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Sesame-Ginger Chicken

Sesame-Ginger Chicken

with Noodles
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
495 kcal
Protein
: 
48.9g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Egg
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

200 grams

Green Beans

10 grams

Coriander

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

350 grams

Diced British Chicken Thigh

15 grams

Honey

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

1 unit(s)

Ginger

Energy (kJ)2072 kJ
Energy (kcal)495 kcal
Fat6.4 g
of which saturates1.7 g
Carbohydrate58.9 g
of which sugars10.8 g
Dietary Fibre6.6 g
Protein48.9 g
Salt3.5 g
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, separating the white and green parts. Peel and grate the ginger and garlic (or use a garlic press). Halve the red chilli lengthways, deseed and finely chop. Trim the tops from the green beans and chop them into three pieces.

2

Pop the 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

Heat a drizzle of oil in a frying pan on medium-high heat. 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 the whites of the spring onion. 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 to the pan. Stir together and cook for 1-2 mins. Next add the udon noodles. Toss together and cook  until everything is nicely combined and piping hot, another 1-2 mins.

5

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

6

Serve the noodles in bowls with a sprinkling 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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