Olive Magazine
Sticky Chicken and Noodles Recipe with Red Pepper

Sticky chicken and pepper noodles

Published: October 1, 2019 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Stir-fry strips of chicken and red peppers in a wok with ginger, chilli and honey for a comforting midweek meal for two

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal494
fat18.5g
saturates3.9g
carbs51.8g
sugars14.1g
fibre4.3g
protein27.9g
salt2.5g
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Try these sticky chicken noodles, then check out our chicken chow mein, Singapore noodles, Shanghai noodles, pork biang biang noodles and more noodle recipes.

Ingredients

  • 4 skinless chicken thigh fillets, halved and cut into thin strips
  • 1 tsp cornflour
  • 2 tbsp groundnut oil
  • 4 spring onions, shredded (including green bits), plus extra to serve
  • finely grated to make 1 tbsp ginger
  • 1 red pepper, sliced
  • ½ tsp dried chilli flakes
  • 2 tbsp soy sauce
  • 1 tbsp runny honey
  • 50ml chicken stock
  • 300g ready-cooked egg noodles
  • a few drops toasted sesame oil

Method

  • STEP 1

    Put the chicken in a bowl, add the cornflour and some seasoning, and toss.

  • STEP 2

    Heat 1 tbsp of the groundnut oil in a wok or large frying pan, add the chicken and cook until golden all over. Scoop out of the pan with a slotted spoon and add the rest of the oil, spring onions, ginger and pepper. Stir-fry until the pepper has softened a little then add back the chicken along with the chilli flakes, soy sauce, honey and stock. Bubble for 2 minutes then add the noodles and sesame oil, and toss. Sprinkle with a little more spring onions before serving.

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