Sticky Garlic Chicken Noodles Recipe

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Welcome to the world of sticky garlic chicken noodles where everything is saucy, slightly sinful, and somehow totally acceptable for weeknight dinner. If you are the type who enjoys big flavors without drama, you are about to make a friend for life.

If you want the exact recipe vibe but with a little twist, check out this sticky garlic chicken noodles recipe for a similar approach. You in? Good. Let us get saucy.

Why This Recipe is Awesome

• It hits sweet salty spicy garlicky all at once. Your taste buds will throw a tiny party.
• It cooks fast. Like "start when you are hungry and finish before Netflix finishes an episode" kind of fast.
• It works with chicken breast or thighs, rice noodles or egg noodles, and your dignity stays intact.
• It is idiot proof. Really. Toss, fry, toss again. If I can wrestle this together, you can too.

Ingredients You’ll Need

• 1 lb chicken breast or thighs, cut into bite-sized pieces. Go with thighs if you like moist chicken, breasts if you are pretending to be healthy.
• 1/4 cup soy sauce. The salty backbone of everything.
• 3 tbsp honey. Sticky magic agent.
• 4 garlic cloves, minced. More garlic is always an acceptable life choice.
• 1 tsp grated ginger. Fresh if you can, ground if you must.
• 1/2 tsp red chili flakes (optional). Add if you like a tiny kick or if you live dangerously.
• 2 tbsp cornstarch. This makes the chicken gloriously sticky and slightly crispy.
• 2 tbsp vegetable oil. For frying and drama.
• 8 oz noodles rice noodles or egg noodles. Pick your weapon of choice.
• 2 green onions, chopped. For that bright finish.
• 1 tsp sesame seeds (optional). Pretty and slightly nutty.

Step-by-Step Instructions

1. In a bowl, mix soy sauce, honey, minced garlic, grated ginger, and red chili flakes (if using) thoroughly to form a flavorful sauce.
2. Toss the bite-sized chicken pieces with cornstarch until each piece is evenly coated. This will help create a sticky, crispy texture when cooked.
3. Warm the vegetable oil in a large skillet or wok over medium-high heat to get it hot enough for frying the chicken.
4. Add the coated chicken to the skillet and cook for about 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked through.
5. Pour the prepared sauce over the cooked chicken and stir well to coat all pieces. Let the sauce simmer for 2 to 3 minutes until it thickens and becomes sticky.
6. Meanwhile, cook the noodles according to the package instructions until tender. Drain and set them aside.
7. Add the cooked noodles to the skillet with the sticky chicken and toss well to evenly distribute the sauce and chicken throughout.
8. Sprinkle chopped green onions and sesame seeds (if using) over the top for a fresh finish and extra flavor before serving hot.

Common Mistakes to Avoid

• Not coating the chicken evenly with cornstarch. If you skip this, you lose the glorious sticky crust. Do not be lazy here.
• Crowding the pan. Dumping too much chicken in at once cools the oil and makes soggy chicken. Cook in batches if needed.
• Overcooking the garlic in the sauce. Burnt garlic tastes bitter not sophisticated. Add garlic to the sauce and let it simmer gently.
• Using too much sauce before the noodles are in. You want the sauce thick and clingy, not a soup. Let it reduce a tad before adding the noodles.
• Skipping fresh green onions. They add brightness and texture. You will regret the blandness if you skip them.
• Thinking you can skip preheating the pan. That is a rookie move. Heat matters. Get that pan hot.

If you want other ideas for similar dishes or a full-on sticky bowl experience, I like this savory sticky chicken bowls version for meal prep vibes.

Alternatives & Substitutions

• No chicken on hand? Swap in tofu or shrimp and adjust cooking time. Tofu needs a little pressing and shrimp cooks in minutes.
• No cornstarch? Use all-purpose flour or arrowroot as a substitute. Cornstarch just gives that perfect glossy finish though.
• Out of honey? Maple syrup or brown sugar works in a pinch. I prefer honey but will not judge your syrup life choices.
• Low sodium soy sauce? Use it and add a pinch of salt at the end if needed. Taste along the way.
• Want more veggies? Toss in bell peppers, snap peas, or bok choy when you add the sauce. They will join the party and make you feel virtuous.
• Want to glam it up? Finish with a squeeze of lime and a few cilantro leaves for freshness. Totally optional but tasty.

If you like a slightly sweeter, more caramelized twist try adapting the sauce like we do in this honey garlic chicken ideas recipe for inspiration. IMO, small tweaks keep dinner interesting.

FAQ

Q Is this freezer friendly?
A Can you freeze it? Sure. Freeze only the chicken and sauce separately from the noodles if possible. Reheat gently and toss with freshly cooked noodles for best texture.

Q Can I make this gluten free?
A Yes. Use tamari or a gluten free soy sauce and ensure your noodles are certified gluten free. Cornstarch is naturally gluten free so that part is safe.

Q How spicy is it with the chili flakes?
A Mild unless you double the flakes. Want heat? Add a drizzle of sriracha at the end. Want calm? Skip the flakes and breathe easy.

Q Can I use pre cooked rotisserie chicken?
A Absolutely. Add the chicken when you would add the cooked chicken in step 5 so it warms and soaks up the sauce without drying out.

Q Will the noodles get soggy if I add them early?
A They can. Add the noodles at the step listed and toss quickly so the sauce clings. If you need to hold them, toss with a little oil to prevent sticking.

Q Can I make this in advance for meal prep?
A Yes. Store chicken and sauce in one container and noodles in another. Reheat and combine when ready. Keeps well for three to four days.

Q Any tips for extra sticky sauce?
A Let the sauce simmer a little longer before adding the noodles and always coat the chicken well. A tiny cornstarch slurry at the end can save you if the sauce gets thin.

Final Thoughts

There you go. A quick, bold, and sticky noodle dish that feels like ordering takeout but costs way less and gives you bragging rights. You learned to coat the chicken, keep the pan hot, and not to be intimidated by garlic. That is progress.

Now go impress someone or just treat yourself. You earned it and you deserve noodles that hug your fork.

Conclusion

If you want another delicious take on garlic chicken noodles with crisp textures and fast prep, check out this version called 20 minute Crispy Garlic Chicken Noodles for inspiration and extra tips.

Sticky Garlic Chicken Noodles

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free (if using gluten-free noodles and soy sauce)

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Description

A quick and bold sticky noodle dish that combines sweet, salty, and spicy flavors, perfect for a weeknight dinner.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 1/4 cup soy sauce
• 3 tbsp honey
• 4 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 tsp red chili flakes (optional)
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 8 oz rice noodles or egg noodles
• 2 green onions, chopped
• 1 tsp sesame seeds (optional)

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Instructions

1. In a bowl, mix soy sauce, honey, minced garlic, grated ginger, and red chili flakes thoroughly to form a flavorful sauce.
2. Toss the chicken pieces with cornstarch until evenly coated.
3. Heat vegetable oil in a skillet over medium-high heat.
4. Add coated chicken and cook for 6-8 minutes until golden brown and fully cooked.
5. Pour the sauce over the chicken and simmer for 2-3 minutes until thickened.
6. Cook noodles according to package instructions, then drain.
7. Add noodles to the skillet and toss to coat with the sauce and chicken.
8. Garnish with green onions and sesame seeds before serving.

Notes

For added flavor, consider squeezing lime and adding cilantro leaves before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 900mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg

Keywords: sticky chicken, garlic noodles, quick dinner, Asian cuisine, chicken recipe