Sticky Chilli Chicken with Noodles
These slimming friendly Sticky Chilli Chicken with Noodles are a great 'fakeaway' recipe if you're counting calories or following a plan like Weight Watchers.
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NutritionPer Serving
- Calories679
- Carbs60g
- Protein52g
- Fat21g
- Saturates6g
- Sugars12g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
We used to love a good Chinese takeaway before we started on our slimming journey and so we’ve adapted lots of our favourite dishes into healthier, ‘fakeaway’ versions!
We prefer to take the skin off the chicken as this cuts down on the calories and Points, but if you wanted to leave it on then you’ll just need to remember to check the nutritional values and adjust the calories or Points.
The chicken in this recipe is freezable but it’s best to cook the noodles on the day you want to eat them, as they don’t freeze as well!
What diets is this Sticky Chilli Chicken with Noodles recipe suitable for?
This Sticky Chilli Chicken with Noodles recipe is suitable for dairy free diets.
It can be made vegetarian as long as you swap out the following ingredients for vegetarian versions;
- Chicken
- Fish sauce
You can also make it gluten free by swapping out the following ingredients for gluten free versions;
- Medium egg noodles
- Dark soy sauce
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Sticky Chilli Chicken with Noodles?
No, there are no special ingredients or equipment needed to make this recipe!
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How many calories are in this Sticky Chilli Chicken with Noodles recipe?
There are 679 calories per portion in this Sticky Chilli Chicken with Noodles recipe, which means it falls into our Special Occasion category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Sticky Chilli Chicken with Noodles recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 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.
Step 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.
Step 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.
Step 4
Once you 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, place on a baking tray and put into the pre-heated oven for 30 minutes.
Step 5
Now it’s time to make the noodles! Drain the noodles off and set aside, we’ll be using them in a moment.
Step 6
Heat up a wok or frying pan with some low calorie cooking spray, and tip in the peppers and spring onion. When the spring onion softens, add the mange tout and sugar snap peas. Cook for a few more minutes.
Step 7
Add the drained noodles and the rest of the sauce and keep stirring. Add the pak choi and turn the heat down.
Step 8
Chop up the lime – cut two slices from the middle of the lime and then cut the ends in half to make wedges.
Step 9
Take a knife and fork and cut into the thick part of the chicken 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 and this is what we want!
Step 10
Check the chicken again and 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 bit longer.
Step 11
When the chicken is done, plate up the noodles, top with the chicken, some of the sauce and garnish with the lime wedges!
What could I serve with this Sticky Chilli Chicken with Noodles recipe?
How do you know when this Sticky Chilli Chicken with Noodles recipe is cooked?
When frying the chicken once you see the corners of the chicken start to brown, turn over and colour the other side – it will take about 5 minutes on each side.
After baking it in the oven, check the chicken is cooked through. You’ll know it’s cooked when the juices run clear.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Sticky Chilli Chicken with Noodles recipe in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Sticky Chilli Chicken with Noodles in the fridge for approximately 3 days or so.
Can I freeze this Sticky Chilli Chicken with Noodles recipe?
You can freeze the chicken part of this recipe but noodles don’t freeze very well. If freezing the chicken, please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Sticky Chilli Chicken with Noodles?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and then heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Sticky Chilli Chicken with Noodles
These slimming friendly Sticky Chilli Chicken with Noodles are a great 'fakeaway' recipe if you’re counting calories or following a plan like Weight Watchers.
-
Prep Time
15 MINS
-
Cook Time
40 MINS
- KCals 679
- Carbs 60G
Instructions
- 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.
- 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. Pre-heat your oven to 190-200°C ready for the chicken legs.
- 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.
- Once you 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, place on a baking tray and put into the pre-heated oven for 30 minutes.
- Now it's time to make the noodles! Drain the noodles off and set aside, we'll be using them in a moment.
- Heat up a wok or frying pan with some low calorie cooking spray, and tip in the peppers and spring onion. When the spring onion softens, add the mange tout and sugar snap peas. Cook for a few more minutes.
- Add the drained noodles and the rest of the sauce and keep stirring. Add the pak choi and turn the heat down.
- Chop up the lime - cut two slices from the middle of the lime and then cut the ends in half to make wedges.
- Take a knife and fork and cut into the thick part of the chicken 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 and this is what we want!
- Check the chicken again and 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 bit longer.
- When the chicken is done, plate up the noodles, top with the chicken, some of the sauce and garnish with the lime wedges!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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30 comments
See what others have to say
BeckySunday 3rd November 2024
If using a vegetarian chicken alternative, is it better to cook for less time in the oven? The one I use cooks pretty quickly on the hob anyway.
HollyMonday 4th November 2024
Hi Becky, it would be best to refer to the cooking guidelines for your particular vegetarian chicken alternative but I would say it would need less time to cook than the chicken in this recipe, hope that helps!
Natasha KateTuesday 7th June 2022
Hello, I’m thinking of making this without the chicken for a veggie meal – just wondering what I could I substitute the fish sauce with? Thank you! 🙂
HollyFriday 10th June 2022
Hi Natasha, you can get vegetarian fish sauce from some supermarkets alternatively you could add extra soy sauce, hope that helps!
SarahMonday 9th May 2022
Could I use salmon instead of chicken
LisaTuesday 10th May 2022
Hi Sarah
Yes, you could use salmon but you would have to adjust the cooking time. Frying for about 3-4 minutes each side should be fine, but this does depend on the thickness of your salmon fillets. Hope you enjoy it!
Denise CollinsTuesday 26th April 2022
I made this last night and loved it but my son wasn’t overkeen. Could I make the sauce and freeze it, then use it when I need it?
HollyTuesday 26th April 2022
Hey Denise, yes you can freeze the sauce into the portion size you need. Alternatively the cooked chicken and sauce and be frozen but noodles are best made fresh. Hope that helps!
Sandra laytonMonday 15th November 2021
Hello, when making your recipes how we can I work out the calorie portions for one person please. Hank you…
LisaMonday 15th November 2021
Hi Sandra
The calorie count stated in all our recipes is for 1 single portion, so you have no need to calculate, we have done it for you! This recipe serves 4 and is 679 calories per single portion. Hope this helps.
Laura SkeenTuesday 15th June 2021
Quite a few things I’ve never heard of and had to google how to prepare some of the veg but was happy with how it turned out. Accidently added to much fish sauce so kept adding other ingredients to balance it but completely guess work. I will definitely cook this again. So thankful for this site as it’s giving me confidence to cook things I wouldn’t ever do.
HollyMonday 26th July 2021
Hey Laura, thanks so much for your message we are so glad to hear you our recipes are helping you to feel more confident in the kitchen!
Jessica DysonMonday 8th February 2021
Can I use chicken breast instead of chicken leg?
HollyTuesday 9th February 2021
Hi Jessica, yes you can substitute the chicken legs for chicken breast just keep an eye on them as you don’t want to overcook them so test that the juices run clear and no pinkness remains. Hope that helps!
Teresa HuntTuesday 2nd February 2021
Looks so delicious 🙂
HollyTuesday 2nd February 2021
Hi Teresa, thanks so much for your message!
Victoria MayneMonday 1st February 2021
Recipe needs a minor edit, I doubt you mean to add papers to the pan 🤣. 😍
HollyTuesday 2nd February 2021
Hi Victoria, good spot! This has now been corrected.
AnnieTuesday 24th November 2020
Great recipe! Definitely will be making this again.
HollyTuesday 24th November 2020
Hi Annie, so glad you enjoyed this recipe!
JoTuesday 25th February 2020
What book and what page is This on please
Steve CowderoyMonday 18th May 2020
Hi Jo, thanks for getting in touch with us. This wonderful recipe is one from our website. Hope this helps
Julie HoggFriday 27th July 2018
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!
Tanya MealeySunday 11th March 2018
What is the Super Cirio mentioned in method but not in ingredients list please?
AngThursday 27th July 2017
Is it 300ml or 500 ml of stock please?
TraceyWednesday 19th July 2017
Can you use chicken breast instead of legs as don’t like meat on the bone?
SidSunday 9th October 2016
Made this today! And omg! So good! Thank you your blog is a life saver!!! Was majorly craving for some Chinese!!!
KaySunday 9th October 2016
So glad you liked it!! <3
VickyWednesday 8th June 2016
Hi. Made this tonight and it was really tasty.
I have portioned the left overs, do you think it would be ok to freeze?
SharryWednesday 8th June 2016
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.
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