Sticky Orange Chicken with Vermicelli Noodles

Sticky Orange Chicken with Vermicelli Noodles

Ready in 40 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 16, 2018.



  • ½ red onion *
  • 1 pack sugar snap peas
  • 1 carrot
  • 1 broccoli


  • 200g vermicelli noodles
  • 1 Tbsp GF soy sauce ^
  • 1 Tbsp fish sauce ^


  • 1 pack chicken thighs
  • 2 cloves minced garlic
  • 1 tsp grated ginger *
  • 1 Tbsp GF soy sauce ^

Sticky Sauce

  • 3 Tbsp orange juice
  • 1 pack sticky sauce

To Serve

  • ½ bunch coriander, chopped *


  1. Prep veggies Bring a full kettle to the boil. Thinly slice onion; cut sugar snap peas into thirds, on an angle; thinly slice carrot on an angle; finely dice broccoli florets and stem.
  2. Cook noodles Place vermicelli noodles and broccoli in a large, heat-proof bowl and cover with boiling water. Stir to separate noodles and leave to soak for about 5 minutes, until noodles are soft and tender and broccoli is bright green. Drain, then toss with soy sauce and fish sauce. Set aside and keep warm.
  3. Prep chicken Pat chicken dry and dice 2cm. Place in a large bowl with garlic, ginger, soy sauce and ½ tsp salt. In a small bowl, combine all sticky sauce ingredients.
  4. Cook veggies Heat a small drizzle of oil in a large non-stick fry-pan. Cook onion, sugar snap peas and carrot on medium-high heat for 3-4 minutes, until softened and peas are bright green. Remove veggies from pan and set aside.
  5. Cook chicken In same pan, heat another small drizzle of oil. Cook chicken in pan for 4-5 minutes, until just cooked through. Add veggies back to pan with sticky sauce. Cook for 2-3 minutes, until sauce has thickened and veggies and chicken are coated.
  6. Serve noodles topped with veggies, chicken, sticky sauce and coriander.