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Sticky Sesame Chicken

Sticky Sesame Chicken

with Noodles

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Honey and soy are two flavours that were made for each other. Sweet, sticky, and with a kick of heat, the delicious sauce in this recipes guaranteed to take your stir-fry game to new levels of greatness. Quick, easy and bursting with fresh flavours and good-for-you ingredients, this is a great quick fix recipe if you're a little short on time. Don't forget to slurp those noodles!

Allergens:Cereals containing GlutenSoyaSesameEggPeanuts

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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Spring Onion

1 piece


2 clove

Garlic Clove

½ unit(s)

Red Bullet Chilli

1 pack(s)

Green Beans

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet


1 pot(s)

Sesame Seeds


350 grams

Diced Chicken Thigh

2 portion

Egg Noodle Nest

(ContainsCereals containing Gluten, Egg)

1 bunch(es)


1 bag(s)

Salted Peanuts

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3092 kJ
Energy (kcal)739 kcal
Fat27.0 g
of which saturates6.0 g
Carbohydrate60 g
of which sugars15.0 g
Protein65 g
Salt3.04 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Small Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with a pinch of salt on to boil for the noodles. Meanwhile, trim the spring onion and then thinly slice. Peel and grate the ginger and garlic (or use a garlic press). Halve the red chilli lenghways, deseed and finely chop. Trim the green beans then chop into thirds. Add the noodles to the boiling water and cook for 4 mins. Drain in a sieve.


Meanwhile, pop the ginger, garlic, chilli (use less if you don't like spice!), soy sauce, honey and sesame seeds into a small bowl and mix together.


Pop a frying pan on medium-high heat with a drizzle of oil. Add the chicken along with a pinch of salt and pepper. Cook until browned, 5 mins. If your pan is small, cook the chicken in batches as you want it to fry rather than stew. Add the green beans and half the spring onion. Stir-fry for a further 5 mins.


When your chicken is cooked through and your beans are tender, pour the sauce made in step 2 into the pan. Important: The chicken is cooked when it is no longer pink in the middle. Stir together and cook for 1-2 mins, then add the cooked noodles. Toss together and cook for another minute until everything is nicely combined and piping hot.


Roughly chop the coriander (stalks and all) and roughly chop the peanuts (or pop them in a freezer bag and bash them with a frying pan - depending on your mood!).


Serve your noodles and chicken in bowls with the a sprinkling of coriander, peanuts and the remaining spring onion. If you have any leftover chopped chilli, sprinkle that on too for a bit of kick. Enjoy!