Sticky Garlic Chicken Noodles Recipe
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.
- 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
