Chicken is cooked and caramelized with spring onion whites, soy sauce, sesame oil, and crunchy green beans. This saucy, sticky deliciousness is served on a bed of tender egg noodles, and is topped off with nutty sesame seeds and a lemon wedge for zing. Quick, easy and oh so tasty!
Sticky Chicken on the Bone
Sticky Chicken on the Bone
with egg noodles & green beans
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Egg Noodles
- Free-Range Chicken Drum and Thigh
- Free-range Chicken Thighs
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lemon
- Lemons
- Spring Onion
- Spring Onions
- White Sesame Seeds
- Wholegrain Mustard + Honey
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
STICKY CHICKY
Boil the kettle. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel and season. Place a pan or wok over a medium heat with a drizzle of oil. When hot, add the chicken, skin side down, and fry for 10-12 minutes until golden. Flip and fry for a further 10-12 minutes until cooked through. Remove from the heat on completion.
PREP STEP
While the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is frying, roughly slice the Spring Onion, keeping the white and green parts separate. Rinse, trim, and slice the Green Beans into thirds. Peel and grate the garlic and ginger. In a bowl, combine the spring onion whites, the sticky sauce, the grated garlic and ginger, a squeeze of Lemon juice, and a pinch of salt.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STICKY STEP
Drain any excess oil from the pan or wok with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Return, with the chicken, to a medium-high heat. Deglaze the pan with a splash of water. Add the sticky sauce mixture and the sliced Green Beans. Leave to simmer for 2-3 minutes until the sauce has thickened, flipping the chicken halfway. Season to taste.
LET’S EAT!
Make a bed of the tender Egg Noodles. Top with the sticky Chicken/" title="View all our recipes with Chicken at eCook">Chicken and the Green Beans. Pour over the sauce from the pan. Sprinkle over the Spring Onion greens and the sesame seeds. Side with any remaining Lemon wedges. Enjoy, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-drum-and-thigh/" title="View all our recipes with Free-Range Chicken Drum and Thigh at eCook">Free-Range Chicken Drum and Thigh - 1
Green Beans - 80g
Garlic Clove - 1
Fresh Ginger - 10g
Wholegrain Mustard + Honey - 1
Lemon - 1
Egg Noodles - 1 cake
White Sesame Seeds - 5ml
STICKY CHICKY
Boil the kettle. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel and season. Place a pan or wok over a medium heat with a drizzle of oil. When hot, add the chicken, skin side down, and fry for 10-12 minutes until golden. Flip and fry for a further 10-12 minutes until cooked through. Remove from the heat on completion.
PREP STEP
While the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is frying, roughly slice the Spring Onion, keeping the white and green parts separate. Rinse, trim, and slice the Green Beans into thirds. Peel and grate the garlic and ginger. In a bowl, combine the spring onion whites, the sticky sauce, the grated garlic and ginger, a squeeze of Lemon juice, and a pinch of salt.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STICKY STEP
Drain any excess oil from the pan or wok with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Return, with the chicken, to a medium-high heat. Deglaze the pan with a splash of water. Add the sticky sauce mixture and the sliced Green Beans. Leave to simmer for 2-3 minutes until the sauce has thickened, flipping the chicken halfway. Season to taste.
LET’S EAT!
Make a bed of the tender Egg Noodles. Top with the sticky Chicken/" title="View all our recipes with Chicken at eCook">Chicken and the Green Beans. Pour over the sauce from the pan. Sprinkle over the Spring Onion greens and the sesame seeds. Side with any remaining Lemon wedges. Enjoy, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-thighs/" title="View all our recipes with Free-range Chicken Thighs at eCook">Free-range Chicken Thighs - 4
Spring Onion - 1
Green Beans - 160g
Garlic Cloves - 2
Fresh Ginger - 20g
Wholegrain Mustard + Honey - 1
Lemon - 1
Egg Noodles - 2 cakes
White Sesame Seeds - 10ml
STICKY CHICKY
Boil the kettle. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel and season. Place a pan or wok over a medium heat with a drizzle of oil. When hot, add the chicken, skin side down, and fry for 10-12 minutes until golden. Flip and fry for a further 10-12 minutes until cooked through. Remove from the heat on completion.
PREP STEP
While the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is frying, roughly slice the Spring Onions, keeping the white and green parts separate. Rinse, trim, and slice the Green Beans into thirds. Peel and grate the garlic and ginger. In a bowl, combine the Spring Onion whites, the sticky sauce, the grated garlic and ginger, a squeeze of Lemon juice, and a pinch of salt.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STICKY STEP
Drain any excess oil from the pan or wok with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Return, with the chicken, to a medium-high heat. Deglaze the pan with a splash of water. Add the sticky sauce mixture and the sliced Green Beans. Leave to simmer for 3-4 minutes until the sauce has thickened, flipping the chicken halfway. Season to taste.
LET’S EAT!
Make a bed of the tender Egg Noodles. Top with the sticky Chicken/" title="View all our recipes with Chicken at eCook">Chicken and the Green Beans. Pour over the sauce from the pan. Sprinkle over the Spring Onion greens and the sesame seeds. Side with any remaining Lemon wedges. Enjoy, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-thighs/" title="View all our recipes with Free-range Chicken Thighs at eCook">Free-range Chicken Thighs - 6
Spring Onions - 2
Green Beans - 240g
Garlic Cloves - 3
Fresh Ginger - 30g
Wholegrain Mustard + Honey - 1
Lemons - 2
Egg Noodles - 3 cakes
White Sesame Seeds - 15ml
STICKY CHICKY
Boil the kettle. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel and season. Place a pan or wok over a medium heat with a drizzle of oil. When hot, add the chicken, skin side down, and fry for 10-12 minutes until golden. Flip and fry for a further 10-12 minutes until cooked through. Remove from the heat on completion.
PREP STEP
While the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is frying, roughly slice the Spring Onions, keeping the white and green parts separate. Rinse, trim, and slice the Green Beans into thirds. Peel and grate the garlic and ginger. In a bowl, combine the Spring Onion whites, the sticky sauce, the grated garlic and ginger, a squeeze of Lemon juice, and a pinch of salt.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STICKY STEP
Drain any excess oil from the pan or wok with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Return, with the chicken, to a medium-high heat. Deglaze the pan with a splash of water. Add the sticky sauce mixture and the sliced Green Beans. Leave to simmer for 3-4 minutes until the sauce has thickened, flipping the chicken halfway. Season to taste.
LET’S EAT!
Make a bed of the tender Egg Noodles. Top with the sticky Chicken/" title="View all our recipes with Chicken at eCook">Chicken and the Green Beans. Pour over the sauce from the pan. Sprinkle over the Spring Onion greens and the sesame seeds. Side with any remaining Lemon wedges. Enjoy, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-thighs/" title="View all our recipes with Free-range Chicken Thighs at eCook">Free-range Chicken Thighs - 8
Spring Onions - 2
Green Beans - 320g
Garlic Cloves - 4
Fresh Ginger - 40g
Wholegrain Mustard + Honey - 1
Lemons - 2
Egg Noodles - 4 cakes
White Sesame Seeds - 20ml
Frequently Asked Questions
What is the preparation time for Sticky Chicken on the Bone?
The preparation time for Sticky Chicken on the Bone with egg noodles & green beans is between 15 and 30 minutes.
What is the total time required to make Sticky Chicken on the Bone with egg noodles & green beans?
The total time required to make Sticky Chicken on the Bone with egg noodles & green beans is between 30 and 45 minutes.
How many servings does Sticky Chicken on the Bone provide?
4 servings
What are the main ingredients in Sticky Chicken on the Bone?
Chicken, Egg Noodles, Free-Range Chicken Drum and Thigh, Free-range Chicken Thighs, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Beans, Lemon, Lemons, Spring Onion, Spring Onions, White Sesame Seeds, Wholegrain Mustard + Honey
What is the nutritional information of Sticky Chicken on the Bone?
Calories: 1015, Carbs: 201 grams, Fat: grams, Protein: 63.2 grams, Sugar: 28.3 grams, Salt: 1264 grams
How do I prepare Sticky Chicken on the Bone?
PREP STEP: While the chicken is frying, roughly slice the spring onion, keeping the white and green parts separate. Rinse, trim, and slice the green beans into thirds. Peel and grate the garlic and ginger. In a bowl, combine the spring onion whites, the sticky sauce, the grated garlic and ginger, a squeeze of lemon juice, and a pinch of salt. OODLES OF NOODLES: Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. STICKY STEP: Drain any excess oil from the pan or wok with the chicken. Return, with the chicken, to a medium-high heat. Deglaze the pan with a splash of water. Add the sticky sauce mixture and the sliced green beans. Leave to simmer for 2-3 minutes until the sauce has thickened, flipping the chicken halfway. Season to taste. LET’S EAT!: Make a bed of the tender egg noodles. Top with the sticky chicken and the green beans. Pour over the sauce from the pan. Sprinkle over the spring onion greens and the sesame seeds. Side with any remaining lemon wedges. Enjoy, Chef! STICKY CHICKY: Boil the kettle. Pat the chicken pieces dry with paper towel and season. Place a pan or wok over a medium heat with a drizzle of oil. When hot, add the chicken, skin side down, and fry for 10-12 minutes until golden. Flip and fry for a further 10-12 minutes until cooked through. Remove from the heat on completion.
What should be prepared from my kitchen to make Sticky Chicken on the Bone?
Chicken, Egg Noodles, Free-Range Chicken Drum and Thigh, Free-range Chicken Thighs, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Beans, Lemon, Lemons, Spring Onion, Spring Onions, White Sesame Seeds, Wholegrain Mustard + Honey
How many calories does Sticky Chicken on the Bone have?
1015 calories
How much fat content does Sticky Chicken on the Bone have?
grams
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