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Sticky chicken skewers with noodle salad recipe

5 ratings

Get the barbecue ready for these super sticky honey, soy and ginger chicken skewers; they’re a sure-fire winner for hosting this summer. You can prepare the salad and skewers in advance so all that’s left to do is achieve smoky charred chicken perfection on the barbecue when you’re ready to serve. See method

Serves 4
Takes 30 minutes, plus marinating
516 calories / serving
Healthy
Dairy-free

Ingredients

3 tbsp clear honey
3 tbsp reduced-salt soy sauce
2 tbsp toasted sesame oil
1 tbsp sesame seeds
3cm thumb-sized piece fresh ginger, finely grated
650g pack Tesco British diced chicken breast
1 red chilli, deseeded and finely chopped
2 limes, 1 juiced, 1 cut into wedges
200g medium egg noodles
½ cucumber, cut into thin strips
2 carrots, cut into thin strips
1 red pepper, cut into thin strips
3 spring onions, thinly sliced

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2170kj
516kcal 26%
Fat
13g 19%
Saturates
2g 12%
Sugars
16g 18%
Salt
1.2g 20%

of the reference intake
Carbohydrate 48.9g Protein 47.7g Fibre 3.5g

Method

Prepare the BBQ to hot or heat the grill to high. Soak 4 wooden skewers in water.
Whisk together the honey, soy sauce, sesame oil, sesame seeds and ginger.
Add half of the dressing to a large bowl, toss through the chicken and leave to marinate for 15 mins.
Meanwhile, whisk the remaining dressing with the red chilli and lime juice.
Cook the noodles according to pack instructions, drain into a colander and rinse under a cold tap. Shake the colander to remove as much water as possible.
Tip the noodles into a bowl and toss through the chilli-infused dressing, cucumber, carrots, red pepper and spring onions. Set aside.
Thread the chicken onto the 4 skewers.
Cook the skewers on the BBQ or under the grill for 15-20 mins, turning occasionally, until golden, charred and cooked throughout.
Serve the noodles topped with the chicken skewers with extra wedges of lime on the side.

Tip The noodle salad can be made up to 24 hours in advance and stored, covered, in the fridge. You can also marinate the chicken for up to 24 hours in advance and BBQ just before you’re ready to serve.

See more Barbecue recipes