Sweet & Spicy Chicken Noodles
Sriracha and honey do most of the talking in this one, sweet and spicy in equal measure, tossed through egg noodles, crisp vegetables and caramelised chicken.
A quick bicarb marinade keeps the chicken tender through a hard sear, and everything else moves fast from there, capsicum and broccolini charred first, bok choy wilted just enough to stay vibrant, then the sauce tossed through right at the end so it stays glossy instead of soaking in and going dull.
Five containers, done in 30 minutes, and genuinely one of the quicker meal preps in the rotation.
Sweet & Spicy Chicken Noodles
SPICY CHICKEN NOODLES · CHICKEN · MEAL PREP · EASY
Fast, glossy, and properly balanced
The bicarb marinade keeps the chicken tender through a hot, fast sear, so it stays juicy rather than turning chewy under all that high heat.
Adding the sauce right at the end, after the noodles and vegetables are already in the wok, keeps it glossy and clinging to everything instead of reducing down and going sticky before it even hits the noodles.
Sweet, spicy, and ready in half an hour, this is weeknight cooking that doesn't taste like a compromise.
Sweet Chilli Chicken Stir Fry
Ingredients
Chicken, Vegetables & Noodles
- 15 ml Peanut Oil
- 750 g Chicken Breast Sliced
- 8 g Cornflour Cornstarch
- 4 g Bicarbonate of Soda
- 1 head Broccoli Trimmed
- 4 Garlic Cloves Grated
- 10 g Ginger Peeled & Grated
- 1 Long Red Chilli Sliced
- 3 Spring Onions (Scallions) Sliced
- 350 g Noodles of Choice
Sweet Chill Sauce
- 125 ml Low Sugar Sweet Chilli Sauce
- 22.5 ml Low Sodium Soy Sauce
- 20 g Oyster Sauce
- 20 g Hoisin Sauce
- 10 ml Rice Vinegar
- 10 ml Dark Soy Sauce
- 5 ml Sesame Oil
- 10 g Sriracha Sauce Optional
- 20 g Honey
- Ground White Pepper
Method
- Cook the noodles according to package instructions. Drain and rinse under cold water. Toss with a tiny bit of sesame oil to prevent sticking.
- In a bowl, combine the chicken, cornstarch, bicarbonate of soda, salt, and ground white pepper. Mix and set aside.
- Place a wok or large pan over high heat. Add peanut oil and sear the chicken for 2-3 minutes, or until it is cooked through and golden brown on both sides. Remove the chicken from the wok and set aside.
- In the same wok over medium-high heat. Add the broccoli florets and stems and stir-fry for 2 minutes. Add 2 tbsp of water and cover with a lid to steam and soften. This will take roughly 2-3 minutes. Remove the lid. Add garlic, ginger, spring onion and fresh chilli, and stir-fry for 1 minute until fragrant.
- Return the chicken and its resting juices to the wok, then add the cooked and drained noodles and toss them together. Pour in the sauce and cook for 1 minute until the sauce is thick and coats everything. Remove from the heat.
- Portion into 5 x 750ml meal prep containers and garnish with green stem spring onions.
Why add bicarbonate of soda to the chicken?⌄
It's a classic Chinese cooking technique that slightly breaks down the surface of the chicken, helping it stay tender through the hard sear instead of turning tough.
Can I adjust the spice level?⌄
Yes, cut the sriracha and chilli flakes back for a milder version, or add more of both plus extra fresh chilli on top if you want it hotter.
Can I use a different noodle?⌄
Yes, dried egg noodles or even rice noodles work fine here. Just cook them according to packet instructions and adjust the quantity slightly since dried noodles expand more than fresh.
Can I make this vegetarian?⌄
Yes, swap the chicken for firm tofu or extra vegetables. Press the tofu well before searing so it browns properly instead of steaming in the pan.
