Sweet Soy–Glazed Chicken & Noodle Bar Recipe

About this recipe

This Sweet Chili–Glazed Chicken & Noodle Bar is a delicious, street-style Chinese-inspired dinner that's both high in protein and easy to prepare. Tender chicken is coated in a flavorful, sticky chili glaze and served atop a bed of stir-fried noodles with vibrant vegetables. This dish is perfect for busy professionals seeking a comforting and budget-friendly meal to unwind with after a long day. With bold flavors and a satisfying texture, it’s guaranteed to be a crowd-pleaser, offering a restaurant-quality experience right at home.

Ingredients

• 100 g Cornflour
• - Chilli Green 100 G
• 50 g Black Pepper
• 1 pc (approx. 500 g to 800 g) Cabbage
• 1 kg Bell Peppers
• 200 G Star Lion Rice Vermicelli
• 100 g Salt
• 50 g Honey
• 750 Ml Kalverts White Vinegar
• 500 g Chicken Whole
• 1 bunch Spring Onion
• 100 g Til
• 1 liter Sunflower Oil

Instructions

1. 1. Marinate the chicken thighs with 1 tbsp chili sauce, 1 tbsp honey, 1/2 tsp salt, and 1/2 tsp black pepper. Let it rest for 15 minutes.
2. 2. Cook the rice noodles according to the package instructions, then drain and set aside.
3. 3. Heat 1 tbsp sunflower oil in a large skillet over medium heat. Add the chicken and cook for 6-8 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
4. 4. In the same skillet, add the remaining 1 tbsp sunflower oil. Sauté the ginger-garlic paste and green chilies for 1 minute until fragrant.
5. 5. Add the bell peppers and cabbage to the skillet. Stir-fry for 3-4 minutes until they are slightly tender but still crunchy.
6. 6. In a small bowl, mix 1 tbsp chili sauce, 1 tbsp white vinegar, 1 tsp cornstarch, and a splash of water. Pour this mixture into the skillet and stir well.
7. 7. Add the cooked noodles to the skillet and toss until well coated with the sauce and vegetables.
8. 8. Slice the cooked chicken into strips and place it on top of the noodles. Garnish with sesame seeds and chopped spring onions before serving.