Sweet Soy Glazed Chicken Skewers with Crispy Noodles and Green Beans

These sweet soy glazed chicken skewers are inspired by the beloved Japanese street food yakitori. Tender pieces of chicken are marinated in a garlic-soy mixture, then baked until caramelized and finished with a glossy hoisin glaze. Served atop crispy pan-fried chuka soba noodles and crunchy green beans, this dish is a satisfying blend of savory, sweet and umami flavors.

Feel free to adjust the heat by adding more or less sriracha to the noodle toss. The contrast of the sticky chicken, crisp noodles and fresh scallions makes every bite irresistible. Perfect for a weeknight dinner that feels special without hours of effort.

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Ingredients

2 unit Chicken BreastsView ingredient guideLike ingredientDislike ingredient

8 ounce Chuka Soba NoodlesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon SrirachaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Wooden SkewersView ingredient guideLike ingredientDislike ingredient

unit Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Soak the wooden skewers in water for at least 10 minutes to prevent burning. Thinly slice the scallions, separating white and green parts. Trim and halve the green beans. Halve, peel and thinly slice the red onion. Mince or grate the garlic. Cut the chicken into bite-sized pieces.
2. In a medium bowl, combine the garlic, half the soy sauce and 1/2 tablespoon vegetable oil. Add the chicken pieces and toss to coat. Set aside to marinate for about 10 minutes.
3. Heat 1/2 tablespoon oil in a large pan over medium-high heat. Add the sliced red onion and cook, tossing occasionally, for about 7 minutes until golden brown. Transfer to a plate and set aside.
4. Remove the chicken from the marinade and thread onto the soaked skewers. Place the skewers on a lightly oiled baking sheet. Bake for 10 minutes until the chicken is caramelized and cooked through.
5. While the chicken bakes, add another 1 tablespoon oil to the same pan over medium-high heat. Add the cooked red onion, noodles, green beans, scallion whites and 1/4 cup water. Cook, stirring occasionally, until the water evaporates and the green beans are crisp-tender, about 3-4 minutes. Then cook without stirring for 4-5 minutes more until the noodles begin to crisp on the bottom.
6. Remove the chicken from the oven and brush the skewers with half the hoisin sauce. Return to the oven and bake for 2 more minutes to set the glaze.
7. Toss the noodle mixture with the remaining soy sauce, remaining hoisin sauce and sriracha to taste. Season with salt and pepper if desired.
8. Serve the chicken skewers over the crispy noodles and sprinkle with scallion greens.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicier. Adjust cooking time as needed.

Can I substitute the chuka soba noodles?

You can use ramen noodles, udon or even spaghetti in a pinch. Cook according to package directions before stir-frying.

How do I store leftovers?

Store chicken and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or microwave.