Introduction

Sticky Garlic Chicken Noodles are a delicious and comforting dish that combines tender chicken pieces with a sweet and savory garlic sauce. This easy-to-make meal is perfect for a weeknight dinner and can be ready in under 30 minutes.

Sticky Garlic Chicken Noodles Recipe - Recipe Image

Ingredients

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 cloves garlic, minced
1 teaspoon grated fresh ginger (preferred)
1/2 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

Step 1: 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 little oil to prevent sticking, and set aside.
Step 2: Cut the chicken into uniform bite-sized pieces (about 1-inch chunks). Toss the chicken pieces in a bowl with 2 tablespoons cornstarch until evenly coated with a light dusting.
Step 3: 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 each side until golden brown and cooked through to 165°F internal temperature. Remove chicken to a plate and set aside.
Step 4: In the same skillet, add minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant but not browned, watching closely to prevent burning.
Step 5: Stir in soy sauce, honey, and red chili flakes if using. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the back of a spoon. For a thicker sauce, whisk 1-2 teaspoons additional cornstarch with equal parts water and stir into the bubbling sauce.
Step 6: Return the cooked chicken to the skillet and toss for about 1 minute until every piece is completely coated in the sticky sauce.
Step 7: Add the cooked noodles to the skillet. Toss thoroughly for another minute until noodles are warmed through and coated in sauce. Remove from heat.
Step 8: Sprinkle with chopped green onions and sesame seeds. Serve hot immediately.

Tips & Variations

Use tamari instead of soy sauce for a gluten-free version.
Add vegetables like bell peppers or snap peas for extra color and crunch.
For extra heat, increase the amount of red chili flakes or add a dash of sriracha.
Make the sauce thicker by mixing additional cornstarch with water before adding.
Leftover noodles can be quickly stir-fried with a splash of soy sauce and garlic for a tasty side dish.

Storage

Store leftover sticky garlic chicken noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if the noodles seem dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can use rice noodles, egg noodles, or even spaghetti in a pinch. Cook according to package instructions for best results.

Is it necessary to coat the chicken with cornstarch?

Coating the chicken with cornstarch helps create a crispy exterior and helps the sauce stick better, but you can skip this step if you prefer a lighter texture.

Sticky Garlic Chicken Noodles Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

This Sticky Garlic Chicken Noodles recipe features tender chicken pieces coated in a glossy, sweet, and savory garlic-ginger sauce, tossed with perfectly cooked noodles. It’s an easy one-pan meal packed with bold flavors and a hint of heat from chili flakes, ideal for a quick weeknight dinner that satisfies.

Author: Bella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Frying
Cuisine: Asian

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 option)
3 tablespoons honey (raw or mild-flavored)
4 cloves garlic, minced
1 teaspoon fresh grated ginger
1/2 teaspoon red chili flakes (optional)
2 tablespoons cornstarch
2 tablespoons vegetable oil

Noodles and Garnish

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

Instructions

Cook the Noodles: Bring a medium pot of salted water to a rolling boil. Cook the noodles according to package instructions until al dente, typically 6-8 minutes. Drain them thoroughly, toss with a little oil to prevent sticking, and set aside.
Prepare the Chicken: Cut the chicken into uniform bite-sized pieces, about 1-inch chunks. Toss the chicken pieces with 2 tablespoons of cornstarch in a bowl until evenly coated with a light dusting.
Cook the Chicken: Heat 2 tablespoons of 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 each side until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken to a plate and set aside.
Sauté Garlic and Ginger: In the same skillet, add the minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant but not browned, watching closely to prevent burning.
Make the Sauce: Stir in the soy sauce, honey, and red chili flakes if using. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the back of a spoon. For a thicker sauce, whisk 1-2 teaspoons additional cornstarch with equal parts water and stir into the bubbling sauce.
Coat the Chicken with Sauce: Return the cooked chicken to the skillet and toss for about 1 minute until every piece is completely coated in the sticky sauce.
Toss Noodles with Chicken: Add the cooked noodles to the skillet. Toss thoroughly for another minute until noodles are warmed through and coated evenly in the sauce. Remove from heat.
Garnish and Serve: Sprinkle with chopped green onions and sesame seeds if using. Serve hot immediately for best flavor and texture.

Notes

Use tamari instead of soy sauce for a gluten-free version.
Adjust chili flakes to taste or omit for a milder dish.
Stir-frying chicken in batches prevents overcrowding and helps achieve a crispy exterior.
If the sauce is too thin, adding a cornstarch slurry will thicken it nicely.
Rice noodles or egg noodles both work well—choose your preference.
Leftovers can be refrigerated for up to 3 days and reheated gently to prevent drying out.

Keywords: sticky garlic chicken noodles, chicken noodle stir fry, garlic chicken recipe, easy chicken dinner, honey garlic chicken noodles