Description
Sticky Garlic Chicken Noodles: your easy weeknight dinner solution! Sweet, savory, & garlicky goodness on your table, fast.
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 packs (3 oz each) ramen noodles (seasoning packets discarded), or 8 oz quick-cook noodles
- 1 tbsp neutral oil (like canola or vegetable)
- Sauce Superstars:
- 6–8 cloves fresh garlic, minced (don’t be shy!)
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup honey (or maple syrup)
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp cold water (for cornstarch slurry)
- Finishing Touches:
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
- Optional Enhancements:
- Pinch of red pepper flakes (for heat)
- Steamed broccoli or snap peas (for serving)
Instructions
- Sticky Garlic Chicken Noodles: Prep the Chicken & Noodles: First things first, get your chicken ready. Dice those boneless, skinless chicken thighs into bite-sized pieces – about 1-inch cubes. Season them generously with a pinch of salt and pepper. While you’re at it, get a pot of water boiling for your noodles. This is where I always forget to salt the water, but don’t you do it! A good pinch of salt in the boiling water makes a huge difference to the noodle’s flavor. You want your noodles to be flavorful from the ground up.
- Sticky Garlic Chicken Noodles: Whip Up the Sticky Garlic Sauce: Now for the real star: the sauce! In a small bowl, whisk together the soy sauce, honey (or maple syrup, if that’s what you’ve got), rice vinegar, and that glorious minced garlic. Don’t be shy with the garlic here; it’s the heart of our dish. In a separate tiny bowl, mix your cornstarch with a tablespoon of cold water to make a slurry. This step is crucial for that beautiful thick texture, and trust me, forgetting it means a watery sauce. I’ve had that oops moment more times than I care to admit.
- Cook the Chicken: Time to get cooking! Heat a large skillet or wok over medium-high heat with a drizzle of oil. Once it’s shimmering, add your diced chicken. Spread it out in a single layer and let it get a nice golden sear. We’re looking for that lovely caramelization, not just pale chicken. This usually takes about 5-7 minutes. Don’t overcrowd the pan, or the chicken will steam instead of sear. I learned that the hard way, ending up with bland chicken once. Nobody wants bland chicken!
- Add the Sauce to the Chicken: Once your chicken is beautifully browned, pour that amazing sticky garlic sauce right over it. Stir everything together, making sure every piece of chicken is coated in that sweet, savory goodness. Let it simmer gently for about 2-3 minutes, just until the sauce starts to thicken slightly. The aroma filling your kitchen right now? That’s the smell of pure comfort, the promise of deliciousness coming to life. This is where the magic really starts to happen!
- Thicken the Sauce: Now, slowly pour in your cornstarch slurry while stirring continuously. This is where the sauce transforms from liquid to gloriously thick and sticky. Keep stirring for another minute or two until the sauce has thickened to your liking and beautifully coats the back of a spoon. If it gets too thick, a splash of water or chicken broth can save it. I once added the slurry too fast and had a clumpy disaster. Patience is key for truly sticky results!
- Combine and Serve Your Sticky Garlic Chicken Noodles: While your sauce is thickening, cook your ramen noodles according to package directions – usually just a few minutes. Drain them well. Add the cooked noodles directly into the skillet with the chicken and sauce. Toss everything together, making sure those noodles are completely coated in the sticky, garlicky goodness. Stir in a splash of sesame oil for that final aromatic touch. Garnish with chopped green onions and sesame seeds. Voila! Your Sticky Garlic Chicken Noodles are ready to rock your taste buds. Look at that beautiful sticky glaze!