One Pot Chicken and Hoisin Noodles with Bok Choy

File this under one of my favorite family meals. We’ve got braised chicken thighs, soft Shanxi noodles, a sweet and savory hoisin sauce, box choy and lots of scallions. Very well rounded and very flavorful.

I am lucky enough to have a local Asian market that sells a plethora of noodles, so it was very easy for me to source Shanxi noodles. If you aren’t as lucky as I am, DON’T WORRY! You can try this with 1 box of rice noodles. Just make sure to submerge the noodles completely into the liquid as it bakes. Lanzhou or biangbiang noodles work great here too if you can find fresh!

If you don’t know of a local Asian market near you, google H-Mart and see if there’s one near you. It’s 100% worth it to go check it out if you are a food geek like me. 🙂

one pot chicken and hoisin noodles

one pot chicken and hoisin noodles

One Pot Chicken and Hoisin Noodles with Bok Choy

This entire meal can be made in your Dutch oven! Braised chicken thighs, shanxi noodles, book choy and a delicious sweet and savory hoisin sauce.
Course Main Course
Cuisine Chinese
Servings 4 people


  • Dutch oven


  • 4 chicken thighs
  • Kosher salt
  • Black pepper
  • 1 large bunch bok choy washed and chopped into 1-2 inch pieces
  • 1 bunch scallions cut into 1/2 inch diagonal slices
  • 5 cloves garlic minced or grated
  • 1 white onion chopped
  • 1 1/2 cup unsalted chicken broth
  • 4 bunches Shanxi noodles *can sub any other chinese noodle of your choice
  • 2 tbsp light soy sauce *can sub regular soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin
  • 2 tbsp water
  • 1/3 cup mirin
  • Red chili flakes to taste


  • Dry off the chicken thighs and season with a pinch of salt and pepper on both sides. Let them sit at room temp to dry brine for 20 minutes. Chop your bok choy, scallions, onion and garlic during this time. Also mix your sauce ingredients in a bowl and set aside.
  • Preheat the oven to 350 degrees F.
  • Heat a large Dutch oven on medium high. Dry off the chicken thighs once more with a paper towel. Place the chicken thighs skin side down in the hot Dutch oven and let the fat render for 5-10 minutes, until the skin is golden brown and crispy. Remove the chicken. 
  • Reduce the heat to medium. Add the onion and cook for 5-7 minutes, stirring frequently in the beginning so the onion doesn’t fry in the hot chicken fat. Add the garlic and cook until fragrant, about 1-2 more minutes.
  • Deglaze the pan with chicken broth. Pour in the sauce mixture and stir together. Add the chili flakes and stir. Add the noodles and submerge them into the liquid. Place the chicken thighs on top and submerge the meat as much as possible.
  • Bake covered for 30 minutes, until the chicken is fully cooked at 165 degrees internally.
  • Remove the pot from the oven. Remove the chicken and set on a plate. Add the bok choy and scallions (reserving a small handful for topping)  to the noodles and stir until the bok choy is bright green. 
  • Plate the noodles. Add sliced chicken on top. Top with scallions and more red chili flakes if preferred. 
Keyword bok choy, chicken thighs, garlic, hoisin, onion, shanxi noodles

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