Grilled Chicken Thighs With Ginger-Scallion Noodles

Prep Time
Cook Time
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Recipe: #32845

June 30, 2019

"This is out of the July/August 2019 Food Network magazine...."

Original recipe yields 4 servings


  • Serving Size: 1 (338.3 g)
  • Calories 769.3
  • Total Fat - 45 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 183.6 mg
  • Sodium - 1388.8 mg
  • Total Carbohydrate - 50.5 g
  • Dietary Fiber - 4.1 g
  • Sugars - 5.4 g
  • Protein - 40.9 g
  • Calcium - 59.9 mg
  • Iron - 4.8 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.5 mg

Step 1

Preheat a grill to medium high. Combine 2 tablespoons oyster sauce, 1 tablespoon vegetable oil, the five-spice powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat.

Step 2

Oil the grill grates. Grill the chicken until lightly charred and cooked through 5 to 6 minutes per side. Transfer to a cutting board and let rest.

Step 3

Meanwhile, bring a medium saucepan of salted water to a boil. Add the noodles and cook as the label directs, adding the carrots and snow peas during the last minute of cooking. Drain the noodles and vegetables and transfer to a large bowl. Wipe out the saucepan and reserve. Snip the noodles into shorter pieces with kitchen shears.

Step 4

Finely chop the scallions and ginger in a food processor or by hand. Heat the remaining 5 tablespoons vegetable oil in the reserved saucepan over medium-high heat. Add the scallion-ginger mixture and cook, stirring, until softened, about 2 minutes. Remove from the heat and stir in the soy sauce and vinegar. Add to the noodles mixture, season with salt and pepper and toss. Divide among plates; drizzle with the remaining 3 tablespoon oyster sauce. Slice the chicken and serve over the noodles.

Tips & Variations

No special items needed.