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Sesame-Ginger Chicken

Sesame-Ginger Chicken

with Udon Noodles
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
539 kcal
Protein
: 
52g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Peanut
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3 unit(s)

Spring Onion

15 grams

Sesame Seeds

150 grams

Green Beans

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

15 grams

Honey

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

200 grams

Udon Noodles

4 unit(s)

British Chicken Thighs

1 unit(s)

Ginger

1 bunch(es)

Coriander

Energy (kJ)2257 kJ
Energy (kcal)539 kcal
Fat33.4 g
of which saturates8.9 g
Carbohydrate13.8 g
of which sugars9.5 g
Dietary Fibre4.7 g
Protein52 g
Salt2.8 g
Potassium25.3 mg
Calcium0.9 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Remove the root from the spring onion and thinly slice (keep the white and green parts separate). Peel and grate the ginger and garlic (or use a garlic press). Halve and remove the seeds from the chilli and finely chop. Cut the tops off the green beans and chop them into three pieces. Cut the chicken thighs into roughly 2cm chunks.

2

Pop your ginger, garlic, chilli, soy sauce, honey and sesame seeds into a small bowl and mix together. Tip: Some like it hot, but if you’re not one of them just use less chilli!

3

Put a drizzle of oil in a frying pan on medium-high heat. Add the chicken with a pinch of salt and a grind of black pepper. Cook until browned, 5 mins. If your pan is small, cook the chicken in batches as you want to fry it to fry rather than stew. Add the green beans and the whites of the spring onions. Stir-fry for a further 5 mins. Tip: The chicken is cooked when it is no longer pink in the middle.

4

When the chicken is cooked through and the beans are tender, add the sauce. Stir together and cook for 1-2 mins. Then add the udon noodles. Toss together and cook for another 1-2 mins until everything is nicely combined and piping hot.

5

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

6

Serve your noodles in bowls with the a sprinkle of spring onion greens, coriander and peanuts. If you have any leftover chopped chilli and fancy some more heat, sprinkle that on too. Enjoy!

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