Grilled Chicken Thighs with Ginger-Scallion Noodles
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 32 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 156 milligrams
- Sodium
- 1543 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 4 grams
- Protein
- 37 grams
- Sugar
- 3 grams
- Total: 35 min
- Active: 35 min
Ingredients
5 tablespoons oyster sauce
6 tablespoons vegetable oil, plus more for the grill
1/2 teaspoon five-spice powder
Kosher salt and freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs (4 to 6 pieces)
8 ounces thin Chinese stir-fry noodles or ramen noodles
2 carrots, thinly sliced on the diagonal (about 1 cup)
4 ounces snow peas, halved
2 bunches scallions, roughly chopped
1 2-inch piece fresh ginger, roughly chopped
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
Directions
- 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.
- 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.
- 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.
- Finely chop the scallions and ginger in a food processor. 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 noodle mixture, season with salt and pepper and toss. Divide among plates; drizzle with the remaining 3 tablespoons oyster sauce.
- Slice the chicken and serve over the noodles.