Sticky Garlic Chicken Noodles

Flavor-packed, weeknight warrior, perfect for those busy evenings when you crave something delicious without a fuss. This recipe delivers tender chicken and chewy noodles coated in a sweet and savory garlic sauce, making it a go-to for a satisfying meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course: Dinner, Main Course

Cuisine: Asian-inspired

Ingredients Equipment Method Notes

Ingredients

1 pound boneless, skinless chicken thighs cut into bite-sized pieces
1 tablespoon soy sauce for marinating chicken
8 ounces dried noodles (such as egg noodles, ramen, or lo mein)
1 tablespoon vegetable oil for sautéing aromatics
6 cloves garlic minced
1 inch fresh ginger grated
1/4 cup soy sauce for sauce (low-sodium recommended)
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil for sauce
1/4 teaspoon red pepper flakes (optional, for heat)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
2 tablespoons cold water for slurry
2 green onions thinly sliced (for garnish)
sesame seeds (for garnish, optional)
1 tiny bit sesame oil to prevent noodles from sticking (optional)

Equipment

Medium Bowl
Large pot,
Large skillet or wok
Small Bowl

Method

In a medium bowl, toss the bite-sized chicken thigh pieces with 1 tablespoon of soy sauce. Let it marinate for at least 10 minutes while you prepare the other ingredients. This step helps to infuse the chicken with flavor and tenderize it.
1 pound boneless, skinless chicken thighs, 1 tablespoon soy sauce
Bring a large pot of water to a rolling boil. Add your chosen noodles and cook according to package directions until al dente. Once cooked, drain the noodles thoroughly and, if desired, toss them with a tiny bit of sesame oil to prevent sticking. Set aside.
8 ounces dried noodles, 1 tiny bit sesame oil
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and sauté for about 30-60 seconds until fragrant. Be careful not to burn the garlic.
1 tablespoon vegetable oil, 6 cloves garlic, 1 inch fresh ginger
Add the marinated chicken pieces to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
1 pound boneless, skinless chicken thighs
In a small bowl, whisk together the remaining soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using).
1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/4 teaspoon red pepper flakes
Pour the sauce mixture into the skillet with the chicken. Bring to a simmer and cook for 1-2 minutes, allowing the flavors to meld.
Stir the cornstarch slurry (cornstarch mixed with cold water) and pour it into the simmering sauce while stirring constantly. Continue to cook for another 1-2 minutes, or until the sauce has thickened into a beautiful, glossy, sticky glaze that coats the back of a spoon.
1 tablespoon cornstarch, 2 tablespoons cold water
Add the cooked and drained noodles to the skillet with the sticky garlic chicken. Toss everything together gently until the noodles and chicken are thoroughly coated in the luscious sauce.
8 ounces dried noodles
Divide the Sticky Garlic Chicken Noodles among serving bowls. Garnish generously with sliced green onions and a sprinkle of sesame seeds, if desired. Serve immediately and enjoy!
2 green onions, sesame seeds

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop for best results, adding a teaspoon of oil or a splash of water/broth if the sauce is too thick. For freezing, it's best to freeze components separately (chicken in sauce for up to 2 months) and cook fresh noodles when ready to serve.