Sweet and Sticky Chicken Thigh Noodles
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Sweet and Sticky Chicken Thigh Noodles

Sweet and Sticky Chicken Thigh Noodles

with Bell Pepper and Sugar Snap Peas

This Sweet and Sticky Chicken Thigh Noodles is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
Calorie Smart
Cereals containing gluten

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 war 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 Time30 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Sugar Snap Peas

1 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

190 grams

Diced British Chicken Thigh

10 grams


125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

50 grams

Ketjap Manis

(Contains Soya)

30 milliliter(s)

Rice Vinegar

Not included in your delivery

2 tbsp

Tomato Ketchup

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2372 kJ
Energy (kcal)567 kcal
Fat11.5 g
of which saturates3.4 g
Carbohydrate81.9 g
of which sugars26.6 g
Protein35.7 g
Salt3.62 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Medium Bowl
Large Frying Pan
Large Bowl


Get Prepped

Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Slice the sugar snap peas in half lengthways. Trim and thinly slice the spring onion.

Peel and grate the garlic (or use a garlic press).


 Stir-Fry the Veg

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the pepper chunks and season with salt and pepper. Fry until starting to soften, 3-4 mins.

Add the sugar snaps, stirring occasionally until softened, 2-3 mins more. 

Stir in the garlic, cook for 1 min, then transfer the cooked veg to a medium bowl. Set aside.

Fry the Chicken

Pop the cornflour into a large bowl and season with salt and pepper. Add the diced chicken to the bowl and toss to coat completely in the cornflour.

Put your (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.

Once hot, add the chicken. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Cook the Noodles

While the chicken cooks, add the noodles to the pan of boiling water. Cook until tender, 4 mins. 

Once cooked, drain in a sieve and run under cold water to stop them sticking together. 


Sauce Things Up

Once the chicken is cooked, add the cooked veg back into the pan.

Lower the heat to medium, then add the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts). Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins. 

Remove from the heat, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Finish and Serve

Add the cooked noodles to the chicken stir-fry and toss to coat well in the sauce.

Share the sticky chicken noodles between your bowls. Sprinkle over the spring onion to finish.