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Char Siu Chicken Thighs
with stir-fried noodles / carrots / snow peas

Active: 45 Total: 45

Char Siu Pork has been very popular with our members, and tonight we're giving the same treatment to juicy chicken thighs. Roast the chicken on a sheet pan (hands-free!) and make a fast noodle stir fry while it cooks. Enjoy it as part of a Lunar New Year celebration or any time!



Char Siu Chicken Thighs:
  • Garlic - 2 cloves , chopped
  • Soy sauce, low-sodium - 3 Tbsp
  • Hoisin sauce - 2 Tbsp
  • Brown sugar - 2 Tbsp
  • Oil, cooking - 2 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Chinese five spice - 1 tsp
  • Chicken thighs, boneless and skinless - 1 lb
  • Foil - for roasting
Stir-Fried Noodles:
  • Garlic - 2 cloves , chopped
  • Carrots - 6 oz , shredded (look for pre-shredded to save time)
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Water - 1/3 cup
  • Hoisin sauce - 1/4 cup
  • Soy sauce, low-sodium - 2 Tbsp
  • Lime juice - 2 tsp
  • Oil, toasted sesame - 1 1/2 tsp
  • Sriracha (opt) - 1 tsp (plus more for serving)
  • Cornstarch - 2 tsp
  • Noodles, dried lo mein - 8 oz (sub spaghetti)
  • Oil, cooking - 1 Tbsp
  • Snow peas, fresh or frozen - 8 oz


  1. Make marinade: Chop garlic (portion for chicken). Whisk together garlic, soy sauce (portion for chicken), hoisin sauce (portion for chicken), brown sugar, cooking oil (portion for chicken), vinegar, and five spice powder until well combined. (Can be done up to 5 days ahead)

  2. Marinate chicken - Combine chicken thighs with marinade and turn to coat all sides. Tenderize chicken with a fork. Cover and refrigerate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Garlic (portion for noodles) / Carrots - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Green onions - Prep as directed.

  5. Make sauce - Whisk together water, hoisin sauce (portion for noodles), soy sauce (portion for noodles), lime juice, sesame oil, and sriracha (if using). Whisk in cornstarch until no lumps remain.

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  1. Heat a pot of salted water to boiling for noodles.

  2. Heat oven to 425F / 218C and position a rack in the upper third of the oven. Line a sheet pan with foil and spray it with nonstick cooking spray or brush with some oil.

  3. Remove chicken from marinade (discard marinade) and spread out on prepared sheet pan. Season chicken with some salt and pepper. Transfer to the oven and bake until chicken is cooked through (165F / 74C), 20 to 25 minutes.

  4. While chicken cooks, add noodles to boiling water and cook until tender but not mushy (refer to package directions for the right cook time for your noodles). Drain well.

  5. When chicken is nearly done, heat a wok or large nonstick skillet with cooking oil (portion for noodles) over medium-high heat. Add carrots, white parts of green onions, and garlic to heated oil. Stir fry for 2-3 minutes until vegetables are fragrant and beginning to turn tender.

  6. Add snow peas and stir fry until crisp-tender and beginning to brown in spots, 2 to 3 minutes more.

  7. Give the sauce a stir. Remove pan from heat and add sauce, noodles, and green parts of green onions. Toss everything together to combine. Taste and season with some salt and pepper or more lime juice if needed.

  8. Serve chicken thighs with noodles on the side and extra sriracha to drizzle over top (if using). Enjoy!



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