This sticky garlic chicken noodles recipe is a weeknight hero: sweet-salty sauce, crisp-tender chicken, and glossy noodles that pick up every last drop. It comes together quickly, uses pantry staples, and scales easily for families or meal prep. If you like straightforward chicken dinners with big flavor, try this version and see how a little honey and garlic transforms simple ingredients—and for more ways to cook chicken with dependable results, check our best chicken breast recipe that covers techniques and timing.
Why you’ll love this dish
This dish hits several marks at once: quick, comforting, and crowd-pleasing. The honey in the sauce gives a glossy, sticky finish that clings to the chicken and noodles. A light cornstarch coating helps the chicken develop a golden crust while staying juicy inside.
"Perfect for nights when you want takeout-level flavor at home—only faster and less greasy."
Serve it on busy weeknights, bring it to a potluck, or prep it ahead for lunches. It’s also forgiving: swap noodles, switch to thighs for more flavor, or dial the chili flakes up or down.
How this recipe comes together
This is a quick-pan recipe built around three stages:
- Make a simple honey-soy-garlic sauce that reduces quickly to a sticky glaze.
- Toss chicken in cornstarch and sear to lock in juices and create texture.
- Cook noodles separately, then toss everything together so the sauce coats evenly.
Expect about 25–30 minutes total from start to finish. The most important timing details are to sear the chicken without crowding the pan and to simmer the sauce briefly so it thickens and becomes shiny.
What you’ll need
- 1 lb chicken breast or thighs, cut into bite-sized pieces (thighs stay juicier)
- 1/4 cup soy sauce (use low-sodium if preferred)
- 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 (neutral oil with a high smoke point)
- 8 oz noodles — rice noodles or egg noodles
- 2 green onions, chopped for garnish
- 1 tsp sesame seeds (optional)
Notes and substitutions inline:
- For gluten-free: use tamari or gluten-free soy sauce and confirm cornstarch packaging.
- Honey can be swapped for maple syrup in a pinch (slightly different flavor).
- Egg noodles add richness; rice noodles keep the dish lighter and gluten-free.
Step-by-step instructions
- Make the sauce: In a bowl, whisk soy sauce, honey, minced garlic, grated ginger, and red chili flakes until smooth. Set aside.
- Coat the chicken: Place chicken pieces in a bowl, add cornstarch, and toss until evenly coated. Shake off any excess cornstarch so it doesn’t clump.
- Heat the pan: Warm a large skillet or wok over medium-high heat. Add the vegetable oil and heat until shimmering but not smoking.
- Cook the chicken: Arrange chicken in a single layer (work in batches if needed). Sear 6–8 minutes, turning occasionally, until golden and cooked through (internal temp 165°F / 74°C).
- Add the sauce: Return all chicken to the pan if you cooked in batches. Pour over the prepared sauce and simmer 2–3 minutes, stirring, until the sauce thickens and becomes glossy.
- Prepare noodles: Cook noodles according to package directions. Drain and toss with a little oil to prevent sticking.
- Combine: Add the drained noodles to the skillet. Toss quickly to coat in the sticky sauce and heat through, about 1–2 minutes.
- Garnish and serve: Plate hot and sprinkle with chopped green onions and sesame seeds, if using.
Best ways to enjoy it
- Serve it straight from the pan with extra green onions on top for freshness.
- Pair with a simple cucumber salad or steamed broccoli for a bright counterpoint to the sticky sauce.
- For a complete meal, add a side of sautéed bok choy or snap peas tossed with garlic.
- Plate tips: tuck noodles into a shallow bowl, arrange chicken on top, and finish with a light drizzle of sesame oil for aroma.
Storage and reheating tips
- Refrigeration: Cool to room temperature and store in an airtight container within 2 hours. Keeps 3–4 days.
- Freezing: Freeze in a tightly sealed container for up to 2 months. Texture may soften after thawing; noodles made from wheat freeze better than rice noodles.
- Reheating: Rewarm gently in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce. Microwave on medium power in short bursts, stirring between, to avoid drying out.
- Safety tip: Reheat leftovers until steaming hot (165°F / 74°C).
Helpful cooking tips
- Don’t overcrowd the pan: If pieces touch, they steam instead of sear. Cook in batches for the best crust.
- Shake off excess cornstarch: Too much will make the sauce gummy. You want a light dusting.
- Control the honey: If your honey is very runny, add it gradually. You can balance sweetness with a squeeze of lime or a splash of rice vinegar.
- Noodle choice matters: Egg noodles add silkiness; rice noodles absorb more sauce—cook them al dente to avoid mushiness when you toss them with the sauce.
- Safety and doneness: Use a thermometer for thick pieces—165°F (74°C) is safe and ensures juicy chicken.
Creative twists
- Spicy-sesame: Add 1–2 tbsp chili garlic sauce to the sauce for extra heat and depth.
- Citrus lift: Finish with 1 tsp lime or orange zest to brighten the sticky glaze.
- Vegetarian swap: Use firm tofu pressed, cubed, and coated in cornstarch; pan-fry until crisp and follow the same steps.
- Party appetizer idea: Cut the chicken into smaller pieces and serve on toothpicks with extra sauce for dipping—if you want a hotter, party-friendly spin, pair with a buffalo-style bite inspired by buffalo chicken bombs for contrast.
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are more forgiving and stay juicier; the cook time is similar—just check for doneness.
Q: How long does this take from start to finish?
A: Active time is about 20–25 minutes. Noodle cook time varies by type; overall plan on 25–30 minutes.
Q: Can I make this ahead for meal prep?
A: Yes. Store in single-portion airtight containers and refrigerate up to 4 days. Reheat in a skillet with a splash of water or broth to restore saucy texture.
Q: Is there a gluten-free version?
A: Use tamari or a certified gluten-free soy sauce and ensure cornstarch and noodles are gluten-free (rice noodles are a good option).
Q: How do I prevent the sauce from becoming too thick or sticky after refrigeration?
A: Add a splash of water or broth when reheating and toss over medium heat until saucy again.
Q: Can I reduce the sugar?
A: Reduce honey to 2 tbsp and add a teaspoon of mirin or a splash of rice vinegar to maintain balance.
Enjoy making this sticky garlic chicken noodles dish—the techniques (cornstarch coat, hot pan, quick sauce reduction) give you a reliably glossy, flavorful result every time.
Sticky Garlic Chicken Noodles
Ingredients
For the Sauce
- 1/4 cup soy sauce (use low-sodium if preferred)
- 3 tbsp honey (can be swapped with maple syrup)
- 4 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 tsp red chili flakes (optional)
For the Chicken
- 1 lb chicken breast or thighs, cut into bite-sized pieces (thighs stay juicier)
- 2 tbsp cornstarch
- 2 tbsp vegetable oil (neutral oil with a high smoke point)
For the Noodles
- 8 oz noodles (rice noodles or egg noodles)
- 2 green onions chopped for garnish
- 1 tsp sesame seeds (optional)
Instructions
Preparation
- In a bowl, whisk soy sauce, honey, minced garlic, grated ginger, and red chili flakes until smooth. Set aside.
- Place chicken pieces in a bowl, add cornstarch, and toss until evenly coated. Shake off any excess cornstarch.
Cooking
- Warm a large skillet or wok over medium-high heat. Add the vegetable oil and heat until shimmering.
- Arrange chicken in a single layer (work in batches if needed). Sear for 6–8 minutes, turning occasionally, until golden and cooked through (internal temp 165°F / 74°C).
- Return all chicken to the pan (if you cooked in batches). Pour over the prepared sauce and simmer for 2–3 minutes, stirring, until the sauce thickens and becomes glossy.
- Cook noodles according to package directions. Drain and toss with a little oil to prevent sticking.
- Add the drained noodles to the skillet. Toss quickly to coat in the sticky sauce and heat through for 1–2 minutes.
Serving
- Plate hot and sprinkle with chopped green onions and sesame seeds if using.