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–+ servings
image of a top down mise en place shot showing chicken breast chicken thighs egg noodles rice noodles udon noodles garlic honey soy sauce ginger cornstarch vegetable oil sesame oil red chili flakes green onions sesame seeds arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Sticky Garlic Chicken Noodles

These irresistible Sticky Garlic Chicken Noodles are a quick and comforting weeknight meal, featuring tender chicken and chewy noodles coated in a savory, sticky garlic sauce ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs chicken breast or thighs, boneless skinless sliced into thin, bite-sized pieces
For the Noodles
  • 1 lb noodles fresh egg noodles, yakisoba, udon, or instant ramen (discard seasoning packet)
For the Aromatics
  • 6-8 cloves garlic minced
  • 1-inch piece ginger peeled and grated (optional)
For the Sauce
  • 1/2 cup low sodium soy sauce (use tamari for GF)
  • 1/3 cup honey (or brown sugar)
  • 1/4 cup rice vinegar
  • 1/2 tsp red chili flakes (or to taste)
For the Thickener
  • 1 tbsp cornstarch mixed with 2 tbsp cold water to form slurry
  • 2 tbsp cold water for slurry
For Cooking and Finishing
  • 2 tbsp vegetable oil (high-heat oil)
  • 1 tsp sesame oil (plus drizzle for tossed noodles)
  • green onions sliced for garnish
  • sesame seeds toasted for garnish

Equipment

  • Large Skillet or Wok
  • Pot for boiling noodles
  • - Mixing bowls

Method
 

Preparation
  1. Cook the noodles according to package directions in a pot. Drain immediately and toss with a tiny drizzle of sesame oil to prevent sticking.
  2. In a small bowl, combine the soy sauce, honey, rice vinegar, and red chili flakes for the sauce.
  3. In another small bowl, mix the cornstarch with 2 tablespoons of cold water to form a slurry.
Cooking the Chicken
  1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the sliced chicken and sear without moving for 2-3 minutes until one side is golden brown. Stir and cook until the chicken is cooked through, about 5-6 minutes total.
  3. Push the cooked chicken to one side. Reduce heat to medium and add minced garlic and grated ginger (if using). Sauté for 30-60 seconds until fragrant.
  4. Pour the prepared sauce mixture over the chicken and aromatics. Bring to a quick boil and cook for 1 minute.
  5. Stir the cornstarch slurry and add it to the sauce. Stir continuously for 30 seconds until thickened.
  6. Add the cooked noodles and toss to coat everything in the sauce.
  7. Turn off heat, drizzle with 1 teaspoon sesame oil, and toss in green onions and sesame seeds. Serve immediately.

Nutrition

Calories: 520kcalCarbohydrates: 60gProtein: 38gFat: 14g

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze chicken and sauce separately for up to 3 months. Reheat on stovetop with a splash of water or broth. For vegan, use tofu instead of chicken and maple syrup instead of honey.
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