Sweet Chilli Chicken Kebabs Recipe


  • 4 boneless skinless chicken breasts, cut into chunks
  • 6 tbsp sweet chilli sauce
  • 1 red pepper, cut into chunks
  • 4 nests medium egg noodles or rice noodles
  • 1 tsp vegetable oil
  • 4 spring onions, sliced
  • 1 red chilli, seeded and sliced
  • 100g tender stem broccoli, cut into 5cm lengths
  • 100g asparagus tips
  • 1 carrot, peeled then peeled into ribbons
  • 100g mangetout, shredded
  • 100g smooth peanut butter
  • 2 tbsp white wine or rice vinegar
  • 1 tbsp soy sauce


Calories columnFat columnSaturates columnSugars columnSalt column
665 per serving
33% %GDA
17g per serving
24% %GDA
4g per serving
20% %GDA
10g per serving
11% %GDA
1.90g per serving
32% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Soak 4 wooden skewers in cold water for 30 minutes, if not using metal ones.

  2. Tip the chicken into a bowl, add 2 tbsp of the sweet chilli sauce and toss until the chicken is coated.

  3. Slide a piece of pepper onto a skewer, then 2 pieces of chicken, then another piece of pepper and 2 more pieces of chicken. Repeat with each skewer until all the chicken and pepper is used.

  4. Lay onto a parchment lined baking tray and place in the oven to roast for 20 minutes until the chicken is cooked through and the peppers tender.

  5. Meanwhile, bring a wok full of water to the boil. Add the noodles and cook according to packet instructions. Drain and set aside.

  6. Spoon the peanut butter into a bowl, add 2tbsp sweet chilli sauce, the vinegar and soy sauce and whisk together.

  7. Wipe out the wok and return to the heat. Add the vegetable oil, spring onions and chilli and stir fry for 2 minutes until just softened.

  8. Add the tender stem broccoli and 100ml water. Stir fry/steam for a minute, then add the asparagus and stir fry/steam for another minute, before stirring in the carrot and mangetout.

  9. Add the peanut sauce and bring to a simmer, then stir in the cooked noodles and toss until totally coated in the sauce.

  10. Divide between serving bowls. Spoon the last of the chilli sauce over the chicken skewers and set alongside the noodles.