Go Back

Sticky Garlic Chicken Noodles

A flavorful and quick-to-prepare noodle dish featuring savory, sticky garlic chicken that is perfect for a cozy weeknight meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces egg noodles, udon, or spaghetti Swap udon for a chewier texture.
  • 1 pound boneless skinless chicken thighs or breasts, thinly sliced Thighs stay juicier.
  • 3 tablespoons vegetable oil or neutral oil
  • 6 cloves garlic, finely minced More if you love garlic forward dishes.
  • 1/4 cup soy sauce (Use low-sodium to reduce saltiness.)
  • 3 tablespoons honey or maple syrup For that sticky sheen.
  • 2 tablespoons rice vinegar or apple cider vinegar For brightness.
  • 1 tablespoon oyster sauce or hoisin sauce To deepen the umami (optional).
  • 1/2 teaspoon toasted sesame oil For finishing.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (Slurry to thicken.)
  • 3 scallions thinly sliced For garnish.
  • Sesame seeds For a pretty finish.
Optional Vegetables
  • baby spinach, shredded carrots, or snap peas Swap spinach with kale for a stronger flavor.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the noodles until al dente. Drain and toss with a drizzle of oil to prevent sticking.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, oyster or hoisin sauce (if using), and cornstarch slurry.
Cooking
  1. Heat a large skillet or wok over medium-high heat and add the vegetable oil.
  2. When the oil shimmers, add the chicken in a single layer. Let it sear without moving for 2 minutes to get those golden edges.
  3. Stir and continue cooking the chicken until cooked through and nicely browned, about 3 to 4 more minutes.
  4. Push the chicken to one side of the pan, add the minced garlic to the empty space, and sauté for 30 seconds until fragrant.
  5. Pour the sauce into the pan and stir to coat the chicken, letting it bubble and thicken.
  6. Toss in the noodles and fold gently until every strand is lacquered in sauce. Finish with sesame oil and a generous sprinkle of scallions and sesame seeds.

Notes

Serve in shallow bowls, garnished with scallions and sesame seeds. Pair with a simple cucumber salad or steamed bok choy for contrast. Refrigerate leftovers for up to 3 days.