Sticky Garlic Chicken Noodles
A quick and easy noodle stir-fry featuring tender chicken coated in a sticky, sweet-savory garlic-honey-soy sauce.
Ingredients
For the Base
- 1 lb chicken breast or thighs, cut into bite-sized pieces Use thighs for more flavor; breast keeps it lean.
- 2 tbsp cornstarch Helps the chicken get a crispy coating and thickens the sauce.
- 2 tbsp vegetable oil Neutral oil with a high smoke point is best.
- 8 oz noodles (rice noodles or egg noodles) Use whichever you prefer or have on hand.
For the Sauce
- 1/4 cup soy sauce Use low-sodium for a healthier option.
- 3 tbsp honey Maple syrup or brown sugar can be used as alternatives.
- 4 cloves garlic, minced Fresh garlic is best for flavor.
- 1 tsp grated ginger Fresh ginger gives the best flavor.
- 1/2 tsp red chili flakes Optional, based on desired heat.
To Serve
- 2 pcs green onions, chopped For garnish.
- 1 tsp sesame seeds Optional, for garnish.
Instructions
Preparation
- Cook the noodles according to package directions until just tender. Drain and set aside.
- Toss the chicken pieces with cornstarch until evenly coated. Shake off any excess.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken in a single layer and cook until golden and cooked through, about 4–6 minutes. Remove from the skillet.
- In a small bowl, mix together soy sauce, honey, minced garlic, grated ginger, and red chili flakes. Stir until the honey is mostly dissolved.
- Reduce heat to medium, add the sauce mixture to the skillet and simmer for 1–2 minutes to thicken.
- Return the cooked chicken to the pan, add the drained noodles, and toss to coat evenly. Cook for an additional 1–2 minutes.
Serving
- Transfer to plates or a serving bowl and garnish with chopped green onions and sesame seeds.
Notes
For the best texture, serve immediately. Leftovers are still tasty but may soften over time. The recipe can be made ahead of time, and stored separately.