Sticky Garlic Chicken Noodles

This hearty sticky garlic chicken noodles has become my weeknight dinner savior when I need something quick but still crave those bold Asian flavors. The glossy garlic-honey soy sauce clings perfectly to both the tender chicken pieces and noodles, creating a dish that feels like takeout but comes together right in your kitchen.

I first created this recipe during a busy work week when I needed something fast that would still impress my family. Now it's in our regular rotation because everyone cleans their plates every single time.

Ingredients

• Boneless chicken breast or thighs: cut into bite sized pieces provides the perfect protein base and thighs offer more flavor if you have them
• Soy sauce: brings that essential umami flavor look for low sodium if you prefer to control the salt level
• Honey: creates the sticky sweetness that makes this sauce irresistible use local honey for best flavor
• Fresh garlic cloves: minced finely are essential the more the merrier in this dish
• Fresh ginger: adds warmth and complexity worth buying fresh rather than using powder
• Red chili flakes: provide customizable heat adjust according to your spice preference
• Cornstarch: creates the thickening magic that turns the sauce glossy and clingy
• Vegetable oil: with a high smoke point works best for the high heat cooking
• Rice noodles or egg noodles: both work beautifully egg noodles have a richer texture
• Green onions: for garnish add freshness and color to the finished dish
• Sesame seeds: provide subtle crunch and visual appeal choose toasted for more flavor

Step-by-Step Instructions

Prepare The Sauce:

Whisk together soy sauce honey minced garlic grated ginger and chili flakes in a small bowl until well combined. The honey might resist mixing at first but keep whisking until everything is fully incorporated. This sauce is the heart of the dish so make sure your garlic is very finely minced to distribute its flavor throughout.

Coat The Chicken:

Toss chicken pieces with cornstarch in a medium bowl ensuring each piece gets an even coating. This step is crucial as the cornstarch not only helps the chicken brown beautifully but also provides the foundation for the sauce to cling to. Make sure to shake off any excess cornstarch to prevent clumping.

Cook The Chicken:

Heat oil in a large skillet or wok over medium high heat until shimmering. Add the cornstarch coated chicken pieces in a single layer without overcrowding the pan. Let them cook undisturbed for about 2 minutes before stirring to develop a golden crust. Continue cooking for 6 8 minutes total until the chicken is cooked through with crispy edges.

Create The Sticky Sauce:

Pour the prepared sauce into the hot skillet with the cooked chicken. The sauce will bubble vigorously at first which is exactly what you want. Stir constantly for 2 3 minutes as the sauce thickens and becomes glossy. You'll know it's ready when it coats the back of a spoon and leaves a clear path when you run your finger through it.

Prepare The Noodles:

Cook your choice of noodles according to package directions while the sauce simmers. For rice noodles this usually means soaking in hot water rather than boiling. Slightly undercook the noodles as they will continue cooking when added to the hot sauce. Drain thoroughly to prevent watering down your beautiful sauce.

Combine Everything:

Add the drained noodles directly to the skillet with the sticky chicken and sauce. Use tongs to toss everything together ensuring every strand gets coated in that glorious sauce. Keep the heat on medium and continue tossing for about a minute to allow the noodles to absorb some of the flavor.

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The minced garlic is what makes this dish truly special. I learned through much trial and error that taking time to mince it very finely rather than using a press gives a more complex flavor as it cooks in the sauce. One night when cooking for friends I accidentally doubled the garlic and discovered it was even better that way now I always use at least four large cloves.

Storage Tips

This dish keeps remarkably well in the refrigerator for up to three days stored in an airtight container. The flavors actually intensify overnight making the leftovers sometimes even better than the original meal. When reheating add a small splash of water or chicken broth to loosen the sauce as it will thicken substantially when cold. For best results reheat in a skillet rather than microwave to maintain the texture of both chicken and noodles.

Simple Variations

While the classic recipe is perfect as written there are endless ways to customize it based on what you have available. Swap the protein for shrimp which cooks even faster or pressed tofu for a vegetarian option. The sauce works beautifully with different noodle varieties from traditional ramen to Italian spaghetti in a pinch. For a veggie boost stir in some quickly blanched broccoli snow peas or thinly sliced bell peppers during the final minute of cooking.

Serving Suggestions

Serve these sticky noodles family style in a large serving bowl with extra sliced green onions and sesame seeds on top for everyone to help themselves. For a complete meal add a simple side of cucumber salad dressed with rice vinegar and a touch of sugar to cut through the richness of the main dish. If serving for guests small bowls of additional chili oil sambal or sriracha allow everyone to adjust the heat level to their preference.

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Pro Tips

Always prepare all ingredients before heating your pan as this recipe moves quickly once you start cooking

Pat chicken completely dry before coating with cornstarch for the crispiest exterior

Cook noodles just until al dente as they will continue softening in the hot sauce

Recipe FAQs

→ What type of noodles work best for this dish?

Both rice noodles and egg noodles work perfectly. Rice noodles provide a lighter texture, while egg noodles offer a richer, heartier base. Choose based on your preference or what you have available.

→ Can I make this dish with different proteins?

Absolutely! Shrimp, beef strips, or firm tofu work excellently as substitutes for chicken. Just adjust cooking times accordingly - shrimp cooks faster (2-3 minutes), while beef may need slightly longer depending on the cut.

→ How spicy is the sauce?

The heat level is mild with just ½ teaspoon of chili flakes. For a milder version, omit the chili flakes completely. If you prefer more heat, double the amount of chili flakes or add a drizzle of sriracha to the sauce.

→ How can I make this dish gluten-free?

Simply substitute regular soy sauce with gluten-free tamari or coconut aminos, and use gluten-free noodles such as rice noodles, 100% buckwheat soba, or gluten-free pasta alternatives.

→ Can I prepare components ahead of time?

Yes! You can prepare the sauce mixture up to 3 days in advance and store it in the refrigerator. You can also slice the chicken and store it separately. Cook the noodles fresh when you're ready to assemble the final dish for best texture.

→ What vegetables pair well with this dish?

Broccoli, bell peppers, snap peas, carrots, and baby bok choy all complement these noodles beautifully. Add quick-cooking vegetables during the last few minutes of cooking the sauce, or serve stir-fried vegetables alongside.