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Asian Chicken Skewers

Asian Chicken Skewers

with Egg Noodles and Carrot Ribbons

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Happy Chinese New Year everyone! We had to make this dish to honour the occasion. Chinese New Year is all about sweeping away the bad luck of the year before and making way for a whole lot of new luck. So, as the Cantonese would say “Gong Hey Fat Choy” – we’re wishing you lots of luck (and delicious food)!

Tags:HealthyLactose FreeSpicy
Allergens:Cereals containing glutenSoyaEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Wooden Skewers

1 unit(s)

Red Pepper

4 unit(s)

Chicken Thigh

1 tbsp

Rice Vinegar

1.5 tbsp

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 tbsp

Muscovado Sugar

1 tbsp

Chilli Ketchup

1 tbsp


1 unit(s)

Garlic Clove

3 unit(s)

Spring Onion

2 unit(s)

Egg Noodle Nest

(ContainsCereals containing gluten, Egg)

2 unit(s)


½ unit(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2150.576 kJ
Energy (kcal)514 kcal
Fat7.0 g
of which saturates2.0 g
Carbohydrate78 g
of which sugars0.0 g
Protein37 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Soak your wooden skewers in water until you need them, to stop them burning in the oven. Pre-heat your oven to 200 degrees.


Remove the core from your pepper and chop into roughly 3cm pieces. Chop your chicken into 3cm pieces too. Put your pepper and chicken in a bowl. Mix together your rice vinegar, soy sauce, sugar and chilli ketchup along with 1 tsp of water. Add this to the chicken and pepper, mix around so they have a good coating and leave to the side.


Bring a pot of water to the boil. Peel and finely chop your ginger.Tip: You can peel your ginger with the back of a spoon! Peel and chop your garlic clove. Finely slice your spring onions, separating chopped green tops and white bits.


Thread your chicken and pepper pieces onto the wooden skewers, alternating chicken and red pepper (if you don’t have exactly the right ratio of chicken to pepper pieces it doesn’t matter!). Then put the skewers on a baking tray. Put them in the oven to cook for 15 mins, turn them over halfway through cooking.Tip: The chicken is cooked when no longer pink in the middle.


Add your noodles to the boiling water and cook for 4 mins or until cooked. Then drain and submerge in cold water to prevent them cooking any further. Tip: We will stir-fry these later


In the meantime, you need to make your carrots into ribbons: pull a vegetable peeler lengthways along the carrot. This will make lovely thin ribbons (if you use a knife they will be too thick).


Add 2 tbsp of oil to a large frying pan, add your ginger, garlic and whites of your spring onions to the pan and cook for 3 mins before adding your carrot ribbons. Stir-fry for another 4 mins before adding any leftover soy mixture. Toss everything together then drain your noodles and add them to the pan, stir-fry for another couple of mins. Make sure everything is well combined, then serve in bowls with your skewers on top and some lime wedges on the side to squeeze over. Sprinkle the greens of your spring onion and enjoy!