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Honey Sesame Chicken Noodle Bake Recipe
Ben Carraoli

Honey Sesame Chicken Noodle Bake Recipe

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.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.