Sticky Garlic Chicken Noodles
A delightful combination of sweet, savory, and umami flavors, perfect for busy weeknight dinners or gatherings with friends.
Ingredients
Main Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces Feel free to swap for tofu for a vegetarian option.
- 8 oz noodles (rice noodles or egg noodles)
Sauce Ingredients
- 1/4 cup soy sauce Use low-sodium soy sauce for a healthier choice.
- 3 tbsp honey
- 4 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 tsp red chili flakes (optional)
- 2 tbsp cornstarch For coating chicken.
- 2 tbsp vegetable oil For cooking chicken.
- 2 green onions chopped For garnish.
- 1 tsp sesame seeds (optional) For garnish.
Instructions
Making the Sauce
- In a bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and red chili flakes (if using).
Preparing the Chicken
- Toss the chicken pieces in cornstarch until they’re evenly coated.
Cooking the Chicken
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Once hot, add the coated chicken and cook for about 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked.
Adding the Sauce
- Pour your prepared sauce over the browned chicken. Stir well to coat all pieces.
- Let it simmer for 2 to 3 minutes until the sauce thickens and becomes sticky.
Cooking the Noodles
- Meanwhile, cook your noodles according to the package instructions. Once tender, drain and set aside.
Combining Everything
- Add the cooked noodles to the skillet with the sticky chicken and toss everything together to ensure the sauce and chicken are evenly distributed.
Garnishing and Serving
- Finish with a sprinkle of chopped green onions and sesame seeds (if using) for a burst of freshness.
- Serve hot and enjoy!
Notes
Store leftovers in an airtight container. Good in the fridge for up to 3 days; freeze for up to 3 months. Reheat by adding a splash of water to revive the sauce.