Sticky Chicken Chinese Noodles

jo davidloftus save day1 000217
Serves 4


3 medium bowls

Measuring spoons

Large non-stick frying pan

Chopping board


Medium saucepan


Kitchen paper



4 skinless, boneless chicken thighs, preferably higher welfare

2 heaped teaspoons Chinese five-spice

sea salt

olive oil

3 teaspoons runny honey

1 x 227g tin of pineapple rings in juice

3 teaspoons low-salt soy sauce

3 teaspoons white wine vinegar

3 heaped teaspoons cornflour

4 nests of fine egg noodles

1 x 400g tin of black beans

2 cloves of garlic

1 onion

1 carrot

1-2 fresh red chillies

1/2 a Chinese cabbage

optional: 1/2 a bunch of fresh coriander

1 lime



  • Feel free to use different shredded veg, and even a few sesame seeds, if you fancy.
  • To get as much juice as possible out of a lime, push and roll it around on a work surface before cutting it open - this really gets the juices going.

I love cooking super easy meals like this that over-deliver on the taste front in a very short amount of time. This is a friendly play on some reliable old Anglo-Chinese flavours - sweet, sour and with a bit of fire from the chilli, everyone's a winner.


To cook the chicken:

Toss the chicken with half the five-spice and a pinch of salt and pepper, then flatten with your fist and leave for 15 minutes to let the flavours develop.


When the time's up, put the chicken into a large frying pan with a little oil and cook for 10 to 12 minutes, or until cooked through, turning regularly and drizzling with the honey for the last minute, to glaze. Remove the chicken to a plate, returning the pan to the heat.


Meanwhile, chop the pineapple rings into 0.5cm dice, put into a bowl with their juice, the soy sauce, vinegar and cornflour, and mix together well.


To cook the noodles:

Cook the noodles in a pan of boiling salted water according to packet instructions, then drain, reserving a little of the cooking water.


To cook the beans:

Rinse and drain the beans, then toss in a bowl with a tiny splash of oil and the remaining five-spice.


Quickly wipe out the empty chicken pan with a ball of kitchen paper, then fry the beans on a high heat for about 5 minutes, or until crispy and burst.


Remove from the pan and keep warm until needed.


To prepare the vegetables:

Peel and finely slice the garlic, onion and carrot along with the chilli and cabbage and put into the empty bean pan with a lug of oil.


Return the pan to the heat, toss and cook for just 2 minutes, then add the pineapple and sauce, the noodles and a good swig of reserved cooking water and toss to coat. Taste and season to perfection with soy sauce, if needed.


To serve the Chinese noodles:

Divide the noodles and crispy black beans between your plates. Slice the chicken and place on top, scatter with coriander leaves (if using), and add a good squeeze of lime. Toss together, then dig in.

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