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Sticky Garlic Chicken Noodles

A quick and savory stir-fry featuring tender chicken and soft noodles coated in a sweet-savory honey-soy sauce with a bold garlic flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Noodles
  • 1 lb chicken breast or thighs, cut into bite-sized pieces Use either chicken breast or thighs.
  • 8 oz noodles (rice noodles or egg noodles) Cook according to package instructions.
Sauce and Seasoning
  • 1/4 cup soy sauce Can substitute with tamari for gluten-free option.
  • 3 tbsp honey
  • 4 cloves garlic, minced Adjust based on garlic preference.
  • 1 tsp grated ginger
  • 1/2 tsp red chili flakes Optional for spice.
  • 2 tbsp cornstarch For coating the chicken.
  • 2 tbsp vegetable oil For frying the chicken.
  • 2 tbsp green onions, chopped For garnish.
  • 1 tsp sesame seeds Optional for garnish.

Method
 

Preparation
  1. In a bowl, mix soy sauce, honey, minced garlic, grated ginger, and red chili flakes thoroughly to form a flavorful sauce.
  2. Toss the bite-sized chicken pieces with cornstarch until each piece is evenly coated.
Cooking
  1. Warm the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the coated chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked.
  3. Pour the prepared sauce over the cooked chicken and stir to coat. Let the sauce simmer for 2 to 3 minutes until thick and sticky.
  4. Meanwhile, cook the noodles according to package instructions. Drain and set aside.
  5. Add the cooked noodles to the skillet with the chicken and toss well to mix.
  6. Sprinkle chopped green onions and sesame seeds over the top before serving hot.

Notes

Serve hot. Pair with cucumber salad or steamed greens. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2 months.