Description
Sticky Garlic Chicken Noodles is a quick and flavorful stir-fry featuring tender chicken, chewy noodles, and a sweet-savory garlic sauce with hints of soy, honey, and sesame. This takeout-inspired meal comes together in under 30 minutes and is perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz lo mein noodles, ramen noodles, or spaghetti
- 2 tablespoons vegetable oil
- 5 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced
- 1 tablespoon sesame seeds, for garnish
- Sticky Garlic Sauce:
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Cook the noodles according to the package directions until just al dente. Drain and set aside.
- In a small bowl, whisk together the soy sauce, honey, brown sugar, oyster sauce, rice vinegar, sesame oil, and sriracha.
- Mix the cornstarch with the water to make a slurry and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook for 6-8 minutes until browned and fully cooked.
- Add the garlic and ginger, cooking for 30 seconds until fragrant.
- Pour the sauce into the skillet and bring to a gentle simmer.
- Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and becomes glossy.
- Add the cooked noodles and toss until evenly coated in the sticky garlic sauce.
- Cook for another 1-2 minutes until everything is heated through.
- Garnish with sliced green onions and sesame seeds.
- Serve immediately.
Notes
- Chicken thighs can be substituted for extra juicy meat.
- Add broccoli, bell peppers, carrots, or snap peas for more vegetables.
- Adjust the sriracha to your preferred spice level.
- Do not overcook the noodles to prevent them from becoming mushy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired