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Sesame-Ginger Chicken

Sesame-Ginger Chicken

with Noodles
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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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