Hoisin-Glazed Chicken Thighs over Rice Noodles

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Hoisin Chicken with Glass Noodles

Boneless chicken thighs are becoming commonplace at most butchers now, gaining popularity as a juicy alternative to white meat cutlets which tend to dry out if not cooked properly. Glass noodles are also called rice sticks. They are made from rice and are very easy to prepare.

A dark, thick, sweet, and pungent Chinese condiment aka Chinese barbeque sauce, hoisin sauce is popular in Asian cooking, especially in stir-fries and marinades. It’s a mixture of soy bean paste, garlic, vinegar, chilis, and sweetener. Hoisin sauce is characterized by its strong salty and slightly sweet flavor. For a gal who can’t get enough of the sweet and salty flavor combo (chocolate covered pretzels are my fave!), hoisin sauce is right up my alley. A superb glaze for fish and meat, it’s also a great secret ingredient for dipping sauce.

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  • Cook Time
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  • 4Servings


  • ½ cup hoisin sauce
  • 1 (4-ounce) jar baby food plums
  • 1 tablespoon minced garlic
  • 2 tablespoons canola oil
  • 1 pound boneless, skinless chicken thighs
  • 1 pound rice noodles
  • 2 quarts boiling water
  • 1½ cups fresh snow peas or 1 (9-ounce) package frozen, thawed
  • 1 tablespoon sesame seeds
  • 2 scallions, sliced diagonally


1. In a small bowl, combine hoisin sauce with plums and garlic. Brush on chicken thighs.

2. Heat oil in a large sauté pan over medium heat. When oil is shimmering, place chicken in pan. Cook for 5 minutes on each side.

3. While chicken is cooking, prepare noodles: Place rice noodles in a large bowl. Pour boiling water over noodles and let sit for 8 minutes.

4. Add snow peas and sesame seeds to the pan with chicken. Cook for 2 minutes more.

5. Drain noodles and place in 4 bowls.

6. Remove chicken from the pan and slice it crosswise. Spoon snow peas with sauce over noodles. Distribute chicken among the bowls. Garnish with scallions.

Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW.