Sticky Chinese chicken traybake
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Sticky Chinese chicken traybake
Hungry after a long day? This noodle chicken traybake is quick and easy!
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
547Kcal
Fat
9gr
Saturates
2gr
Carbs
62gr
Sugars
18gr
Fibre
6gr
Protein
51gr
Salt
3.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 320g pack chicken mini fillets
- 4 spring onions, chopped into thirds
- ½ tsp grated ginger
- 1 garlic clove, crushed
- 1 tbsp reduced salt soy sauce
- 1 tsp sesame oil
- 2 nests wholewheat or egg noodles
- 1 x 195g jar chow mein sauce (we used Sharwoods. Check your chosen sauce is DF)
- 350g stir-fry veg (e.g. mushroom stir-fry)
- 15g cashews, roughly chopped
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the chicken and spring onions together with the ginger, garlic, soy sauce and ½ teaspoon sesame oil then place in a shallow roasting tin. Cook in the oven for 7 minutes.
- Meanwhile, cook the noodles in boiling water for 4 minutes until just al dente. Drain and refresh in cold water, then put back in the pan and toss with ½ teaspoon of sesame oil to stop them sticking together.
- Add the chow mein sauce, the stir-fry veg and 4 tablespoons of water to the noodles and mix them all together well to coat in the sauce. Tip into the roasting tin, stirring in with the chicken and spring onions. Scatter with the cashew nuts and cook for a further 12 minutes or until the chicken is cooked through and the veg are starting to soften. Divide between 2 plates or bowls.
