Sticky Garlic Chicken Noodles
A quick and easy weeknight dinner that features crispy chicken, glossy noodles, and a sticky honey-soy-garlic sauce.
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.
Notes
Best served fresh, but can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2 months. Reheat gently with a splash of water or broth.