- 8 chicken thighs, bone-in and skin-on, trimmed
- 80ml honey
- 40ml soy sauce
- 100ml water
- 2 garlic cloves, peeled and chopped
- 3cm piece ginger, peeled and grated
- Salt and freshly ground black pepper
- 2 tablesp. sesame seeds, toasted lightly in a dry frying pan
Sticky Chicken Thighs with a Noodle Salad
4 people
1 h
15 min
Nutrition per serving
-
kcal537kcal
-
protein31g
-
total fat23g
-
saturates5.2g
-
iron4mg
-
carbs55g
Ingredients
- 200g medium noodles
- Zest and juice of 1 lime
- 1 red chilli, thinly sliced
- 4 scallions, finely sliced
- 75g sugar snap peas, thinly sliced length ways
- Handful of coriander leaves, roughly chopped
Chicken Thighs
- 8 chicken thighs, bone-in and skin-on, trimmed
- 80ml honey
- 40ml soy sauce
- 100ml water
- 2 garlic cloves, peeled and chopped
- 3cm piece ginger, peeled and grated
- Salt and freshly ground black pepper
- 2 tablesp. sesame seeds, toasted lightly in a dry frying pan
Noodle Salad
- 200g medium noodles
- Zest and juice of 1 lime
- 1 red chilli, thinly sliced
- 4 scallions, finely sliced
- 75g sugar snap peas, thinly sliced length ways
- Handful of coriander leaves, roughly chopped
Method
Copy TextPreheat the oven Gas Mark 3, 170°C (325°F).
To prepare the marinade: In a large bowl mix together the honey, soy, water, garlic, ginger and a little black pepper. Add the chicken and mix well.
To cook: Line a roasting tin with baking parchment then place the chicken thighs in the roasting tin in a single layer. Place the roasting tin in the preheated oven and cook for 45-50 minutes. Baste the chicken a few times while cooking. For the last 15 minutes increase the heat to Gas Mark 5, 190°C (375°F). When the chicken is cooked remove the roasting tin from the oven, place the chicken on a serving dish and sprinkle over half the sesame seeds. Reserve the cooking liquid.
To make the salad: Cook the noodles as per the packet instructions. Drain and place in a bowl. Stir through 2 tablespoons of the chicken cooking liquid, the lime zest and juice, red chilli, scallions, sugar snap peas, the reserved sesame seeds and the coriander leaves. Mix well, taste and season.
To serve: Serve the chicken along with the noodle salad.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the oven Gas Mark 3, 170°C (325°F).
To prepare the marinade: In a large bowl mix together the honey, soy, water, garlic, ginger and a little black pepper. Add the chicken and mix well.
To cook: Line a roasting tin with baking parchment then place the chicken thighs in the roasting tin in a single layer. Place the roasting tin in the preheated oven and cook for 45-50 minutes. Baste the chicken a few times while cooking. For the last 15 minutes increase the heat to Gas Mark 5, 190°C (375°F). When the chicken is cooked remove the roasting tin from the oven, place the chicken on a serving dish and sprinkle over half the sesame seeds. Reserve the cooking liquid.
To make the salad: Cook the noodles as per the packet instructions. Drain and place in a bowl. Stir through 2 tablespoons of the chicken cooking liquid, the lime zest and juice, red chilli, scallions, sugar snap peas, the reserved sesame seeds and the coriander leaves. Mix well, taste and season.
To serve: Serve the chicken along with the noodle salad.
