Sticky Garlic Chicken Noodles

These sticky garlic chicken noodles are a quick and satisfying meal that balances sweet, savory, and bold flavors. Tender pieces of chicken are cooked in a glossy, garlic-rich sauce and then tossed with perfectly cooked noodles so every bite is coated in flavor. Ready in about 30 minutes, this dish brings restaurant-style noodles into your kitchen without fuss—ideal for weeknight dinners or meal prep.

Equipment

• Large skillet or wok
• Pot for boiling noodles
• Mixing bowl
• Measuring cups and spoons
• Knife and cutting board
• Tongs or chopsticks for tossing

Ingredients

• Chicken breast or thighs, thinly sliced – 450 g (1 lb)
• Noodles (egg or rice noodles) – 225 g (8 oz)
• Soy sauce – 3 tablespoons
• Honey – 2 tablespoons
• Garlic, minced – 4 cloves
• Cornstarch – 1 tablespoon (optional, for extra stickiness)
• Vegetable oil – 2 tablespoons
• Sesame oil – 1 teaspoon (optional, for flavor)
• Red chili flakes – ½ teaspoon (optional, for heat)
• Green onions – 2, sliced (for garnish)
• Sesame seeds – 1 tablespoon (optional, for garnish)

Instructions

• Cook the noodles in boiling water according to package directions until just tender. Drain and set aside.
• In a small bowl, whisk together soy sauce, honey, minced garlic, and red chili flakes (if using).
• Toss the chicken slices with a little cornstarch if you want a thicker sauce and slightly crispier texture.
• Heat the vegetable oil in a large skillet or wok over medium-high heat.
• Add the chicken and cook until browned and cooked through, about 5–7 minutes.
• Pour the sauce mixture over the chicken and let it simmer briefly until it thickens slightly and becomes glossy.
• Add the cooked noodles to the skillet and toss everything together so the noodles are well coated in the sticky sauce.
• Drizzle sesame oil over the noodles if using and toss again.
• Remove from heat and garnish with sliced green onions and sesame seeds.
• Serve hot.

Recipe Info

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Cuisine: Asian-inspired
• Course: Main

How to Store

• Cool completely before storing leftovers.
• Refrigerate in an airtight container for up to 3 days.
• Reheat in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.
• You can also freeze the chicken mixture (without noodles) for up to 2 months and add fresh noodles when reheating.

What Not to Do

• Do not overcook the noodles; they should remain tender but not mushy.
• Do not skip the garlic—it’s central to the flavor.
• Do not add cold noodles directly to the hot pan without stirring; this can clump them together.

Tips & Variations

• Use chicken thighs instead of breasts for juicier meat.
• Add vegetables like bell peppers or broccoli for extra color and nutrition.
• Swap honey for brown sugar or maple syrup if you prefer.
• Adjust heat by increasing or omitting the chili flakes.
• Use tamari instead of soy sauce to make it gluten-free.

Approximate Nutrition (Per Serving)

• Calories: ~420–500 kcal
• Protein: ~30–35 g
• Carbohydrates: ~45–55 g
• Fat: ~12–18 g
• Saturated Fat: ~3–5 g
• Sugar: ~15–20 g

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Jemero Carter

Sticky Garlic Chicken Noodles

Sticky Garlic Chicken Noodles

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Prep Time 10 minutes mins

Cook Time 19 minutes mins

Total Time 29 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American, Mediterranean

Calories: 420

Ingredients Method Notes

Ingredients

  

• Chicken breast or thighs thinly sliced – 450 g (1 lb)
• Noodles egg or rice noodles – 225 g (8 oz)
• Soy sauce – 3 tablespoons
• Honey – 2 tablespoons
• Garlic minced – 4 cloves
• Cornstarch – 1 tablespoon optional, for extra stickiness
• Vegetable oil – 2 tablespoons
• Sesame oil – 1 teaspoon optional, for flavor
• Red chili flakes – ½ teaspoon optional, for heat
• Green onions – 2 sliced (for garnish)
• Sesame seeds – 1 tablespoon optional, for garnish

Method

 

1. Cook the noodles in boiling water according to package directions until just tender. Drain and set aside.
2. In a small bowl, whisk together soy sauce, honey, minced garlic, and red chili flakes (if using).
3. Toss the chicken slices with a little cornstarch if you want a thicker sauce and slightly crispier texture.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat.
5. Add the chicken and cook until browned and cooked through, about 5–7 minutes.
6. Pour the sauce mixture over the chicken and let it simmer briefly until it thickens slightly and becomes glossy.
7. Add the cooked noodles to the skillet and toss everything together so the noodles are well coated in the sticky sauce.
8. Drizzle sesame oil over the noodles if using and toss again.
9. Remove from heat and garnish with sliced green onions and sesame seeds.
10. Serve hot.

Notes

• Protein: ~30–35 g
• Carbohydrates: ~45–55 g
• Fat: ~12–18 g
• Saturated Fat: ~3–5 g
• Sugar: ~15–20 g

FAQs

Can I make this vegetarian?
Yes — replace chicken with tofu or mushrooms and adjust cooking time.

What noodles work best?
Egg or rice noodles work well, but you can use any type that holds sauce.

Is this dish spicy?
It’s mildly spicy if chili flakes are included; adjust heat to taste.

Can I prep ahead?
You can mix the sauce and slice the chicken ahead to save time.

Why is cornstarch used?
Cornstarch helps the sauce thicken and cling to the chicken and noodles.