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Sweet Chilli Chicken with Noodles

This Sweet Chilli Chicken with Noodles is one of those quick, easy family dinners that feels like a treat but takes hardly any effort. It’s a perfect balance of sweet, savoury, and just a little bit spicy — ideal for kids and grown-ups alike.

Servings 4

Ingredients

  • 2 chicken breasts sliced into thin strips
  • 2 tbsp sweet chilli sauce add more for extra kick
  • 1 tbsp soy sauce
  • 1 tsp sesame oil or olive oil
  • 1 garlic clove crushed
  • 1 red pepper thinly sliced
  • 1 carrot peeled and cut into matchsticks
  • 100 g sugar snap peas or baby corn
  • 2 nests egg noodles or rice noodles for gluten-free
  • Juice of ½ lime
  • Optional: chopped spring onions fresh coriande

Instructions

  1. Bring a pan of salted water to the boil and cook the noodles according to the packet instructions. Drain and set aside.
  2. In a large frying pan or wok, heat the oil over medium-high heat. Add the sliced chicken and cook until golden brown and cooked through — about 6–8 minutes.

  3. Stir in the garlic, soy sauce, and sweet chilli sauce, coating the chicken evenly.

  4. Toss in your sliced peppers, carrots, and sugar snap peas. Stir-fry for 3–4 minutes until just tender but still crisp — this keeps the colour and crunch.

  5. Add the cooked noodles to the pan and toss everything together. Finish with a squeeze of lime juice and a sprinkle of spring onions or sesame seeds if you like.
  6. Serve immediately — it’s sticky, sweet, and utterly moreish!

Recipe Notes

🥢 Tips and Variations
• Vegetarian option: Swap the chicken for tofu or Quorn pieces.
• Spicy version: Add a pinch of chilli flakes or a drizzle of sriracha.
• Air fryer chicken: For crispier pieces, marinate the chicken first, air fry at 180°C for 10–12 minutes, then stir through the sauce and noodles.
• Veg swap: Use whatever’s in your fridge — courgettes, broccoli florets, or even frozen peas work brilliantly.

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🧊 Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the hob with a splash of water to loosen the sauce.
This dish also works cold as a packed lunch or noodle salad the next day.