Sticky Garlic Chicken Noodles
These sticky garlic chicken noodles are a quick, takeout-inspired dinner made with tender chicken, chewy noodles, and a glossy sweet-savory garlic sauce that clings to every bite.
Equipment
- large skillet or wok
- medium pot
- colander
- mixing bowl
- knife and cutting board
- measuring cups and spoons
- wooden spoon or spatula
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 fresh grated ginger
- 1/2 tsp red chili flakes, optional
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 8 oz noodles
- 2 green onions, chopped
- 1 tsp sesame seeds, optional
Instructions
- Bring a medium pot of salted water to a boil. Cook the noodles according to the package directions until just al dente. Drain well, then toss with a tiny drizzle of oil so they do not stick together while you finish everything else. Set aside.
- Place the chicken pieces in a bowl and sprinkle over the cornstarch. Toss until every piece has a light coating.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until golden, turning as needed, until fully cooked and the internal temperature reaches 165°F. Transfer to a plate.
- In the same skillet, add the minced garlic and grated ginger. Stir for 30 to 60 seconds, just until fragrant.
- Pour in the soy sauce, honey, and red chili flakes if using. Stir as the sauce bubbles for 2 to 3 minutes, until slightly thickened and glossy. For a thicker sauce, stir 1 to 2 teaspoons extra cornstarch with the same amount of water and add it to the pan.
- Return the cooked chicken to the skillet and toss until every piece is coated in the sticky sauce.
- Add the cooked noodles and toss everything together for about 1 minute, until warmed through and shiny with sauce.
- Scatter the green onions and sesame seeds over the top, then serve hot.
Notes
Chicken thighs will give a juicier result, while chicken breast stays lean and works beautifully too. Do not skip the cornstarch, as it helps the chicken brown and gives the sauce its glossy finish. This recipe cooks quickly, so have the garlic, ginger, and sauce ingredients ready before heating the pan. For leftovers, store in the refrigerator for up to 3 days, ideally keeping the noodles separate from the chicken and sauce for the best texture. The chicken and sauce can also be frozen for up to 2 months; cook fresh noodles when ready to serve.