Sticky Garlic Chicken Noodles – Sweet, Savory & So Flavorful
This Sticky Garlic Chicken Noodles recipe is packed with bold flavors! Tender chicken and chewy noodles are coated in a sweet and savory garlic sauce, making it the perfect weeknight dinner or quick family meal. Easy to make, incredibly delicious, and sure to become a favorite!
Equipment
- Wok or large skillet
- Mixing bowls
- Whisk & spatula
- Tongs
- Knife + cutting board
- Measuring cups & spoons
- Optional: garlic press, silicone spatula
Ingredients
Chicken & Marinade:
- 1 lb chicken breast or thighs, thinly sliced
- 1–2 tsp soy sauce
- 1 tsp honey
- 1 clove garlic, minced
Noodles:
- 8 oz noodles (egg noodles, udon, or rice noodles)
Vegetables (optional):
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- Other vegetables as desired
Sticky Garlic Sauce:
- 3 tbsp soy sauce
- 1–2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch or arrowroot
- 2–3 cloves garlic, minced
- ¼ cup water or chicken broth
Garnish (optional):
- Sesame seeds
- Chopped scallions
- Chili flakes
Instructions
- Prep Ingredients: Slice chicken and vegetables. Cook noodles according to package instructions; drain and set aside.
- Marinate Chicken: Combine chicken with 1–2 tsp soy sauce, 1 tsp honey, and minced garlic. Let sit 15–30 minutes.
- Make Sauce: Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, cornstarch, and water or broth until smooth.
- Cook Chicken: Heat oil in wok or skillet over medium-high heat. Sear chicken until golden brown and cooked through, 4–5 minutes. Remove and set aside.
- Stir-Fry Vegetables: Quickly sauté vegetables for 2–3 minutes until crisp-tender.
- Combine Noodles & Sauce: Return chicken to pan. Add noodles and pour sauce gradually, tossing to coat evenly. Cook 1–2 minutes until sauce thickens and noodles are glossy.
- Serve: Plate noodles, garnish with sesame seeds, scallions, or chili flakes. Serve immediately.
- Pro Tip: Add sauce gradually to prevent clumping and ensure noodles are evenly coated.
Notes
- Protein swaps: Tofu, shrimp, or beef work well.
- Noodle alternatives: Rice noodles, udon, soba, or zucchini noodles.
- Vegetables: Snap peas, mushrooms, bok choy, or carrots.
- Storage: Store in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of water or sauce.
- Spice: Adjust sriracha or chili flakes to taste.
- Tips for stickiness: Use cornstarch or arrowroot slurry, and toss noodles gently to coat evenly.