Lemon, Honey, Ginger Sticky Chicken

  • Gluten Free Recipe

Serves: 4 – 5

Preparation time: 1 hr and 10 minutes
Cooking time: 50 minutes

  • The marinade contains brown sugar which creates caramelisation while cooking. It tends to burn the bottom of the pan if left unchecked to ensure so stir regularly.
  • You can also roast the sesame seeds before use by heating a pan and toasting them for a minute or two.


  • 2x 200g Hokkien noodles (or noodle of your choice)
  • 1 Tbsp sesame oil
  • 1 red capsicum, cubed
  • 1 green capsicum, cubed
  • ½ cup spring onions, chopped
  • pinch of sesame seeds
  • handful of spring onions, julienned


  1. Mix together marinade ingredients then coat chicken nibbles, leaving to marinate overnight covered in fridge (or a minimum of an hour on a cool bench).
  2. Heat a fry pan over a medium heat and add the chicken and marinade. Cover and simmer for 15 minutes, checking every 5 minutes to make sure it doesn't burn on the bottom of the pan. Meanwhile, prepare the noodles by following the instructions on the pack. Set aside.
  3. The simmering chicken will now be turning quite sticky and this is the time to increase the temperature and move chicken around the pan with a wooden spoon to prevent burning. Continue until the chicken is completely coated with the caramelised sauce. Allow 15 minutes to ensure the chicken is cooked through completely.
  4. Turn the heat off and transfer the cooked chicken to a warm serving plate.
  5. Cook the noodles using the same fry pan. Add the vegetables and stir-fry for 3 minutes. Mix to combine.
  6. Serve and garnish with sesame seeds and spring onions.