Syn Free Sticky Chilli Chicken with Noodles | Slimming World

I really wanted Chinese tonight… really really wanted Chinese. I hate these cravings I get every so often. KFC, pizza, the chippy – all foods of “old”. Luckily with some smart swaps & bit of extra work, we can recreate Slimming World friendly versions of meals like this Syn Free Sticky Chilli Chicken with Noodles. and stick to the Slimming World Extra Easy plan.

Syn Free Sticky Chilli Chicken with Noodles

As a treat you can keep the skin on – but please make sure you syn it (6.5 syns for 25g)!! Feel free to turn up the heat and add more chilli, or down if you don’t like it too hot.

Syn Free Sticky Chilli Chicken with Noodles

As you can see in the pictures, we served this with our Syn free salt and pepper chips.

Syn Free Sticky Chilli Chicken with Noodles

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

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Syn Free Sticky Chilli Chicken with Noodles

Votes: 5
Rating: 3.8
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Servings

Prep Time

Cooking Time

people 15 minutes 40 minutes

Calories

Weight Watchers

Slimming World 

679kcal 10

Smart Points

Zero

Syns

Per people Per people Per people
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!

INSTRUCTIONS
  1. In a wok or large frying pan heat the garlic and ginger in a little frylight. When they become aromatic add in the soy sauce, fish sauce, rice vinegar, Sukrin 1, Super Cirio, 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 frylight. 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 frylight, 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!

IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

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.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
Kay
Kay

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?

    1. Hi Tracey,
      Yes, it’s fine to make this using chicken breast. Just remember to check the chicken – If the juices run clear it’s cooked. It should be ready to serve, but depending on how thick the chicken breasts are they might need a bit longer.

    1. Hi Angela
      The recipe lists 300mls of stock in the ingredients, made up with a stock cube and 300mls of boiling water.

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