I’m absolutely in love with this Sticky Sweet Chilli Chicken Noodles recipe! It’s the perfect combination of sweet, spicy, and savory, and trust me, you’ll want to make it over and over again. With tender chicken breast, crunchy veggies, and the amazing flavor of sweet chili sauce and honey, this dish is bound to become a family favorite. Whether you’re cooking it in a slow cooker or whipping it up on the stove, it’s incredibly easy to make and super satisfying. Let’s dive into the recipe and get ready for a delicious meal!
Method
1. Slow Cooker Method
To start, grab your slow cooker and add all of the ingredients, except for the noodles, spring onions, and sesame seeds. This includes the sesame oil, shallots, red pepper, garlic, ginger, chili, chicken breast, chili jam, sweet chili sauce, honey, soy sauce, rice wine vinegar, chicken stock pot, water, and the cornflour mixed with water. Once everything is in, give it a good stir to ensure everything is evenly mixed. Set the slow cooker to high for 4 hours, or on low for 7-8 hours. The slow cooker does all the hard work for you, breaking down the chicken to make it super tender and infusing all those amazing flavors into the sauce.
2. After Cooking
Once your slow cooker timer goes off, it’s time to break up the chicken. Using a spoon or tongs, gently shred the chicken into smaller, bite-sized pieces. Afterward, add the ready-to-wok egg noodles into the slow cooker and stir everything together for about 5 minutes, allowing the noodles to soak up all the delicious sauce and flavors. The noodles should be hot and perfectly coated in the sticky sauce when done.
3. Stovetop Method (If not using a slow cooker)
If you’re in a rush or don’t have a slow cooker, you can easily make this dish on the stove. Start by heating sesame oil in a large pan over medium heat. Add the chopped shallots, red pepper, garlic, ginger, and chili to the pan, sautéing them until softened and fragrant. Once the veggies are done, toss in the chicken strips, cooking until they’re browned and cooked through. This should take about 5-7 minutes.
After the chicken is cooked, add all the remaining ingredients chili jam, sweet chili sauce, honey, soy sauce, rice wine vinegar, chicken stock pot, water, and the cornflour-water mix. Stir everything well and bring it to a simmer, cooking for another 10-15 minutes to let the sauce thicken and all the flavors come together.
4. Adding Noodles
Now, add the egg noodles into the pan and stir them through the sauce. Let them cook for about 5 minutes, stirring occasionally, so the noodles fully absorb the flavors of the sauce and become hot and sticky. Be careful not to overcook the noodles they should be tender, but still have a bit of bite to them.
5. Serving
Once the noodles are ready, serve them up in bowls, and top with a generous sprinkling of sesame seeds and chopped spring onions. These toppings add an extra burst of flavor and a nice crunch to the dish. Your Sticky Sweet Chilli Chicken Noodles are now ready to be devoured!
Necessary Tools
- Slow cooker (or frying pan if not using slow cooker)
- Chopping board and knife
- Mixing bowl for cornflour and water
- Measuring spoons and cups
- Wooden spoon for stirring
- Serving bowls for noodles and toppings
Sticky Sweet Chilli Chicken Noodles A Flavorful Delight!
Cuisine: ChineseDifficulty: Easy4
servings10
minutes4
hours4
hours10
minutesIngredients
1 tsp sesame oil
3 small shallots, chopped
1 large red pepper, chopped
1 tsp garlic (or more to taste)
1 tsp ginger
1 tsp chili (from a jar or fresh)
650g chicken breast, cut into strips
20g chili jam or sweet chili
20g reduced sugar sweet chili sauce
40g honey
70ml soy sauce (light or a mix of light and dark)
1 tbsp rice wine vinegar
1 chicken stock pot
150ml water
10g cornflour (mixed with water)
700g ready-to-wok egg noodles
Optional toppings
Sesame seeds
Spring onions, chopped
Directions
- Slow Cooker Method
Add all ingredients except for the noodles, spring onions, and sesame seeds to your slow cooker. Stir it all up and set the cooker to high for 4 hours or low for 7-8 hours. - After Cooking
Break the chicken into smaller pieces and mix it in with the noodles for another 5 minutes or so, just until everything is well coated and hot. - Stovetop Method (if no slow cooker)
Heat the sesame oil in a pan and fry the chicken and veggies first. Then, add all the remaining ingredients to the pan, stirring well. Simmer for about 10-15 minutes, then add the noodles and cook for another 5 minutes until everything is well-mixed and heated through. - Serve
Dish up the noodles, top with sesame seeds and chopped spring onions, and enjoy your delicious meal!
Notes
- If you’re using the stovetop method, make sure not to overcook the chicken, as it could become dry. Stir occasionally to prevent burning and ensure the sauce coats everything evenly.
- When using cornflour, make sure it’s mixed well with water before adding to the dish to avoid clumps.
- Keep an eye on the noodles during the final step (if using the stovetop) to ensure they don’t overcook or get too mushy.
Serving Suggestions
- Add a side salad with crunchy veggies to balance out the sweetness and heat.
- Top with extra chili flakes for those who love more heat in their dishes!
- Pair with a chilled drink like iced tea or sparkling water to cool down the spice.
Fun Fact
Did you know that sweet chili sauce, the star of this recipe, is actually a mix of sugar, vinegar, and chili peppers? It adds the perfect balance of sweet and spicy to any dish, and it’s used widely in Asian cuisine!
Conclusion
This Sticky Sweet Chilli Chicken Noodles recipe is a total crowd-pleaser, combining all the best flavors in one dish. It’s super easy to make, especially with the slow cooker method, and perfect for busy nights when you want something delicious without spending all day in the kitchen. Whether you stick to the slow cooker or make it on the stove, I’m sure you’ll be hooked from the first bite! Enjoy!
