Description
An incredibly delicious and easy recipe for Sticky Garlic Chicken Noodles, featuring tender chicken coated in a rich, sweet, and savory garlic sauce, tossed with your favorite noodles. Perfect for a quick weeknight dinner that tastes better than takeout!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar (packed)
- 1 tablespoon sriracha or chili garlic sauce (adjust to your spice preference)
- 1 tablespoon grated fresh ginger
- 4–5 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 12 ounces ramen noodles, lo mein noodles, or spaghetti
- 2 tablespoons olive oil or vegetable oil, divided
- 2 green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- In a medium bowl, combine the cut chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon sesame oil, and 1/2 teaspoon black pepper. Toss well to ensure every piece is coated. Let it marinate for at least 15 minutes at room temperature.
- While the chicken marinates, bring a large pot of salted water to a boil. Cook your chosen noodles according to package directions until al dente. Drain them well and set aside.
- In a separate small bowl, whisk together the 1/4 cup soy sauce, honey (or maple syrup), rice vinegar, brown sugar, sriracha (if using), grated ginger, and minced garlic.
- Heat 1 tablespoon of olive oil or vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces in a single layer, cooking in batches if necessary.
- Sear the chicken for 3-4 minutes per side, until golden-brown and cooked through. Remove the cooked chicken from the pan and set aside.
- Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet or wok. Pour in the prepared sticky garlic sauce (without the slurry). Bring to a gentle simmer, stirring constantly for 1-2 minutes.
- Whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring continuously. Continue to stir until the sauce thickens to a glossy consistency, about 1-2 minutes.
- Return the cooked chicken to the pan with the thickened sauce. Toss gently to coat every piece of chicken evenly.
- Add the drained noodles to the pan with the chicken and sauce. Use tongs to toss everything together until the noodles are thoroughly coated and warmed through.
- Transfer to serving bowls. Garnish generously with freshly sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately.
Notes
- Don’t overcrowd the pan when cooking chicken to ensure a beautiful sear. Cook in batches if necessary.
- If the sauce becomes too thick, add a splash of water or chicken broth to thin it out.
- For extra nutrition and crunch, feel free to add your favorite quick-cooking vegetables like broccoli florets, sliced bell peppers, or snap peas during the last few minutes of cooking the noodles with the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-frying, Sautéing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580 kcal
- Sugar: 25g
- Sodium: 1300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: sticky garlic chicken noodles, chicken noodles, garlic chicken, easy dinner, weeknight meal, Asian noodles, homemade takeout, stir-fry, chicken recipe