Sticky ginger & honey chicken skewers with noodle salad

These ginger and honey chicken skewers are perfect as a summertime dinner, served on a bed of marinated noodles

  • Prep:30 mins
    Cook:15 mins
    plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 554
  • fat 25g
  • saturates 5g
  • carbs 55g
  • sugars 0g
  • fibre 5g
  • protein 25g
  • salt 3.7g


  • 6 skinless, boneless chicken thighs, cut into large chunks
  • 5 garlic cloves, crushed
  • 1 thumb-sized piece of ginger, grated
  • 6 tbsp sesame oil
  • 3 tbsp honey
  • 6 tbsp soy sauce
  • 3 limes, juiced, plus extra wedges to serve
  • 100g mangetout
  • 275g cooked egg noodles
  • 1 large carrot, peeled and cut into thin strips or coarsely grated
  • ½ bunch of coriander, chopped
  • 1 tbsp sesame seeds, (optional)


  1. Put the chicken in a bowl. In a separate bowl, whisk together the garlic, ginger, sesame oil, honey, soy sauce and lime juice. Add a third of this to the chicken and save the rest for the noodles. Mix everything together and chill overnight or for a few hours.

  2. Bring a saucepan of water to a simmer. Add the mangetout and cook for 1 min, then drain and rinse under cold water. Toss the cooked noodles with the mangetout, carrot, remaining marinade, coriander and sesame seeds.

  3. Heat the grill to medium. Thread the chicken onto three or four long skewers, put on a flat baking tray and grill for 12 mins, turning the skewers halfway, until cooked. Serve the skewers on top of a platter of the noodles with extra lime wedges for squeezing over.

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