Soy Sauce Chicken and Noodles
This soy sauce chicken and noodles combines tender pan-fried chicken thighs with a savory-sweet sauce of soy, oyster sauce, honey, and garlic over spaghetti—a complete 30-minute weeknight meal.
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This soy sauce chicken and noodles combines tender pan-fried chicken thighs with a savory-sweet sauce of soy, oyster sauce, honey, and garlic over spaghetti—a complete 30-minute weeknight meal.
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In a large bowl, combine chicken thighs with 1 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp honey, black pepper, and sesame oil. Mix well to coat the chicken and set aside to marinate.
Smash and finely mince the garlic cloves. Thinly slice the green onions. Set both aside.
In a separate small bowl, prepare the noodle sauce by mixing together 1 tbsp Shaoxing wine, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp honey, and the chicken bouillon powder. Stir until combined.
Bring a large pot of water to a boil. Salt the water generously and cook the thin spaghetti according to package directions until al dente.
While the pasta cooks, heat neutral oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer.
Reduce heat to medium, cover the wok with a lid, and cook for 5-7 minutes.
Uncover, flip the chicken thighs, and cover again to cook for another 5-7 minutes, or until cooked through.
For the last couple of minutes, remove the lid to allow the chicken to get a nice sear on both sides. Once golden and cooked, remove the chicken from the wok and set aside.
In the same wok with the pan drippings, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour the prepared noodle sauce into the wok and bring to a simmer.
Drain the cooked spaghetti and add it directly to the wok with the sauce. Add the knob of butter.
Toss everything together until the noodles are well-coated in the sauce.
Turn off the heat, add most of the sliced green onions, and give it one last toss.
Serve the noodles in a bowl, top with the soy sauce chicken, and garnish with the remaining green onions.
Store cooked chicken and sauce separately in airtight containers for up to 3 days; reheat gently on stovetop. Cook noodles fresh or toss with sauce to reheat.
Yes, but thighs stay juicier and more forgiving. If using breasts, pound to even thickness and reduce pan-fry time to 5–6 minutes per side to avoid drying out.
Dark soy sauce deepens color and adds subtle molasses sweetness. Regular soy sauce alone will work, but reduce it to 3 tbsp total to balance saltiness.
Cook chicken and sauce separately, store both in airtight containers for up to 3 days. Reheat gently on stovetop with a splash of water. Cook noodles fresh or reheat in warm sauce.
It adds depth, but dry sherry or mirin work as 1:1 swaps. Omit entirely if needed—the oyster sauce and honey carry the flavor.
Internal temperature should reach 165°F at the thickest part. Thighs will be golden brown and tender, usually 6–7 minutes per side over medium-high heat.
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