Sticky Garlic Chicken Noodles
A quick, one-pan dinner that combines garlicky chicken with glossy, sticky noodles for a family-friendly weeknight meal.
Ingredients
For the noodles
- 200 g egg noodles Substitute with ramen-style, fresh wheat noodles, or rice noodles for gluten-free.
For the chicken
- 2 pieces boneless chicken thighs, sliced thinly Skinless preferred.
- 3 tablespoons soy sauce Use low-sodium if preferred or tamari for gluten-free.
- 2 tablespoons honey Maple syrup or brown sugar can substitute.
- 3 cloves garlic, minced Don't skip — it’s the flavor anchor.
- 1 tablespoon sesame oil For toasting flavor; use neutral oil + a tsp toasted sesame oil if needed.
- 2 pieces green onions, chopped Reserve some white and green parts for garnish.
- to taste salt and freshly ground black pepper
Instructions
Preparation
- Bring a pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and set aside.
- Heat the sesame oil in a large skillet over medium heat.
- Add the sliced chicken thighs in an even layer. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.
- Push the chicken to one side and add the minced garlic. Cook for about 30–60 seconds until fragrant.
- Pour in the soy sauce and honey. Stir and reduce the heat slightly so the sauce thickens and becomes glossy, about 1–2 minutes.
- Add the cooked noodles to the skillet. Toss everything together, ensuring the noodles are evenly coated in the sticky sauce.
- Taste and season with salt and pepper as needed. Finish by scattering chopped green onions over the top and serve immediately.
Notes
Refrigerate leftovers in an airtight container within two hours of cooking. To reheat, add a splash of water or broth to a skillet and warm the noodles over medium heat, tossing gently to revive the sauce.