Description
How to make sticky garlic chicken noodles with tender chicken, savory sauce and fresh noodles that satisfy every comfort food craving perfectly.
Ingredients
Scale
Chicken and Noodles
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 12 oz fresh egg noodles or ramen noodles
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
Sticky Garlic Sauce
- 6 cloves garlic, minced
- 1/3 cup low-sodium soy sauce
- 3 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, grated
- 1/4 tsp red pepper flakes
- 2 tbsp cornstarch mixed with 3 tbsp water
Garnish and Finish
- 3 green onions, sliced thin
- 1 tbsp sesame seeds
- 1 tsp sesame oil for drizzling
- Fresh cilantro leaves, optional
Instructions
- Cook Noodles: Bring a large pot of salted water to boil. Cook noodles according to package directions until just tender. Drain and set aside, tossing with a little oil to prevent sticking.
- Sear Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook 5-6 minutes until golden brown and cooked through. Don’t overcrowd the pan.
- Add Aromatics: Push chicken to one side of pan and add sesame oil. Add minced garlic and ginger, cooking for 30 seconds until fragrant but not burned.
- Make Sauce: Whisk together soy sauce, honey, brown sugar, rice vinegar, and red pepper flakes. Pour into the pan and stir to combine with chicken and aromatics.
- Thicken Sauce: Bring sauce to a simmer, then stir in cornstarch slurry. Cook 1-2 minutes until sauce becomes glossy and thick enough to coat the back of a spoon.
- Combine Everything: Add cooked noodles to the pan and toss everything together until noodles are completely coated in the sticky sauce. Remove from heat immediately to prevent overcooking.
- Serve Hot: Transfer to serving bowls and garnish with sliced green onions, sesame seeds, and a drizzle of sesame oil. Serve immediately while hot and glossy for best results.
Notes
- Don’t overcook the garlic or it will become bitter and ruin the entire dish.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Add a splash of water when reheating to loosen the thickened sauce.
- Fresh ginger can be substituted with 1/2 teaspoon ground ginger if needed.
- Double the sauce recipe and freeze half for quicker meals later.
- Serve immediately while hot for the best texture and appearance.
Allergy Information: Gluten, Soy, Sesame
Nutrition
- Calories: 485 calories
- Fat: 14g
- Carbohydrates: 58g
- Protein: 32g