Honey Soy Glazed Chicken With Sesame Stir Fry Noodles Recipe

About this recipe

Dive into the rich, savory flavors of Honey Soy Glazed Chicken with Sesame Stir-Fry Noodles. This Chinese-inspired dinner combines tender, marinated chicken thighs with stir-fried udon noodles and fresh julienned vegetables like carrots, mooli radish, and chow chow squash. The dish is seasoned with soy sauce, honey, and a touch of Chinese Five Spice for a balance of sweet, salty, and aromatic notes. Roasted sesame seeds add a delightful crunch, while spring onions brighten the dish with a fresh finish. Packed with 68g of protein, this meal is perfect for gym-goers looking to fuel their recovery. Easy to prepare in under an hour, it’s a comforting yet nutritious option for any weekday dinner. Serve it hot and enjoy the blend of textures and flavors that make this dish a standout.

Ingredients

• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• 150G Honey Mustard And Dill Gourmet Spread, 150G
• - Schwartz Sesame Seeds
• - Yutaka Soba Noodles 250g
• 600G Shazans Chicken Thigh Fillets
• - Amoy Dark Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Mama Sita'S Annatto Powder
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 50G Black Garlic Cloves, 50G
• 250 G Bwfo Ginger Root Dried Cut
• Bunch Spring Onion (Bunch)
• - Biona Capers In Olive Oil
• 200G Natco Coconut Flakes, 200G
• 100G Rajah Black Pepper Ground 100G

Instructions

1. 1. Slice the chicken thighs into bite-sized pieces and marinate with 30ml soy sauce, honey, rice vinegar, and Chinese Five Spice for 15 minutes.
2. 2. Peel and julienne the carrots, mooli radish, and chow chow vegetable into thin strips for stir-frying.
3. 3. Finely mince the garlic and ginger, and chop the spring onions into small pieces, separating the green and white parts.
4. 4. Cook the Yutaka Dried Udon Noodles according to package instructions, drain, and set aside.
5. 5. Heat 15ml of olive oil in a large wok over medium-high heat and sauté the garlic, ginger, and white parts of the spring onions until fragrant.
6. 6. Add the marinated chicken pieces to the wok and stir-fry for 5-7 minutes until fully cooked and caramelized.
7. 7. Remove the chicken from the wok and set aside, leaving any sauce behind in the pan.
8. 8. Add another 15ml of olive oil to the wok and toss in the julienned vegetables, stir-frying for 3-4 minutes until slightly tender but crisp.
9. 9. Return the cooked chicken to the wok, mix with the vegetables, and sprinkle with Roasted Sesame Seeds With Curry.
10. 10. Add the cooked udon noodles to the wok and pour in the remaining 30ml soy sauce, tossing everything together to coat evenly.
11. 11. Season the dish with Maldon Flakes Sea Salt and Rajah Black Pepper Ground to taste, stirring well.
12. 12. Garnish with the green parts of the spring onions and additional sesame seeds before serving.