Sticky Garlic Chicken Noodles combine flavor, ease, and comfort. This dish is packed with garlic goodness and has a hint of sweetness from the honey. It’s quick to make, making it perfect for busy weeknights. Plus, it’s a one-pan meal, which means less cleanup for you!
How to Make Sticky Garlic Chicken Noodles
Ingredients:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 3 tbsp honey
- 4 garlic cloves, minced
- 1 tsp grated ginger
- 1/2 tsp red chili flakes (optional)
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 8 oz noodles (rice noodles or egg noodles)
- 2 green onions, chopped
- 1 tsp sesame seeds (optional)
Directions:
- In a bowl, mix the soy sauce, honey, garlic, ginger, and chili flakes to make the sauce.
- Toss the chicken pieces with cornstarch until they are evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until golden and cooked through, about 6–8 minutes.
- Pour the sauce over the chicken and stir to coat. Let it simmer and thicken for 1–2 minutes.
- Cook noodles according to package directions. Drain and toss with a little oil if desired.
- Add the noodles to the skillet and toss to combine with the chicken and sauce.
- Garnish with chopped green onions and sesame seeds before serving.
How to Serve Sticky Garlic Chicken Noodles
Sticky Garlic Chicken Noodles are best served hot right from the skillet. You can place them in individual bowls and garnish with extra green onions and sesame seeds for a finishing touch. They go well with a side of steamed vegetables or a simple salad.
How to Store Sticky Garlic Chicken Noodles
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for 3-4 days. To reheat, simply warm them in a skillet over low heat, adding a splash of water for moisture.
Tips to Make Sticky Garlic Chicken Noodles
- Make sure to coat the chicken pieces well with cornstarch for a crispy texture.
- Adjust the amount of chili flakes according to your spice preference.
- For a vegetarian option, replace chicken with tofu and follow the same steps.
Variation
You can add vegetables such as bell peppers or broccoli to the dish for extra color and nutrition. Simply cook them along with the chicken in the skillet.
FAQs
1. Can I use any type of noodles?
Yes! You can use rice noodles, egg noodles, or any noodles you have on hand.
2. What can I use instead of honey?
You can substitute honey with maple syrup or agave syrup for a different flavor.
3. Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and ensure your noodles are gluten-free.
Sticky Garlic Chicken Noodles
Ingredients
Equipment
Method
- Cut chicken into bite-sized pieces. In a bowl, toss chicken with 2 tbsp soy sauce and 1 tbsp cornstarch; set aside to marinate for 10 minutes.
- Cook egg noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking, then set aside.
- In a small bowl, whisk together minced garlic, grated ginger, honey, 1/4 cup soy sauce, rice vinegar, sesame oil, brown sugar, and 1/4 cup water. In a separate tiny bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Add the remaining 1 tbsp vegetable oil to the skillet. If adding vegetables, add them now and stir-fry for 3-5 minutes until tender-crisp. Add the prepared sauce mixture to the skillet.
- Bring the sauce to a simmer, then stir in the cornstarch slurry. Cook, stirring continuously, until the sauce thickens to your desired consistency.
- Return the cooked chicken and noodles to the skillet with the thickened sauce. Toss everything together until the chicken and noodles are thoroughly coated.
- Serve immediately, garnished with sliced green onions and sesame seeds.