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Hoisin-Glazed Chicken
with Sesame Noodles & Spicy Marinated Cucumber
35 MIN
2 Servings
From the Test Kitchen
This recipe calls on an assortment of unique ingredients to transform sesame noodles, a Chinese takeout classic. First, we're marinating cucumber with sesame oil and Calabrian chile paste, known for its tangy, spicy complexity. The marinated cucumber makes for a perfect complement to fresh wonton noodles, tossed with crunchy grated carrots and a nutty sauce that features tahini (a sesame seed paste). To top it all off, we’re glazing chicken with hoisin, a savory-sweet sauce popular in Chinese cooking.
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NutritionPER SERVING
-
Calories800 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Thighs
- 6 oz Fresh Wonton Noodles
- 2 Carrots
- 2 cloves Garlic
- 1 English Cucumber
- 1 bunch Cilantro
- ¼ cup Hoisin Sauce
- 2 Tbsps Tahini
-
1½ tsps Calabrian Chile Paste
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- 1 tsp White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot with water; add a big pinch of salt and heat to boiling on high. Wash and dry the fresh produce. Quarter the cucumber lengthwise; cut crosswise into 1-inch-thick pieces. Peel and roughly chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the carrots and grate on the large side of a box grater. Roughly chop the cilantro leaves and stems.
2
Marinate the cucumber:
In a medium bowl, combine the cucumber, half the sesame oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
3
Cook & glaze the chicken:
While the cucumber marinates, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 6 minutes on the first side, or until browned and crispy. Flip and add the hoisin sauce, vinegar, and 1/4 cup of water. Cook, occasionally spooning the glaze over the chicken, 5 to 6 minutes, or until the chicken is coated and cooked through. Turn off the heat.
4
Make the sesame sauce:
While the chicken cooks, in a bowl, combine the tahini, remaining sesame oil, as much of the garlic paste as you'd like, and 2 tablespoons of warm water. Whisk until smooth. Season with salt and pepper to taste.
5
Cook the noodles:
While the chicken continues to cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
6
Finish the noodles & plate your dish:
To the pot of cooked noodles, add the carrots, sesame sauce, and 2 tablespoons of warm water. Stir until thoroughly combined. (If the sauce seems dry, add up to 1 tablespoon of water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished noodles, glazed chicken, and marinated cucumber between 2 dishes. Top the chicken with any remaining glaze from the pan; garnish with the sesame seeds. Garnish the noodles with the cilantro. Enjoy!
1
Prepare the ingredients:
Fill a medium pot with water; add a big pinch of salt and heat to boiling on high. Wash and dry the fresh produce. Quarter the cucumber lengthwise; cut crosswise into 1-inch-thick pieces. Peel and roughly chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the carrots and grate on the large side of a box grater. Roughly chop the cilantro leaves and stems.
2
Marinate the cucumber:
In a medium bowl, combine the cucumber, half the sesame oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
3
Cook & glaze the chicken:
While the cucumber marinates, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 6 minutes on the first side, or until browned and crispy. Flip and add the hoisin sauce, vinegar, and 1/4 cup of water. Cook, occasionally spooning the glaze over the chicken, 5 to 6 minutes, or until the chicken is coated and cooked through. Turn off the heat.
4
Make the sesame sauce:
While the chicken cooks, in a bowl, combine the tahini, remaining sesame oil, as much of the garlic paste as you'd like, and 2 tablespoons of warm water. Whisk until smooth. Season with salt and pepper to taste.
5
Cook the noodles:
While the chicken continues to cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
6
Finish the noodles & plate your dish:
To the pot of cooked noodles, add the carrots, sesame sauce, and 2 tablespoons of warm water. Stir until thoroughly combined. (If the sauce seems dry, add up to 1 tablespoon of water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished noodles, glazed chicken, and marinated cucumber between 2 dishes. Top the chicken with any remaining glaze from the pan; garnish with the sesame seeds. Garnish the noodles with the cilantro. Enjoy!
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