Sesame Honey Chicken Noodles
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 0.5 tbsp sesame oil
- 300g / 10 oz diced chicken breast
- 1 red pepper, diced
- 2 spring onions, chopped
- 1 carrot, shaved with a vegetable peeler
- 2 cloves of garlic, crushed
- 100ml chicken stock
- 1.5 tbsp cornflour
- 2 tbsp honey
- 3 tbsp soy sauce
- 100g / 1 cup frozen peas and sweetcorn
- 150g / 5oz dried egg noodles
- 0.5 tbsp sesame seeds
Method
- Heat the oil in a wok and add the diced chicken breast. Fry for 6-7 minutes until the chicken has just about cooked through.
- Add the red pepper, spring onions, carrot shavings and crushed garlic and cook for another 2-3 minutes, stirring regularly.
- Meanwhile cook the egg noodles in another saucepan according to the package instructions.
- In a small jug or cup mix the chicken stock and cornflour together well and add it to the wok along with the honey and soy sauce.
- Add in the frozen peas and sweetcorn and cook for another couple of minutes until the sauce has thickened.
- Drain the noodles and add them to the wok mixing well with the chicken, vegetables and sauce.
- Serve immediately with a sprinkling of sesame seeds on top.