Sticky Garlic Chicken Noodles
Sticky Garlic Chicken Noodles toss tender chicken and noodles in a glossy honey soy sauce with garlic, ginger, and green onions. It is a practical family dinner that also reheats well for lunch leftovers.
Equipment
- Large skillet
- Medium pot
- Mixing bowl
- Tongs
- Cutting Board
Ingredients
- 1 lb chicken breast or thighs cut into bite-sized pieces
- 1/4 cup soy sauce
- 3 tbsp honey
- 4 cloves garlic minced
- 1 tsp grated ginger
- 1/2 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
- Cook the noodles according to package directions until just tender, then drain and set aside.
- Pat the chicken dry and toss it with cornstarch until lightly coated.
- Stir soy sauce, honey, garlic, ginger, and optional chili flakes together in a small bowl.
- Heat vegetable oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through.
- Pour the sauce into the skillet and stir until the chicken is coated and the sauce turns glossy.
- Add the drained noodles and toss gently until evenly coated with the sticky garlic sauce.
- Finish with chopped green onions and sesame seeds if using, then serve warm.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat in a skillet or microwave with a small splash of water to loosen the sticky sauce.
Freezing: Freeze portions for up to 2 months, but expect the noodles to soften slightly after thawing.
Expert Tips: Brown the chicken in a wide skillet so it gets color before the sauce is added.
Sauce Tips: If the sauce gets too thick, stir in a tablespoon or two of noodle water until glossy.
Variations: Add broccoli, carrots, mushrooms, snap peas, or bell peppers for more texture and color.
Meal Prep: Keep green onions separate until serving so they stay fresh after reheating.