Do Share Recipe

Honey Sesame Chicken Noodle Bake Recipe | Sweet & Savory Dinner

I just pulled this warm, bubbling dish of Honey Sesame Chicken Noodle Bake out of the oven, and I’m so excited to share how it turned out. I love recipes that feel effortless yet deliver bold flavour—and this one checks both boxes. It’s a complete meal in one dish: tender chicken, saucy noodles and vibrant vegetables all baked together.

The sweet‑sesame sauce is sticky in the best way and coats everything beautifully. If you’re looking for a dinner that hits comfort‑food notes with an Asian‑inspired twist, you’re going to love this. You can also enjoy similar Mandarin chicken recipe for another deliciously sweet and tangy chicken dish.

Ingredients

Here’s what you’ll need, with a little note on why each works best (and some pro tips on substitutions or tweaks).

1 pound chicken breasts, cut into 1‑inch pieces — Using fresh chicken breasts means you’ll get tender, juicy bites rather than dry ones.
8 ounces uncooked spaghetti noodles — These soak up sauce nicely in the bake and hold their shape better than very thin pasta.
1 (10.8‑ounce) bag frozen vegetable medley (I used an Asian blend) — Frozen veggies are convenient and hold up well in the bake; using fresh is fine but you’ll need to adjust cooking so nothing gets mushy.
2 cups chicken broth — This gives the liquid base to cook the noodles in the oven (instead of pre‑boiling), so it’s a key step.
¼ cup soy sauce — A salty, savoury backbone for the sauce; choose a good quality one for better flavour.
¼ cup honey — Adds lovely sweetness and a bit of sticky texture once baked.
1 tablespoon brown sugar — Enhances the honey flavour and deepens the caramelised notes in the sauce.
2 tablespoons rice vinegar — A hint of tang helps balance the sweet honey and rich soy.
1 tablespoon sesame oil — Small in amount but big in flavour; gives that signature sesame aroma.
½ teaspoon ground ginger — Adds a warm spice‑kick that lifts the sauce.
1 teaspoon minced garlic — Fresh garlic always beats the jarred stuff and gives better savoury depth.
1 tablespoon cornstarch — Helps thicken the sauce as it bakes so you don’t end up with a watery outcome.
Sesame seeds and chopped green onion, for garnish — These add texture, colour and a fresh finish.

Note: serves 4

Variations

Just because this version is great doesn’t mean you can’t mix things up!

Dairy‑free? You’re already there—no cheese or cream involved.
Sugar‑reduced? Use only honey (skip the brown sugar) or swap honey for a lower‑glycaemic syrup like maple or agave.
Add‑in‑friendly? Try fresh sliced bell peppers, shredded zucchini, or mushrooms for extra veg, or even enjoy a creamy twist with the Chicken queso soup recipe.
Protein swap? Use cubed tofu (pressed and drained) to keep it vegetarian, or swap chicken for pork or beef if you prefer.
Spice it up? A pinch of red pepper flakes or a drizzle of sriracha on top gives it a nice heat kick.

Cooking Time

Prep Time: about 10 minutes.
Cooking Time: about 50 minutes.
Total Time: around 1 hour.

Equipment you need

2‑quart (or similar) baking dish — to hold all the ingredients and allow even baking.
Nonstick cooking spray — ensures the noodles and veggies don’t stick to the dish.
Medium mixing bowl — for whisking the sauce together.
Whisk or large fork — to blend the broth, soy, honey, etc smoothly.
Foil or lid — to cover the dish for the initial bake phase so everything steams then bakes nicely.

How to Make Honey Sesame Chicken Noodle Bake

Prep and layer the noodles

Preheat your oven to 375°F (190°C). Spray your baking dish with non‑stick spray, then spread the uncooked spaghetti noodles across the bottom of the dish. The noodles act as a base and will cook in the sauce, absorbing flavour.

Add the veggies and chicken

Scatter the frozen vegetable medley evenly over the noodles, then distribute the chicken pieces on top of the veggies. The layering helps everything cook at the same rate and ensures the chicken stays moist.

Whisk the sauce and bake

In a bowl, whisk together the chicken broth, soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch. Pour this mixture over the chicken, veggies and noodles so everything is coated. Cover the dish with foil and bake for 30 minutes.

After 30 minutes, remove the foil, stir gently (this loosens the noodles), then bake uncovered for another 20 minutes until chicken is cooked through and noodles are tender. Garnish with sesame seeds and chopped green onion before serving.

Additional Tips for Making this Recipe Better

From my own experience making this dish, here are a few tweaks I found helpful:

I always thaw the frozen vegetables slightly – just let them sit out for a few minutes so they’re not ice‑cold going into the oven. It helps them cook more evenly.
I cut the chicken pieces to fairly uniform sizes—same size means they’ll finish at the same time.
I stir gently after removing the foil in the baking process—this helps separate noodles and avoids clumping.
If I know I’ll have leftovers, I add a little extra sauce (about ¼ cup more) so the next‑day dish stays moist when reheated.
I always garnish just before serving – that sprinkle of green onion and sesame seeds makes such a difference visually and flavour‑wise.

How to Serve Honey Sesame Chicken Noodle Bake?

This dish is hearty and flavourful on its own, but a few presentation touches take it up a notch. Serve it straight from the baking dish for casual dinners. For guests, spoon it onto warmed plates, garnish with extra sesame seeds and finely chopped green onion, and add a side of steamed broccoli or snap peas for a pop of green.

You could also serve with lime wedges on the side for a little citrus zing. The sticky sauce and noodles beneath will look appealing when the garnish contrasts nicely.

Nutritional Information

Here are the approximate nutrition facts per serving:

Calories: ~355 kcal
Protein: ~10 g
Carbohydrates: ~69 g
Fat: ~5 g

Make Ahead and Storage

Refrigerating leftovers

Once cooled, store leftovers in an airtight container in the fridge for up to 5 days. The flavours actually deepen overnight.

Freezing

You can freeze this dish: portion into freezer‑safe containers, cover tightly, and freeze for up to 2‑3 months. Reheat from frozen until hot throughout.

Reheating

To reheat, warm individual servings in the microwave (30 seconds at a time) or transfer to an oven‑safe dish and bake at 350 °F until heated through. Stir gently to restore texture and separate the noodles.

Why You’ll Love This Recipe

Here are some of the reasons I’m such a fan of this dish:

It’s a full, one‑pan meal — chicken, veggies and pasta all baked together, which means fewer dishes and less fuss.
The flavour is balanced — sweet honey, tangy vinegar and sesame oil combine into something comforting yet a little unexpected.
It’s easy to customise — you can swap proteins, change the veg, adjust the sweetness or spice level to your liking.
Great for leftovers — flavours meld beautifully, so you get a tasty lunch or dinner next day without extra effort.
It’s approachable for weeknight cooking — you don’t need to boil the pasta separately or do complicated techniques; just layer, pour and bake.

Ben Carraoli