Sticky Chilli Chicken with Noodles

  • 15MINS
  • 40MINS
  • 679KCAL

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.

Easy Peasy Sticky Chilli Chicken with Noodles pinchofnom.com
4

NutritionPer Serving

  • Calories679
  • Carbs60g
  • Protein52g
  • Fat21g
  • Saturates6g
  • Sugars12g

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 etc, but if you wanted to leave it on then you 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.

How Weight Watchers friendly is this Sticky Chilli Chicken with Noodles recipe?

  • You need to count 10 Points per portion of this Sticky Chilli Chicken with Noodles recipe if you’re on WW Green.
  • You need to count 10 Points per portion of this Sticky Chilli Chicken with Noodles recipe if you’re on WW Blue.
  • You need to count 10 Points per portion of this Sticky Chilli Chicken with Noodles recipe if you’re on WW Purple.

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!

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 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.

Step 5

Now it’s time to make the noodles! Drain the noodles off and set aside, we’ll be using them in a mo.

Step 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.

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 – slice 3 times (to make 2 slices) and then cut the ends in half to make wedges.

Step 9

Time to check the chicken! With a knife and fork, cut into 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!

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!

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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.

Our NEW cookbook Everyday Light is OUT NOW!

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
WW Points
  • 10 Green
  • 10 Blue
  • 10 Purple

Ingredients

  • 4 legs chicken
  • low calorie cooking spray
  • 4 nests medium egg noodles
  • 3 peppers red and yellow
  • 1 pak choi chopped
  • 1 bunch spring onions chopped
  • 150 g mange tout
  • 150 g sugar snap peas
  • 2 lime

For the Sticky Chilli Sauce

  • 4 tbsp dark soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp rice vinegar
  • 2 tbsp granulated wweetener
  • 6 tbsp tomato puree
  • 4 cloves garlic minced
  • 2 tbsp fresh ginger grated
  • 2 lime juice of
  • 1 tsp dried chilli flakes
  • 300 ml vegetable stock 300ml/1¼ cups boiling water & 1 veg stock cube

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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 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 peppers 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 and the rest of the sauce and 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 into 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 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 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!

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8 comments

See what others have to say

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!

Reply

Tanya MealeySunday 11th March 2018

What is the Super Cirio mentioned in method but not in ingredients list please?

Reply

AngThursday 27th July 2017

Is it 300ml or 500 ml of stock please?

Reply

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