Sticky Garlic Chicken Noodles
This Sticky Garlic Chicken Noodles recipe is an easy homemade meal that comes together in about 30 minutes, perfect for busy evenings. It offers a sweet, savory, and garlicky sauce clinging to tender chicken and slurpable noodles, providing pure satisfaction and saving you from takeout temptation.
Equipment
- Large skillet
- wok
- Medium bowl
Ingredients
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 8 oz rice noodles or egg noodles
- 1/4 cup low-sodium soy sauce
- 3 tbsp honey
- 4 cloves garlic, freshly minced
- 1 tsp ginger, freshly grated
- 1/2 tsp red chili flakes (optional)
- 2 green onions, chopped
- 1 tsp sesame seeds (optional garnish)
Instructions
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Pat the chicken pieces dry with a paper towel. In a bowl, toss the chicken with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
- Lower the heat to medium. Add the minced garlic and grated ginger to the skillet and cook for 30 seconds until fragrant.
- Pour in the soy sauce and honey, and add the red chili flakes. Stir and let the sauce simmer for 1-2 minutes, until it thickens slightly.
- Return the cooked chicken to the skillet and toss to coat every piece in the sticky glaze.
- Serve immediately over the cooked noodles, garnished with chopped green onions and sesame seeds.
Notes
Patting the chicken dry before coating it in cornstarch is crucial for a crispy crust. When making the sauce, keep an eye on the heat as honey can burn quickly; a gentle simmer is all that is needed. For a brighter flavor, add a tiny splash of rice vinegar or a squeeze of fresh lime juice just before serving. This dish makes great leftovers; store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water, or store noodles and chicken separately for meal prep to prevent noodles from getting too soft.