Soy-Ginger Glazed Chicken with Snap Peas and Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs glazed in a savory-sweet soy-ginger sauce, served over rice noodles with crisp snap peas for a quick weeknight dinner. This asian-inspired chicken (gluten-free) ready in about 35 minutes pairs boneless and skinless chicken thighs, soy sauce, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.

★ 4.1 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 510 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 12 oz chicken thighs dry with paper towels and season with 1/4 tsp salt. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Sear chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
  3. Step 3: In the same skillet, add 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in 3 tbsp soy sauce, 1 tbsp fresh ginger, 1 tbsp rice vinegar, and 1 tsp sesame oil.
  4. Step 4: Add 1 cup trimmed snap peas and cook for 3 minutes until crisp-tender.
  5. Step 5: Cook 8 oz dry rice noodles according to package directions, then drain and rinse under cold water.
  6. Step 6: Toss noodles with the sauce and chicken. Garnish with 2 sliced green onions before serving.

Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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 Glazed 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 soy sauce from drying out.

Can I substitute ingredients in Soy-Ginger Glazed 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 Glazed 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 Glazed 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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