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+ servings

Sticky Chilli Chicken with Noodles

  • Prep Time
    15 MINS
  • Cook Time
    40 MINS
  • KCals 679
  • Carbs 60G
  • WW Points:
  • 10 Green
  • 10 Blue
  • 10 Purple
4 Servings


  • 4 legs chicken
  • low calorie cooking spray
  • 4 nests medium egg noodles
  • 3 peppers red and yellow, sliced
  • 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 sweetener
  • 6 tbsp tomato puree
  • 4 cloves garlic minced
  • 2 tbsp fresh ginger grated
  • 2 limes juice of
  • 1 tsp dried chilli flakes
  • 1 vegetable stock cube made up with 300ml boiling water


  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. Pre-heat 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, place on a baking tray and put into 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 moment.

  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 - cut two slices from the middle of the lime and then cut the ends in half to make wedges.

  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!

  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.

  11. When the chicken is done, plate up the noodles, top with the chicken, some of the sauce and garnish with the lime wedges!