Sticky Chilli Chicken with Noodles

Another delight this evening was the Sticky Chilli chicken, mmm so good, it's best described as having a very woody, oriental taste, with a bit of a kick from the fresh chilli. The chicken, in my opinion, is best to be charred a little, to give it more of a Barbeque taste, but of course not necessary, the crunchy mange tout and the yellow peppers mixed with the chicken and noodles, were just really tasty, definitely a worthy winner, I've yet to find something from Slimming World that doesn't taste great!
I have to admit, for this being a Chinese dish, I Wasn't overwhelmed, it was tasty, spicy and sweet and had a lovely oriental vibe, but it didn't really feel that Chinese-y to me, albeit still very nice indeed, if you want to be adventurous, you could always serve it with some salt and pepper chips.

The Ingredients:

For the Chicken

4 Chicken Legs (We used Breast)
Frylight
4 nests Medium Egg Noodles
3 Bell Peppers nice and colourful (we went for yellow)
1 Pak Choi chopped (Personal preference, but we didn't use this)
1 bunch spring onions chopped
1 pack Mange Tout
1 pack Sugar snap peas (Again we didn't use this)
2 Limes

For the Chilli Sauce

4 tbsp Dark Soy Sauce
2 tbsp fish sauce
2 tbsp Rice Vinegar
2 tbsp Granulated Sweetener
6 tbsp Tomato Puree
4 Garlic Cloves minced (finely chopped is fine if no garlic press)
2 tbsp Fresh Ginger grated
2 Limes (juice of)
1 tsp dried chilli flakes

1 pinch of fresh chilli
300 ml Vegetable Stock (300ml boiling water & 1 veg stock cube)

The Method:

This is not my recipe, so to comply with Pinch of Nom's Terms of Service, I can't post the full recipe, it's really easy to follow, click HERE to view instructions on how to make this deliciousness!

The Verdict: