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Sticky sesame chicken skewers with noodle salad

Name: Sticky sesame chicken skewers with noodle salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 2-3
Ingredients: 2 free-range, skinless chicken breasts, cut into 3-4cm chunks; 4 tbsp soy sauce; 3 tbsp sesame oil; 2 tbsp runny honey; 2 tbsp sesame seeds; 6 spring onions, 2 cut into 3-4cm lengths and 4 thinly sliced; 200g flat rice noodles; 3cm piece fresh ginger, finely grated; 1 bunch coriander, finely chopped; 2 carrots, sliced with a julienne peeler or coarsely grated; Grated zest and juice 2 limes, plus wedges to serve; You’ll also need; Metal or wooden skewers (soak wooden ones in warm water for 30 minutes beforehand)

By: Jules.mercer@eyetoeyemedia.co.uk
Former acting food editor, delicious.

Published: 7 Jun 21
Updated: 18 Mar 24

Sticky sesame chicken skewers with noodle salad

Dish up delicious sticky sesame chicken skewers with a ginger and carrot rice noodle salad for an easy midweek dinner. Perfect for lunchboxes, too.

Next time? Try our easy sticky soy chicken traybake for four.

Easy
June 2021

Test kitchen approved

Serves 2-3
Hands-on time 20 min, plus marinating

Dish up delicious sticky sesame chicken skewers with a ginger and carrot rice noodle salad for an easy midweek dinner. Perfect for lunchboxes, too.

Next time? Try our easy sticky soy chicken traybake for four.

Nutrition: per serving

Calories: 615kcals
Fat: 18.6g (3.2g saturated)
Protein: 36.2g
Carbohydrates: 73.2g (17g sugars)
Fibre: 5.3g
Salt: 3g

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Ingredients

2 free-range, skinless chicken breasts, cut into 3-4cm chunks
4 tbsp soy sauce
3 tbsp sesame oil
2 tbsp runny honey
2 tbsp sesame seeds
6 spring onions, 2 cut into 3-4cm lengths and 4 thinly sliced
200g flat rice noodles
3cm piece fresh ginger, finely grated
1 bunch coriander, finely chopped
2 carrots, sliced with a julienne peeler or coarsely grated
Grated zest and juice 2 limes, plus wedges to serve

You’ll also need

Metal or wooden skewers (soak wooden ones in warm water for 30 minutes beforehand)

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Method

In a bowl, mix the chicken pieces, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey and 1 tbsp sesame seeds. Cover and chill for at least 30 minutes and up to 5 hours to marinate.
Put a griddle pan over a medium-high heat or heat the grill to high. Thread the chicken onto skewers, alternating with lengths of spring onion. Griddle/grill for 8-12 minutes, turning, until the chicken is lightly charred and cooked through.
Meanwhile, cook the noodles according to the pack instructions.

In a large bowl, mix the remaining soy sauce, sesame oil, honey and sesame seeds with the ginger, coriander, sliced spring onions, carrots and lime zest and juice. Rinse the cooked noodles under cold water, then toss in the bowl.
Serve the chicken kebabs with the noodle salad and lime wedges.

Recipe from June 2021 Issue

Nutrition

Nutrition: per serving

Calories: 615kcals
Fat: 18.6g (3.2g saturated)
Protein: 36.2g
Carbohydrates: 73.2g (17g sugars)
Fibre: 5.3g
Salt: 3g

delicious. tips

Easy swaps: Use chicken thighs instead or extra firm tofu. If you’re on a gluten-free diet, replace the soy sauce with tamari (check the label).

Pack and go: Pack the kebabs in a container on top of the noodles so the flavours can mingle, or grill the skewers on a portable barbecue and take the salad along ready-prepared.