Sticky Garlic Chicken Noodles (Print-Friendly Version)
Sweet soy and garlic sauce coats tender chicken and noodles for a satisfying, quick stir-fry meal.
# What You’ll Need to Make This:
→ Main
01 -
450 g chicken breast or thighs, cut into bite-sized pieces
02 -
60 ml soy sauce
03 -
45 ml honey
04 -
4 garlic cloves, minced
05 -
1 tsp freshly grated ginger
06 -
0.5 tsp red chili flakes (optional)
07 -
2 tbsp cornstarch
08 -
2 tbsp vegetable oil
09 -
225 g noodles (rice noodles or egg noodles)
10 -
2 green onions, finely chopped
11 -
1 tsp sesame seeds (optional)
# How to Prepare:
01 -
Combine soy sauce, honey, minced garlic, grated ginger, and red chili flakes (if using) in a bowl. Whisk until well integrated.
02 -
Toss the chicken pieces thoroughly with cornstarch to ensure an even coating.
03 -
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and sauté until golden and cooked through, approximately 6 to 8 minutes.
04 -
Pour the prepared sauce over the chicken in the skillet. Stir to coat all pieces and allow the mixture to simmer until the sauce thickens, about 2 to 3 minutes.
05 -
Cook noodles according to package instructions in boiling water. Drain thoroughly and set aside.
06 -
Add the drained noodles to the skillet with chicken and sauce. Toss together to ensure even coating of the noodles.
07 -
Sprinkle chopped green onions and sesame seeds over the dish before serving.
# Extra Tips:
01 -
For a gluten-free adaptation, substitute tamari for soy sauce and use certified gluten-free noodles.
02 -
Enhance nutrition by including stir-fried vegetables such as bell peppers, broccoli, or snap peas.
03 -
Protein alternatives such as tofu, shrimp, or beef can be used in place of chicken.
04 -
To prevent noodles from sticking, toss them lightly with oil after draining.
05 -
Increase cornstarch slightly or extend simmering to thicken sauce to preference.