Sticky Chicken and Noodles Recipe with Red Pepper

Sticky chicken and pepper noodles

  • serves 2
  • Easy

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



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


  • 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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Nutritional Information

  • Kcals 494
  • Fat 18.5g
  • Saturates 3.9g
  • Carbs 51.8g
  • Sugars 14.1g
  • Fibre 4.3g
  • Protein 27.9g
  • Salt 2.5g