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Sticky Garlic Chicken Noodles

Sticky Garlic Chicken Noodles
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Sticky Garlic Chicken Noodles bring tender strips of marinated chicken, crisp-tender vegetables, and chewy noodles together in a glossy, sweet-savory garlic sauce. Ready in 30 minutes, it’s the perfect one-pan weeknight dinner that beats takeout every time.

Ingredients

  • Chicken & Marinade:
  • 1 lb chicken breast or thighs, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 clove garlic, minced
  • Noodles:
  • 8 oz noodles (egg noodles, udon, or rice noodles)
  • 1 tsp salt (for pasta water)
  • Vegetables:
  • 1 medium bell pepper, thinly sliced (about 1 cup)
  • 1 cup broccoli florets
  • 1 medium carrot, julienned (about ½ cup)
  • Sticky Garlic Sauce:
  • 3 tbsp soy sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch or arrowroot
  • 3 cloves garlic, minced
  • ¼ cup water or low-sodium chicken broth
  • For Cooking:
  • 1 tbsp neutral oil (avocado or vegetable)
  • Garnish (optional):
  • 1 tsp sesame seeds
  • 2 tbsp chopped scallions
  • ¼ tsp chili flakes

Instructions

  1. Marinate the chicken. Toss sliced chicken with 1 tbsp soy sauce, 1 tsp honey, and minced garlic; let sit 10 minutes while you prep.
  2. Boil the noodles. Cook noodles in salted water to package time minus one minute; drain and rinse briefly.
  3. Whisk the sauce. Combine soy sauce, honey, rice vinegar, sesame oil, cornstarch, garlic, and water until completely smooth.
  4. Sear the chicken. Heat 1 tbsp oil in a large skillet over medium-high heat; cook chicken 3–4 minutes until golden and just cooked through.
  5. Stir-fry vegetables. Add bell pepper, broccoli, and carrot; toss 2 minutes until bright and crisp-tender.
  6. Pour in the sauce. Stir the sauce, pour over the skillet, and simmer 1 minute until glossy and thickened.
  7. Add the noodles. Toss noodles into the pan until every strand is coated in sticky garlic sauce.
  8. Garnish and serve. Top with sesame seeds, scallions, and chili flakes; serve immediately while hot.

Notes

  • Pat the chicken dry before marinating to get golden, caramelized edges instead of steamed chicken.
  • Cook the noodles a minute shy of al dente — they finish cooking in the sauce and stay springy.
  • Whisk the cornstarch slurry right before pouring it in to prevent lumps and ensure even thickening.
  • For gluten-free, swap soy sauce for tamari and use rice noodles in place of egg noodles.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or broth to refresh the sticky sauce.

Find it online: https://www.kitchenmomy.com/sticky-garlic-chicken-noodles-3/