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Sticky Garlic Chicken Noodles Recipe

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★★★★★

4.9 from 121 reviews

Sticky Garlic Chicken Noodles combine juicy, golden-brown chicken pieces tossed in a sweet and savory garlic sauce with perfectly cooked noodles, garnished with fresh green onions and toasted sesame seeds for an irresistible Asian-inspired dish that’s quick and satisfying.

Ingredients

Scale

Protein

  • 1 lb chicken breast or thighs, cut into bite-sized pieces

Sauce and Seasonings

  • 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)
  • 1 teaspoon sesame seeds (optional)

Thickening and Oil

  • 2 tablespoons cornstarch, plus 1-2 teaspoons for optional thickening
  • 2 tablespoons vegetable oil

Noodles and Garnish

  • 8 oz noodles (rice noodles or egg noodles)
  • 2 green onions, chopped

Instructions

  1. Cook the noodles: Bring a medium pot of salted water to a rolling boil. Add the noodles and cook according to package instructions, usually 6-8 minutes, until al dente. Drain thoroughly, toss with a little oil to prevent sticking, and set aside.
  2. Prepare the chicken: Cut chicken into uniform 1-inch bite-sized pieces. Toss the chicken with 2 tablespoons cornstarch in a bowl until evenly coated with a light dusting.
  3. Cook the chicken: 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, avoiding overcrowding. Cook for 4-5 minutes on each side or until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
  4. Sauté aromatics: In the same skillet, add the minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant but not browned, stirring constantly to prevent burning.
  5. Make the sauce: 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 cornstarch with equal parts water and stir into the bubbling sauce until thickened.
  6. Combine chicken and sauce: Return the cooked chicken to the skillet and toss for about 1 minute, ensuring every piece is fully coated with the sticky garlic sauce.
  7. Add noodles: Add the cooked noodles to the skillet and toss thoroughly for another minute until noodles are warmed through and coated evenly with the sauce. Remove from heat.
  8. Garnish and serve: Sprinkle chopped green onions and sesame seeds over the noodles. Serve hot immediately for best flavor and texture.

Notes

  • For gluten-free, use tamari instead of soy sauce and ensure cornstarch is certified gluten-free.
  • Adjust the red chili flakes to control the level of spiciness according to your preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Use chicken thighs for a juicier texture or chicken breast for leaner meat.
  • Feel free to substitute vegetable oil with sesame oil for added flavor, but use sparingly to avoid overpowering the dish.

Keywords: Sticky Garlic Chicken Noodles, garlic chicken noodles, Asian chicken noodle recipe, easy chicken stir-fry, honey garlic chicken, savory chicken noodles

Find it online: https://cheframiflavor.com/sticky-garlic-chicken-noodles-recipe/