetti, (angel hair or spaghetti works)
- salt, for boiling water, as needed
- 2 tablespoons butter
- 6 garlic, cloves, minced
- 3 green onions, thinly sliced
For the Noodle Sauce
- 2 tablespoons Shaoxing wine, or chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1/2 tablespoon honey
- 1 teaspoon chicken bouillon
Instructions
- 1
In a large bowl, combine the chicken thighs with 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey, 1/2 tablespoon sesame oil, and 1/4 teaspoon ground black pepper. Mix thoroughly to coat the chicken. Let it marinate for at least 15 minutes while you prepare other ingredients, or longer if time permits.
⏱️ 5 min
- 2
While the chicken marinates, prepare the noodle sauce. In a small bowl, whisk together 2 tablespoons Shaoxing wine (or chicken broth), 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1/2 tablespoon honey, and 1 teaspoon chicken bouillon. Set aside.
⏱️ 3 min
- 3
Heat 2 tablespoons of neutral cooking oil in a wok or large pan over medium-high heat. Once hot, add the marinated chicken thighs to the pan, skin-side down. Cover the pan with a lid to allow the chicken to steam as it cooks.
⏱️ 1 min
- 4
Cook the chicken for 6 to 7 minutes with the lid on. Meanwhile, bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 7 min
- 5
Remove the lid from the chicken, flip the pieces, and cook for another 6 to 7 minutes, or until the internal temperature reaches 165°F. At this point, add the thin spaghetti to the boiling water and cook until al dente according to package instructions.
⏱️ 7 min
- 6
Once the chicken is cooked through, uncover the pan and let the sauce reduce slightly. Increase the heat to high and sear the chicken for about 1 minute per side until browned and slightly crispy. Remove the cooked chicken from the pan and set aside on a cutting board.
⏱️ 3 min
- 7
Drain the cooked pasta and set aside. Using the same pan with the remaining oil and chicken drippings, add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min
- 8
Add the prepared noodle sauce and the cooked pasta to the pan. Toss to combine thoroughly, ensuring the noodles are well coated with the sauce.
⏱️ 2 min
- 9
Add 2 tablespoons of butter to the noodles and toss again until the butter is melted and the noodles are well coated. Stir in the thinly sliced green onions and give it one final toss.
⏱️ 2 min
- 10
Slice the cooked chicken into strips. Serve the sliced chicken alongside the soy sauce noodles. Enjoy immediately!
⏱️ 3 min
Kitchen Tools
Soy Sauce Chicken and Noodles
For the Chicken and Marinade
- 2 pounds chicken thighs, skin on, boneless
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1/2 tablespoon sesame oil
- 1/4 teaspoon ground black pepper
- 2 tablespoons neutral cooking oil
For the Noodles
- 1 pound thin spaghetti, (angel hair or spaghetti works)
- salt, for boiling water, as needed
- 2 tablespoons butter
- 6 garlic, cloves, minced
- 3 green onions, thinly sliced
For the Noodle Sauce
- 2 tablespoons Shaoxing wine, or chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1/2 tablespoon honey
- 1 teaspoon chicken bouillon
Instructions
- 1
In a large bowl, combine the chicken thighs with 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey, 1/2 tablespoon sesame oil, and 1/4 teaspoon ground black pepper. Mix thoroughly to coat the chicken. Let it marinate for at least 15 minutes while you prepare other ingredients, or longer if time permits.
⏱️ 5 min - 2
While the chicken marinates, prepare the noodle sauce. In a small bowl, whisk together 2 tablespoons Shaoxing wine (or chicken broth), 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1/2 tablespoon honey, and 1 teaspoon chicken bouillon. Set aside.
⏱️ 3 min - 3
Heat 2 tablespoons of neutral cooking oil in a wok or large pan over medium-high heat. Once hot, add the marinated chicken thighs to the pan, skin-side down. Cover the pan with a lid to allow the chicken to steam as it cooks.
⏱️ 1 min - 4
Cook the chicken for 6 to 7 minutes with the lid on. Meanwhile, bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 7 min - 5
Remove the lid from the chicken, flip the pieces, and cook for another 6 to 7 minutes, or until the internal temperature reaches 165°F. At this point, add the thin spaghetti to the boiling water and cook until al dente according to package instructions.
⏱️ 7 min - 6
Once the chicken is cooked through, uncover the pan and let the sauce reduce slightly. Increase the heat to high and sear the chicken for about 1 minute per side until browned and slightly crispy. Remove the cooked chicken from the pan and set aside on a cutting board.
⏱️ 3 min - 7
Drain the cooked pasta and set aside. Using the same pan with the remaining oil and chicken drippings, add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min - 8
Add the prepared noodle sauce and the cooked pasta to the pan. Toss to combine thoroughly, ensuring the noodles are well coated with the sauce.
⏱️ 2 min - 9
Add 2 tablespoons of butter to the noodles and toss again until the butter is melted and the noodles are well coated. Stir in the thinly sliced green onions and give it one final toss.
⏱️ 2 min - 10
Slice the cooked chicken into strips. Serve the sliced chicken alongside the soy sauce noodles. Enjoy immediately!
⏱️ 3 min