Sticky Garlic Chicken Noodles
These Easy Sticky Garlic Chicken Noodles are a weeknight lifesaver! Tender chicken and chewy noodles are coated in the most incredible sticky, sweet-savory garlic sauce. With 28g of protein per serving, it's a healthy, satisfying meal that beats any takeout. Perfect for busy families and meal prep. For another delicious chicken noodle dish, try our Creamy Tuscan Chicken Pasta.
Servings: 4 servings
Calories: 485kcal
Equipment
- Large Skillet or Wok For searing chicken and making sauce.
- Medium Pot For cooking noodles.
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 0.25 cup soy sauce (or tamari for gluten-free)
- 3 tbsp honey
- 4 cloves garlic, minced
- 1 tsp grated fresh ginger
- 0.5 tsp red chili flakes (optional)
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 8 oz noodles (rice noodles or egg noodles)
- 2 green onions, chopped
- 1 tsp sesame seeds (optional)
Instructions
- Bring a pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain, toss with a little oil to prevent sticking, and set aside.
- Cut chicken into bite-sized pieces. Toss in a bowl with cornstarch until evenly coated.
- Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if needed). Sear for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add minced garlic and ginger. Sauté for 30-60 seconds until fragrant.
- Add soy sauce, honey, and red chili flakes. Stir constantly and cook for 2-3 minutes until the sauce thickens slightly.
- Return chicken to the skillet and toss to coat in the sauce. Add cooked noodles and toss for another minute until everything is warmed through and coated.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
Pro Tips: The cornstarch coating on the chicken is key for that sticky sauce. Don't overcrowd the pan when searing the chicken – cook in batches for a perfect golden crust. For the juiciest chicken, use thighs. Prep all ingredients before you start cooking – this recipe moves quickly. For best leftovers, store the chicken and sauce separately from the noodles. Freezes well for up to 2 months.