Sticky Chilli Chicken with Noodles

This amazing slimming-friendly Sticky Chilli Chicken with Noodles is an amazing Fakeaway recipe if you’re counting calories or following a plan like Weight Watchers.

Sticky Chilli Chicken with Noodles | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

We prefer to take the skin off the chicken as this cuts down on the calories and Points etc. If you wanted to leave it on, just remember to check the nutritional values.

Sticky Chilli Chicken with Noodles | Slimming & Weight Watchers Friendly

As you can see in the pictures, we served this with our Salt and pepper chips.Sticky Chilli Chicken with Noodles | Slimming & Weight Watchers Friendly

I think it’s fair to say that after eating all this, not feeling one bit guilty that I’m in food heaven!

Some of you love this Sticky Chilli Chicken with Noodles recipe!

Sticky Chilli Chicken with Noodles | Slimming & Weight Watchers Friendly
One of our Instagram followers @khlojoswdiary made this dish and loved it!

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Sticky Chilli Chicken with Noodles | Slimming & Weight Watchers Friendly

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Sticky Chilli Chicken with Noodles | Slimming & Weight Watchers Friendly

Votes: 12
Rating: 4.42
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Rate this recipe!

Servings

Prep Time

Cooking Time

people 15 minutes 40 minutes

Calories

WW

Carbs

679kcal 10

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Looking for Slimming World Syns?

We agreed with Slimming World to remove their trademarked terms from our website

FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
  1. In a wok or large frying pan heat the garlic and ginger in a little Low calorie cooking spray. When they become aromatic add in the soy sauce, fish sauce, rice vinegar, granulated sweetener, tomato Puree, lime juice, dried chilli flakes, and the vegetable stock. Heat over a high heat for 15 minutes - stirring often
  2. Whilst you wait for the sauce to reduce - boil a kettle of water, and pour into a large bowl. Submerge the noodles and set aside. Preheat your oven to 190-200°C ready for the chicken legs
  3. Tip the reduced sauce into a jug (we're going to use half for the chicken and half for the noodles). Wipe down the frying pan, and heat again with a few sprays of Low calorie cooking spray. When VERY hot add the chicken. Leave the chicken alone for 5 minutes -don't shake the pan, or touch them - just leave them to sizzle
  4. Once you start to see the corners of the chicken start to brown turn over and colour the other side. Now, it's time to tip in half of the sauce that you put aside. It will spit and bubble, so be careful! Baste the chicken with some of the sauce and place in the pre-heated oven for 30 minutes
  5. Now it's time to make the noodles! Drain the noodles off and set aside, we'll be using them in a mo
  6. Heat up a wok or frying pan with some Low calorie cooking spray, and tip in the papers and spring onion. When the spring onion softens, add the mange tout and sugar snap peas. Cook for a few more minutes
  7. Add the drained noodles & the rest of the sauce - keep stirring. Add the pak choi and turn the heat down
  8. Chop up the lime - slice 3 times (to make 2 slices) and then cut the ends in half to make wedges.
  9. Time to check the chicken, with a knife and fork cut unto the thick part of the leg to see if it's cooked. It probably won't be quite ready, so add a lime slice to the top of each leg, baste with the sauce and put back in the oven for a further 5 minutes. You'll notice the sauce will have gone nice and sticky... this is what we want!
  10. Check the chicken again - If the juices run clear it's cooked. It should be ready to serve, but depending on how thick the legs are they might need a it longer.
  11. When the chicken is done, plate up the noodles, top with the chicken, some of the sauce and garnish with the lime wedges!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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8 Comments
  1. Absolutely delish- cooked this this evening I didn’t have any fish sauce put a little teriyaki sauce and used a heaped teaspoon of Chinese five spice powder – amazing! Thank you so much for this recipe and fuelling my recent flagging inspiration.

  2. Hi. Made this tonight and it was really tasty.
    I have portioned the left overs, do you think it would be ok to freeze?

  3. This is the recipe I come back to time and time again (this and Campfire Stew). It is truly delicious and packed with fresh, crunchy veg and the protein of your choice – it is without fault!

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