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 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 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!
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 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 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!
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 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 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. 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 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!
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 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 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. 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 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!
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
Woolies Products in this dish
