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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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