Honey Ginger Chicken with Vegetables and Noodles (Serves 4)

3 large chicken fillets, sliced into bite sized pieces

2 tbsp honey

2 tbsp soy sauce

2cm ( ¾ inch) fresh ginger, grated (or 1 ball of stem ginger from jar, chopped)

1-2 tbsp sunflower oil

1 large onion, chopped

1 red pepper, sliced

1 yellow pepper sliced

150g sugar snap peas

Sea salt and freshly ground black pepper

1 pkt of medium noodles


First place prepared chicken in a bowl and add the soy, honey and ginger and gently mix and leave to marinate while preparing the vegetables.

Heat a wok and then add the sunflower oil and toss in the onions and cook for 2 minutes.  Drain the marinade from the chicken into another small bowl for later and add the drained chicken to the onions and cook for 5 minutes.

Mean while place a large saucepan of boiling water on the hob and place your noodles into the water and season well with sea salt.  Bring back to the boil and then simmer for 4 minutes.

When the chicken no longer looks pink and is mostly cooked, add the prepared vegetables and stir-fry for 2 two minutes, then add the marinade and toss for another minute.

Drain the noodles when cooked and toss through the stir-fry and then serve.  This very quick dish looks very colourful and tastes delicious.


Visit Little Oaks Cookery School to see for more details 

Contact Little Oaks Cookery School for private lessons, demonstrations or hands-on cookery classes……….

Hilary Justin, Little Oaks Cookery School, 26 Ballygowan Road, Kells, Ballymena, BT42 3PD

Telephone:  07974 349 850  email:  hilaryjustin123@gmail.com or follow Little Oaks Cookery School on facebook.

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