Dinner

Sticky Ginger & Honey Chicken Skewers with Noodle Salad Recipe

ByJack Voss December 1, 2025December 1, 2025

Introduction

These sticky ginger and honey chicken skewers are bursting with sweet and savory flavors, making them perfect for a quick weeknight dinner or entertaining friends. Served alongside a fresh noodle salad, this dish combines tender chicken with crisp vegetables and a zesty dressing for a satisfying meal.

A white round plate holds a base layer of yellow noodles mixed with bright green snap peas and thin orange carrot strips, sprinkled lightly with sesame seeds and herbs. On top, two skewers of grilled chicken with a golden-brown char are placed diagonally, adding texture and color contrast. The plate rests on a white marbled surface with a gray cloth napkin beside it, along with two clear glasses of bubbly drinks, a small bowl of sesame seeds with a spoon, and a white bowl containing lime wedges. Yellow flowers add a touch of brightness at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Put the chicken in a bowl. In a separate bowl, whisk together the crushed garlic, grated ginger, sesame oil, honey, soy sauce, and lime juice.
Step 2: Add a third of the marinade to the chicken and mix well. Save the remaining marinade for the noodle salad. Cover and chill the chicken for several hours or overnight.
Step 3: Bring a saucepan of water to a simmer. Add the mangetout and cook for 1 minute. Drain and rinse under cold water to stop cooking.
Step 4: Toss the cooked egg noodles with the mangetout, carrot strips, remaining marinade, chopped coriander, and sesame seeds if using.
Step 5: Heat the grill to medium. Thread the marinated chicken onto three or four long skewers. Place the skewers on a flat baking tray and grill for 12 minutes, turning halfway through, until the chicken is cooked through.
Step 6: Serve the chicken skewers on top of the noodle salad with extra lime wedges for squeezing over just before eating.

Tips & Variations

Soaking wooden skewers in water for 30 minutes before grilling prevents them from burning.
For a spicier kick, add a finely chopped red chili or a dash of chili flakes to the marinade.
Swap egg noodles for rice noodles or soba for a different texture and flavor.
If you don’t have mangetout, substitute with snap peas or thinly sliced green beans.
To make it lighter, use chicken breast instead of thighs, but keep an eye on cooking time to avoid drying out.

Storage

Store leftover chicken skewers and noodle salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken briefly under the grill or in a hot pan to retain its sticky glaze. The noodle salad is best enjoyed cold or at room temperature and may be refreshed with a squeeze of lime before serving.