Soy-Ginger Chicken with Snap Peas and Rice Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken strips glazed with a savory-sweet soy-ginger sauce, stir-fried with crisp snap peas and served over rice noodles for a balanced, aromatic meal. This asian-inspired one pot (gluten-free) ready in about 35 minutes pairs boneless chicken thighs, rice noodles, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Trim chicken thighs to 1/2-inch thick strips. Pat dry with paper towels, then season with 1/4 tsp salt and set aside.
  2. Step 2: Cook 8 oz rice noodles in boiling water for 6 minutes until tender but firm. Drain, rinse under cold water, and set aside.
  3. Step 3: Finely mince 1.5 tbsp fresh ginger and set aside. Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering.
  4. Step 4: Add chicken strips in a single layer and cook for 4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  5. Step 5: Add snap peas to the skillet and cook for 2 minutes until crisp-tender. Stir in minced ginger, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Cook for 1 minute until fragrant.
  6. Step 6: Add cooked rice noodles to the skillet and toss to coat. Return chicken to the skillet, adding 3 tbsp chopped green onions. Toss for 1 minute until heated through and evenly distributed.

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Frequently asked questions

How long does Soy-Ginger Chicken with Snap Peas and Rice Noodles take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Soy-Ginger Chicken with Snap Peas and Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Soy-Ginger Chicken with Snap Peas and Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Soy-Ginger Chicken with Snap Peas and Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Soy-Ginger Chicken with Snap Peas and Rice Noodles gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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