Description
This Sticky Garlic Chicken Noodles recipe features tender chicken pieces coated in a flavorful, sticky garlic-honey sauce, combined with perfectly cooked noodles. The dish delivers a delightful balance of sweet, savory, and mildly spicy notes, garnished with fresh green onions and sesame seeds for a satisfying, restaurant-style meal prepared on the stovetop in just 30 minutes.
Ingredients
Chicken and Sauce
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 3 tbsp honey
- 4 garlic cloves, minced
- 1 tsp grated ginger
- 1/2 tsp red chili flakes (optional)
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
Noodles and Garnish
- 8 oz noodles (rice noodles or egg noodles)
- 2 green onions, chopped
- 1 tsp sesame seeds (optional)
Instructions
- Prepare the sauce: In a bowl, thoroughly mix soy sauce, honey, minced garlic, grated ginger, and red chili flakes (if using) to create a flavorful sauce base.
- Coat the chicken: Toss the bite-sized chicken pieces with cornstarch until each piece is evenly coated, which helps to develop a sticky and crispy texture when cooked.
- Heat the oil: Warm the vegetable oil in a large skillet or wok over medium-high heat until hot enough for frying the chicken.
- Cook the chicken: Add the coated chicken pieces to the skillet and cook for 6 to 8 minutes, stirring occasionally, until they turn golden brown and are fully cooked through.
- Add the sauce: Pour the prepared sauce over the cooked chicken and stir thoroughly to coat all pieces. Allow the sauce to simmer for 2 to 3 minutes until it thickens and becomes sticky.
- Cook the noodles: While the sauce simmers, cook the noodles according to package instructions until tender. Drain and set aside.
- Combine everything: Add the cooked noodles to the skillet with the sticky chicken and toss well to evenly distribute the sauce and chicken throughout the noodles.
- Garnish and serve: Sprinkle the chopped green onions and sesame seeds (if using) on top for a fresh finish and extra flavor. Serve hot.
Notes
- You can use either chicken breast or thighs based on preference; thighs tend to be juicier.
- Adjust red chili flakes to control the spiciness or omit them for a milder dish.
- If using rice noodles, soak them beforehand as per package instructions to ensure they cook evenly.
- Vegetable oil is preferred for frying due to its high smoke point, but you can use other neutral oils if desired.
- To make it gluten-free, use tamari or gluten-free soy sauce and gluten-free noodles.
- Leftovers can be refrigerated for up to 2 days and reheated gently to prevent drying out.
