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 thickrice 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. 🙂 Tutorial video on Tik Tok, linked below.

one pot chicken and hoisin noodles

@diningwithskyler

Truly the best meal and SO EASY. Got the noodles at my local Asian market. #onepotmeals #hoisinnoodles #easymeals #easyrecipes

♬ The Chicken Wing Beat – Ricky Desktop
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Ingredients

Adjust Servings
4 chicken thighs
Kosher salt
Black pepper
1large bunch bok choy
1bunch scallions
5cloves garlic
1 white onion
1 1/2cup unsalted chicken broth
4bunches Shanxi noodles
2tbsp light soy sauce
1tbsp sesame oil
1tbsp rice vinegar
1tbsp hoisin
2tbsp water
1/3cup mirin
Red chili flakes
Equipment
Dutch oven

Directions

1.

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.

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2.

Preheat the oven to 350 degrees F.

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3.

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. 

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4.

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.

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5.

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.

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6.

Bake covered for 30 minutes, until the chicken is fully cooked at 165 degrees internally.

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7.

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. 

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8.

Plate the noodles. Add sliced chicken on top. Top with scallions and more red chili flakes if preferred. 

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Notes

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