Ep. 1 Fast & Fed- Soy sauce chicken and noodles

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 3 Tbsp Soy Sauce (regular light soy sauce)
• 1 Tbsp Dark Soy Sauce (for color and depth)
• 1 Tbsp Oyster Sauce (adds umami)
• 1 tsp Honey (balances salty flavors)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Sesame Oil (toasted, for aroma)
• 3 cloves Garlic (minced)
• 3 stalks Green Onions (thinly sliced, whites and greens separated)
• 2 Tbsp Shaoxing Wine (Chinese cooking wine; substitute chicken broth if unavailable)
• 0.5 cup Chicken Broth (low‑sodium)
• 1 Tbsp Butter (unsalted, cut into small pieces)
• 2 Tbsp Vegetable Oil (for pan‑frying)
• 8 oz Thin Spaghetti (or angel hair pasta)
• to taste Salt (for pasta water)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine chicken pieces, soy sauce, dark soy sauce, oyster sauce, honey, black pepper, and sesame oil. Mix thoroughly until the chicken is evenly coated. Set aside to marinate.

   Time: PT5M

2. Prep Aromatics

   Mince the garlic cloves and thinly slice the green onions, separating the white parts from the green tops. Set garlic aside and keep green onion whites for cooking, greens for garnish.

   Time: PT3M

3. Make the Noodle Sauce

   In a small bowl whisk together Shaoxing wine (or chicken broth), soy sauce, dark soy sauce, oyster sauce, honey, and chicken broth until smooth.

   Time: PT3M

4. Cook the Chicken

   Heat vegetable oil in a large skillet over medium‑high heat. Add the marinated chicken and sear for 2‑3 minutes until lightly browned. Reduce heat to medium, cover with a lid, and cook for 5‑6 minutes. Uncover, flip the pieces, cover again and cook another 4‑5 minutes until the chicken is cooked through and golden.

   Time: PT12M

   Temperature: Medium

5. Boil the Pasta

   While the chicken cooks, bring a pot of salted water to a rolling boil. Add the thin spaghetti and cook until al dente, about 7‑8 minutes, timing it so the noodles finish as the chicken does.

   Time: PT8M

   Temperature: Boiling

6. Combine Sauce, Garlic, and Noodles

   When the chicken is nearly done, remove it to a plate. In the same skillet add the minced garlic and sauté for 30 seconds. Pour in the prepared noodle sauce, bring to a gentle simmer, then add the drained pasta. Toss, then add a knob of butter and the white parts of the green onions. Toss again until everything is glossy.

   Time: PT4M

   Temperature: Medium

7. Finish and Serve

   Return the cooked chicken to the skillet, mix gently with the noodles, and sprinkle the green onion tops over the top. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

45g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Breast
• Instead of Soy Sauce: Tamari
• Instead of Dark Soy Sauce: Regular soy sauce with a dash of molasses
• Instead of Oyster Sauce: Hoisin sauce
• Instead of Honey: Maple syrup
• Instead of Black Pepper: White pepper
• Instead of Sesame Oil: Peanut oil
• Instead of Garlic: Garlic paste
• Instead of Green Onions: Chives
• Instead of Shaoxing Wine: Dry sherry, Chicken broth
• Instead of Chicken Broth: Water with a pinch of salt
• Instead of Butter: Margarine, Olive oil
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Thin Spaghetti: Rice noodles (gluten‑free)

Equipment Needed

• Mixing Bowl
• Small Bowl
• Large Skillet or Wok
• Pot with Lid
• Colander
• Cutting Board
• Chef Knife
• Measuring Spoons
• Tongs
• Wooden Spoon or Spatula

Critical Steps — Do Not Skip

• Marinating the chicken ensures flavor penetration.
• Covering the chicken while it cooks keeps it moist before the final sear.
• Timing the pasta to be al dente when the chicken finishes prevents overcooking.
• Adding butter at the end creates a glossy, restaurant‑style finish.

Chef Tips from the Video

• Dark soy sauce adds a deep mahogany color without extra salt.
• A pinch of sugar or extra honey can brighten the flavor if the sauce feels too salty.
• Finish with a small knob of butter for a silky mouthfeel.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Chicken can be frozen separately for up to 2 months; reheat and toss with freshly cooked noodles.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 4 hours ahead and refrigerate.
• Prepare the noodle sauce and store in a sealed jar for up to 2 days.
• Cook the pasta al dente, rinse with cold water, and toss with a little oil; reheat in the skillet with the sauce.

Frequently Asked Questions