Sticky Garlic Chicken Noodles
A quick and flavorful one-pan dish with tender chicken and noodles coated in a sweet and savory garlic sauce.
Ingredients
For the sauce
- 1/4 cup soy sauce
- 3 tbsp honey Can substitute with maple syrup for a vegan option.
- 4 cloves garlic, minced Toasting enhances the flavor.
- 1 tsp grated ginger
- 1/2 tsp red chili flakes Optional, adjust for spice preference.
Main ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces Use bone-in skinless thighs for more flavor.
- 2 tbsp cornstarch For coating the chicken.
- 2 tbsp vegetable oil For cooking the chicken.
- 8 oz noodles (rice noodles or egg noodles) Cook according to package instructions.
- 2 green onions chopped For garnish.
- 1 tsp sesame seeds Optional, for garnish.
Instructions
Preparation
- In a bowl, mix soy sauce, honey, minced garlic, grated ginger, and red chili flakes (if using) thoroughly to form a flavorful sauce.
- Toss the bite-sized chicken pieces with cornstarch until evenly coated.
Cooking
- Warm the vegetable oil in a large skillet or wok over medium-high heat; add the coated chicken and cook for about 6 to 8 minutes, stirring occasionally until golden brown and fully cooked through.
- Pour the prepared sauce over the cooked chicken and stir well to coat all pieces. Let it simmer for 2 to 3 minutes until it thickens and becomes sticky.
- Cook the noodles according to the package instructions until tender, then drain and set aside.
- Add the cooked noodles to the skillet with the sticky chicken and toss well to mix everything together.
- Sprinkle chopped green onions and sesame seeds (if using) over the top for a fresh finish and serve hot.
Notes
Store leftovers in the fridge for up to 3-4 days. Freeze for extended storage. Best enjoyed fresh but can be reheated.