Description

Sticky Garlic Chicken Noodles combine tender pieces of chicken coated in a sweet and savory garlic-ginger sauce, tossed with perfectly cooked noodles for a comforting and flavorful meal. This quick skillet recipe features a sticky honey soy glaze with a hint of spice and aromatic garlic, garnished with fresh green onions and optional sesame seeds for added texture and taste.

Ingredients

Scale

Chicken and Sauce

1 lb chicken breast or thighs, cut into bite-sized pieces
1/4 cup soy sauce
3 tbsp honey
4 garlic cloves, minced
1 tsp grated ginger
1/2 tsp red chili flakes (optional)
2 tbsp cornstarch
2 tbsp vegetable oil

Noodles and Garnish

8 oz noodles (rice noodles or egg noodles)
2 green onions, chopped
1 tsp sesame seeds (optional)

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Instructions

Prepare Sauce: In a bowl, mix soy sauce, honey, minced garlic, grated ginger, and red chili flakes (if using) thoroughly to form a flavorful sauce.
Coat Chicken: Toss the bite-sized chicken pieces with cornstarch until each piece is evenly coated to help create a crispy and sticky texture.
Heat Oil: Warm the vegetable oil in a large skillet or wok over medium-high heat to prepare for cooking the chicken.
Cook Chicken: Add the coated chicken to the skillet and cook for about 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through thoroughly.
Add Sauce: Pour the prepared sauce over the cooked chicken and stir well to coat all pieces evenly. Let it simmer for 2 to 3 minutes until the sauce thickens and becomes sticky.
Cook Noodles: Meanwhile, cook the noodles according to package instructions. Once cooked, drain them well and set aside.
Combine Noodles and Chicken: Add the cooked noodles to the skillet with the sticky chicken sauce and toss everything together to combine flavors evenly.
Garnish and Serve: Sprinkle chopped green onions and sesame seeds (if using) over the top before serving hot for a fresh and nutty finish.

Notes

You can use either chicken breast or thighs depending on your preference; thighs tend to be juicier and more flavorful.
Adjust the red chili flakes according to your heat tolerance.
For gluten-free, make sure to use tamari or gluten-free soy sauce and gluten-free noodles.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently in a skillet or microwave.
Adding vegetables like bell peppers, snap peas, or carrots can boost the nutritional value and add crunch to the dish.