Sticky Garlic Chicken Noodles
A saucy, slightly sweet, garlicky one-pan meal that comes together fast for a satisfying weeknight dinner.
Ingredients
For the Chicken
- 1 lb chicken breast or thighs, cut into bite-sized pieces Thighs give more flavor and stay juicier; breasts are leaner.
- 2 tbsp cornstarch Helps to create a crispy coating on the chicken.
- 2 tbsp vegetable oil Neutral oil with a high smoke point.
For the Sauce
- 1/4 cup soy sauce Use low-sodium if preferred.
- 3 tbsp honey Swap for maple syrup for a different flavor.
- 4 cloves garlic, minced Provides strong flavor.
- 1 tsp grated ginger Fresh is best; use powdered if needed (1/4 tsp).
- 1/2 tsp red chili flakes Optional; increase for heat.
For the Noodles and Toppings
- 8 oz noodles (rice noodles or egg noodles) Cook according to package directions.
- 1 tsp sesame seeds Optional for garnish.
Instructions
Preparation
- Whisk together soy sauce, honey, minced garlic, grated ginger, and red chili flakes in a bowl to make the sauce. Set aside.
- Toss chicken pieces with cornstarch until evenly coated. Shake off any excess.
Cooking
- Warm 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the coated chicken in a single layer (work in batches if needed). Cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through.
- Pour the prepared sauce over the chicken. Stir to coat and let simmer for 2–3 minutes, until the sauce thickens and becomes sticky.
- Prepare the noodles according to package directions, then drain well.
- Add the cooked, drained noodles to the skillet. Toss gently until everything is well combined and hot.
Serving
- Sprinkle chopped green onions and sesame seeds on top. Serve immediately.
Notes
For gluten-free, use tamari and rice noodles. If you prefer more sauce, add 2–3 tablespoons of water or stock. For richer flavor, swap half the oil for toasted sesame oil at the end.