Sweet Chilli Chicken Noodles
Crispy baked chicken tossed through noodles in a sticky sweet chilli and sriracha glaze — 441 calories and 42g of protein per serve.
50 min · 4 servings
- Calories
- 449
- Protein
- 42g
- Carbs
- 52g
- Fat
- 5g
Ingredients
- Chicken breast — 600g, diced
- Smoked paprika — to taste
- Salt — to taste
- Pepper — to taste
- Cornflour — 25g (or cornstarch)
- Soy sauce — 40ml, light
- Sweet chilli sauce — 100g, light
- Sriracha — 30g, more or less to taste
- Honey — 20g
- Garlic — 2 cloves, diced
- Ginger — 10g, fresh or paste
- Capsicum — 80g, diced
- Noodles — 300g, thin
- Red chilli — diced, optional topping
- Spring onion — sliced, optional topping
- Sesame seeds — optional topping
- Cooking oil spray — light
Directions
- 1
Season the diced chicken well with smoked paprika, salt and pepper.
- 2
Put the cornflour in a separate bowl and toss with the same seasonings. Add the chicken and shake or stir until every piece is coated.
- 3
Spread the chicken on a lined baking tray, spray with cooking oil and bake at 180°C for 25–30 minutes, flipping halfway through.
- 4
While the chicken bakes, mix together the soy sauce, sweet chilli sauce, sriracha and honey in a bowl. Set aside.
- 5
Cook the noodles according to the packet instructions.
- 6
In a pan over medium heat, cook the garlic, ginger and capsicum for about 5 minutes until the capsicum starts to soften.
- 7
Drain the noodles and add them to the pan along with half the sauce. Stir well to combine.
- 8
Add the baked chicken, pour over the rest of the sauce and toss everything together for 1–2 minutes until coated.
- 9
Divide into 4 portions and top with spring onion, sesame seeds and fresh chilli if you like.