6 chicken thighs, preferably skin on

Approx 350g pack of stir fry veg

Approx 50g of medium egg noodles

For the dressing:

2 tablespoons of honey

2 tablespoons of mild oil (vegetable, rapeseed, groundnut or sunflower, just not olive oil)

2 tablespoons of soy sauce

1 tablespoon of chinese five spice


Chinese Chicken Stir Fry

preparation 2 mins • you cook for 8 mins •

Serves 2

Watch a 30 second preview of my cook-along video below


This recipe uses the best (and cheapest) part of the chicken - the thighs. Roasted in a honey & five spice dressing until the skins are crispy, the thighs sit on a bed of lightly stir fried veg and egg noodles. The dish is ridiculously easy to make and so so tasty. This is a two part recipe. In part one we make the dressing and roast the chicken. In part two we cook the veg and noodles and serve.

Baking tray

Small mixing bowl

Large frying pan/wok for the veg

Pan of salted boiling water for the noodles


Spoons to stir


Before you start, preheat your oven to 200c. Have all the ingredients for the dressing out, along with the chicken. Now click here!

Before you start, take the chicken out of the oven and transfer onto a board.Have the veg and noodles out. Put a large pan of salted boiling water on the hob along with your frying pan/wok on a high heat. Now click here!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

Simply enter your email address - it won't go to 3rd parties and you won't receive any junk mail!



Preheat your oven to 200c. In a small mixing bowl, add 2 tablespoons each of honey, soy sauce and oil. Add 1 tablespoon of chinese five spice and stir together to emulsify. Pop the chicken thighs onto a baking tray, skin side up, then pour the dressing over the chicken, rubbing each thigh with the sauce. Give your hands a quick wash then put the tray in the oven for 20 minutes.

After 20 minutes, remove the chicken to a board to rest. Put a large pan of salted boiling water on the hob and a large frying pan/wok on a high heat. Drop the noodles into the boiling water and stir to help them separate. Pour about a teaspoon of oil into the pan/wok and throw in the stir fry veg. Cook both the veg and noodles on a high heat for about 2-3 minutes until the noodles are soft but still have a bit of bite. Turn the heat off both pans, drain the noodles and mix them in with the veg. Add a teaspoon of soy sauce to the veg, stir and you're ready to serve.

To serve, divide the veg and noodle mix between two plates or bowls and stack the chicken on top.

I hope that you enjoy it.


All content © 2012 - Privacy Policy