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

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 each. Toss chicken pieces in a bowl with 2 tablespoons of cornstarch until lightly and evenly coated.

Step 3: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer, avoiding overcrowding. Cook for 4-5 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Remove chicken 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, stirring constantly.

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. For a thicker sauce, whisk 1-2 teaspoons of cornstarch with an equal amount of water and stir into the sauce while it bubbles.

Step 6: Return cooked chicken to the skillet and toss for about 1 minute to coat every piece in the sticky sauce.

Step 7: Add the cooked noodles to the skillet. Toss thoroughly for another minute until the noodles are warmed through and evenly coated in sauce. Remove from heat.

Step 8: Sprinkle chopped green onions and sesame seeds over the noodles. Serve hot immediately.

Tips & Variations

Use tamari instead of regular soy sauce for a gluten-free option.

Add more chili flakes or a dash of sriracha for extra heat.

Substitute chicken thighs for breast for juicier, more flavorful meat.

For a vegetarian version, use firm tofu in place of chicken and adjust cooking time accordingly.

Toss noodles with a little oil right after draining to prevent clumping.

FAQs

Can I use other types of noodles?

Yes, you can use any noodles you prefer, such as soba, udon, or even spaghetti. Just adjust cooking times according to the package instructions.

How do I know when the chicken is cooked properly?

The chicken is done when it reaches an internal temperature of 165°F and is no longer pink inside. Browning the chicken well will also add flavor and texture.