Sweet Chili Chicken Noodles

Ingredients

• 400 g chicken thigh strips
• 250 g egg noodles (Cook according to the package directions.)
• 1 large yellow onion (Finely chopped)
• 5 spring onions (Thinly sliced into rings; use as a topping.)
• 2 bell peppers (Cut into strips)
• cooking spray (For coating the wok)
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 15 ml dark soy sauce (For the sauce)
• 15 ml zero chili sauce (For the sauce)
• 15 ml ketjap manis (For the sauce)
• 15 ml honey (For the sauce)
• 10 ml sambal badjak (For the sauce)
• 5 g cornstarch (Mix with the water to make a slurry.)
• 15 ml water (For the cornstarch slurry)
• 1 tsp five-spice powder (Optional)

Steps

1. 1

   Prepare all the vegetables before cooking. Finely chop the yellow onion, slice the spring onions into thin rings, and cut the bell peppers into strips. Keep the spring onions separate so they can be used as a fresh topping.

2. 2

   Cook the egg noodles according to the package directions until tender. Drain them well and set them aside while you prepare the chicken and sauce.

3. 3

   Heat a wok or large frying pan over medium-high heat and lightly coat it with cooking spray. Add the chicken thigh strips, garlic powder, and smoked paprika.

4. 4

   Stir-fry the chicken until it is golden brown on the outside and cooked through, with no pink remaining in the center. This should take approximately 5–7 minutes, depending on the thickness of the strips.

5. 5

   Add the chopped onion to the wok and stir-fry it with the chicken until it begins to soften and turns translucent, about 2–3 minutes.

6. 6

   Add the bell pepper strips and continue to stir-fry until they are heated through but still retain some bite, about 3–4 minutes.

7. 7

   In a small bowl, combine the dark soy sauce, zero chili sauce, ketjap manis, honey, sambal badjak, cornstarch, and water. If using it, stir in the five-spice powder. Mix until the cornstarch is fully dispersed and no lumps remain.

8. 8

   Pour the sauce into the wok with the chicken and vegetables. Stir continuously as it heats so the sauce coats everything evenly and the cornstarch does not settle.

9. 9

   Allow the sauce to simmer for 3–5 minutes, stirring occasionally, until it thickens and becomes glossy. The chicken and vegetables should be evenly coated.

10. 10

    Serve the saucy chicken and vegetables with the cooked egg noodles. Sprinkle the sliced spring onions over each portion before serving.

Notes

The source lists macros per serving (one-quarter of the recipe) as approximately 449 kcal, 12.2 g fat, 58.6 g carbohydrates, and 27.8 g protein. Adjust the amount of sambal for a milder or hotter dish. Serve immediately for the best noodle texture.

Nutrition per serving

• main
• noodles
• chicken
• quick meal
• wok
• stir-fried
• high-protein
• sweet-spicy