Sticky Garlic Chicken Noodles Recipe

Introduction

Sticky Garlic Chicken Noodles combine tender chicken, chewy noodles, and a sticky, garlicky soy-honey sauce for a quick and satisfying meal. Packed with 28 grams of protein per serving, this dish is perfect for busy weeknights or when you need a flavorful dinner fast.

Ingredients

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• ¼ cup soy sauce (or tamari for gluten-free)
• 3 tablespoons honey (raw or mild-flavored)
• 4 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• ½ teaspoon red chili flakes (optional)
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 8 oz noodles (rice noodles or egg noodles)
• 2 green onions, chopped
• 1 teaspoon sesame seeds (optional)

Instructions

1. Step 1: Bring a medium pot of salted water to a rolling boil. Cook the noodles according to package instructions until al dente, about 6-8 minutes. Drain thoroughly, toss with a little oil to prevent sticking, and set aside.
2. Step 2: Cut chicken into uniform 1-inch pieces if not already done. Toss chicken with 2 tablespoons cornstarch in a bowl until evenly coated with a light dusting.
3. Step 3: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer without overcrowding; cook 4-5 minutes per side until golden brown and cooked through, reaching 165°F internal temperature. Remove chicken to a plate.
4. Step 4: In the same skillet, add minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant but not browned, watching carefully to avoid burning.
5. Step 5: Pour in soy sauce, honey, and red chili flakes (if using). Stir constantly for 2-3 minutes as the sauce bubbles and thickens slightly. For a thicker sauce, whisk 1-2 teaspoons additional cornstarch with equal parts water and stir into the sauce.
6. Step 6: Return chicken to the skillet and toss for about 1 minute until well coated in the sticky sauce.
7. Step 7: Add cooked noodles to the skillet and toss thoroughly for another minute until warmed through and coated with sauce. Remove from heat.
8. Step 8: Sprinkle with chopped green onions and sesame seeds. Serve immediately while hot and sticky.

Tips & Variations

• Use chicken thighs for juicier results, but breasts work well too.
• Swap tamari and gluten-free noodles for a gluten-free version.
• Don’t overcrowd the pan when cooking chicken; cook in batches to ensure crispiness.
• Add extra cornstarch slurry if you prefer a thicker glaze on your chicken.

Storage

Store chicken with sauce and noodles separately in airtight containers in the refrigerator for up to 3 days to maintain texture. Reheat chicken and sauce gently in a skillet with a splash of water or broth, and warm noodles separately before tossing together. The chicken and sauce freeze well for up to 2 months; cook fresh noodles when ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs tend to be juicier and more flavorful for this recipe.

What type of noodles work best for this dish?

Rice noodles or egg noodles both work well. Choose your preferred noodle based on what you have or dietary needs.

Sticky Garlic Chicken Noodles Recipe

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★★★★★

5 from 136 reviews

• Author: Lana
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Sticky Garlic Chicken Noodles is a quick and flavorful Asian-inspired dish featuring tender chicken pieces coated in a sticky, garlicky honey-soy sauce, combined with chewy noodles. This high-protein meal delivers 28 grams of protein per serving and is perfect for fast, satisfying weeknight dinners.

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Ingredients

Scale 1x2x3x

Chicken and Sauce

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 1/4 cup soy sauce (or tamari for gluten-free)
• 3 tablespoons honey (raw or mild-flavored)
• 4 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon red chili flakes (optional)
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil (or any neutral cooking oil)

Noodles and Garnish

• 8 oz noodles (rice noodles or egg noodles)
• 2 green onions, chopped
• 1 teaspoon sesame seeds (optional)

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Instructions

1. Cook Noodles: Bring a medium pot of salted water to a rolling boil. Cook the noodles according to package instructions until al dente, usually 6-8 minutes. Drain thoroughly, toss with a small drizzle of oil to prevent sticking, and set aside.
2. Prepare Chicken: Cut chicken into uniform 1-inch bite-sized pieces if not already done. Toss the pieces in a bowl with 2 tablespoons cornstarch until they are evenly coated with a light dusting, which helps create a crispy exterior that holds the sauce well.
3. Sear Chicken: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the cornstarch-coated chicken in a single layer without overcrowding. Cook for 4-5 minutes on one side until golden brown, then flip and cook another 4-5 minutes until chicken is cooked through (internal temperature 165°F). Remove chicken to a plate and set aside.
4. Sauté Aromatics: In the same skillet, add minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant, taking care not to let the garlic brown to avoid bitterness.
5. Make Sauce: Pour in soy sauce, honey, and red chili flakes (if using). Stir constantly for 2-3 minutes as the sauce bubbles and thickens slightly, coating the back of a spoon. For a thicker sauce, whisk 1-2 teaspoons additional cornstarch with an equal amount of water and stir into the bubbling sauce.
6. Combine Chicken with Sauce: Return the cooked chicken to the skillet and toss for about 1 minute until every piece is thoroughly coated in the sticky glaze.
7. Add Noodles: Add the cooked noodles to the skillet and toss well for another minute until the noodles are warmed through and fully coated in sauce.
8. Garnish and Serve: Remove from heat, sprinkle with chopped green onions and sesame seeds, and serve immediately while hot and sticky.

Notes

• Chicken thighs deliver juicier results than breasts, but both are suitable.
• Use tamari and gluten-free noodles to make this recipe gluten-free.
• Avoid overcrowding the pan when cooking chicken; cook in batches if necessary for even searing.
• Store leftover chicken and sauce separately from noodles in airtight containers for up to 3 days to maintain texture.
• The chicken and sauce freeze well for up to 2 months; cook fresh noodles when ready to serve.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Main Course
• Method: Frying
• Cuisine: American, Asian

Keywords: sticky garlic chicken noodles, high protein noodles, honey soy chicken, garlic chicken recipe, quick chicken dinner, Asian chicken noodles, weeknight meal, chicken with noodles