Sticky Garlic Chicken Noodles: A Weeknight Wonder (Print Version)

Craving flavorful noodles? Our Sticky Garlic Chicken Noodles recipe is a quick, saucy, and comforting weeknight meal. Easy to make, big on taste!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free

# Ingredients:

→ Main Players

01 - Boneless, Skinless Chicken Thighs (1.5 lbs), diced
02 - Egg Noodles (12 oz)

→ Sauce Stars

03 - Garlic (8 cloves, minced)
04 - Low Sodium Soy Sauce (1/2 cup)
05 - Honey (1/4 cup)
06 - Rice Vinegar (2 tbsp)
07 - Sesame Oil (1 tbsp)
08 - Cornstarch (1 tbsp)
09 - Water (1/4 cup)
10 - Olive Oil (1 tbsp)

→ Fresh Finishers

11 - Green Onions (2-3, chopped)
12 - Sesame Seeds (1 tsp)

→ Optional Kicks

13 - Red Pepper Flakes (1/2 tsp, or to taste)
14 - Sriracha (for serving)

# Instructions:

01 - First things first, let's get that chicken ready. Dice your boneless, skinless chicken thighs into bite-sized pieces, roughly 1-inch cubes. You want them uniform so they cook evenly, otherwise, you'll have some perfectly tender bits and some slightly chewy ones – I've been there, hon! Pat them dry with a paper towel; this is a tiny step but makes a huge difference for getting a good sear. Season them simply with a pinch of salt and pepper. Don't go crazy, the sauce brings most of the flavor, but a little seasoning helps.
02 - Now for the noodles! Grab a big pot, fill it with water, and bring it to a rolling boil. This is where I always forget to salt the water, but don't you make my mistake! A generous pinch of salt in the water adds flavor to the noodles themselves. Cook your egg noodles according to package directions until they're al dente, which means they should still have a little bite to them. Nobody wants mushy noodles here! Drain them immediately and give them a quick rinse with cold water to stop the cooking and prevent them from sticking together. Set them aside.
03 - Heat a large skillet or wok over medium-high heat. Add a tablespoon of olive oil. Once it’s shimmering, toss in your seasoned chicken pieces. You want to sear them until they're golden brown and cooked through, about 5-7 minutes. Don't overcrowd the pan; if you have too much chicken, work in batches. This step is about getting that lovely caramelized crust, which adds so much depth to our Sticky Garlic Chicken Noodles. I love the smell of the chicken searing, it's just so promising!
04 - While the chicken finishes up, whisk together the sauce ingredients in a small bowl: soy sauce, honey, rice vinegar, and sesame oil. In a separate tiny bowl, whisk the cornstarch with 1/4 cup of water to create a slurry. This is important to avoid lumps in your sauce – I learned that the hard way, trust me! Once the chicken is cooked, remove it from the pan and set it aside, leaving any drippings in the skillet. Reduce the heat to medium-low.
05 - Add all that minced garlic to the skillet with the chicken drippings. Sauté it for about 30 seconds until it's fragrant – oh, that smell! Don't let it burn, or it'll get bitter, and that's just a tragic kitchen moment. Pour in your whisked sauce mixture. Bring it to a gentle simmer, then slowly whisk in the cornstarch slurry. Keep whisking until the sauce thickens and becomes beautifully glossy and sticky. This usually only takes a minute or two. It feels so satisfying when it transforms!
06 - Return the cooked chicken and the drained egg noodles to the skillet with the thickened sauce. Toss everything together really well, making sure every piece of chicken and every strand of noodle is completely coated in that glorious sticky garlic sauce. You want to see that beautiful sheen! Let it cook for another minute or two, just to warm everything through and allow the noodles to absorb even more flavor. Then, dish it up, sprinkle with chopped green onions and sesame seeds, and get ready to devour your Sticky Garlic Chicken Noodles!

# Notes:

01 - Don't overcook your noodles! They'll continue to absorb sauce, so al dente is key for the perfect texture.
02 - Store any leftover sauce separately in the fridge for up to a week; it's great on other things!
03 - If you don't have chicken, thinly sliced pork tenderloin or crispy tofu works surprisingly well.
04 - Serve with a sprinkle of red pepper flakes for a little extra kick, it really enhances the flavor.

# Equipment Needed:

01 - Large skillet or wok
02 - large pot
03 - whisk
04 - small bowls

# Nutrition (Per Serving):

Calories: 550 Calories
Total Fat: 25g
Total Carbohydrate: 45g
Protein: 35g

Back