Sticky Garlic Chicken Noodles
These Sticky Garlic Chicken Noodles feature tender chicken and perfectly cooked noodles coated in a luscious, savory-sweet garlic sauce. Ready in under 30 minutes, this recipe is perfect for a quick and satisfying weeknight meal. It's a flavorful and irresistible dish you'll want to make again and again.
Equipment
- Large bowl
- Medium bowl
- Measuring cups and spoons
- Whisk
- Large Skillet or Wok
- Pot for noodles
- Colander
- Stirring spoon or spatula
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce for chicken marinade
- 1 tablespoon cornstarch for chicken marinade
- 1 teaspoon sesame oil for chicken marinade
- ½ teaspoon ground ginger for chicken marinade
- 8 ounces noodles spaghetti, linguine, or your favorite type
- 4 tablespoons soy sauce for sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon sesame oil for sauce
- ½ teaspoon red pepper flakes optional, for heat
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Prepare the Chicken: In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and ½ teaspoon ground ginger. Mix well and set aside for at least 15 minutes.
- Cook the Noodles: Cook the noodles according to package directions until al dente. Reserve about ½ cup of the pasta water before draining. Drain the noodles and set them aside.
- Make the Sticky Garlic Sauce: In a medium bowl, whisk together 4 tablespoons soy sauce, 2 tablespoons brown sugar, 2 tablespoons honey, 2 tablespoons rice vinegar, 4 minced garlic cloves, 1 teaspoon sesame oil, and ½ teaspoon red pepper flakes (if using).
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Cook in batches if necessary.
- Combine Everything: Pour the sticky garlic sauce over the cooked chicken in the skillet. Bring to a simmer and then add the cornstarch slurry (cornstarch mixed with water). Cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Add a splash of the reserved pasta water to thin the sauce if needed.
- Add the Noodles: Add the cooked noodles to the skillet with the chicken and sauce. Toss everything together until the noodles are well coated.
- Garnish and Serve: Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.
Notes
For a thinner sauce, add more reserved pasta water. Adjust the amount of red pepper flakes to your spice preference. To prevent noodles from sticking, toss with a little sesame oil after draining. Broccoli florets, sliced bell peppers, snap peas, or shredded carrots can be added. Chicken can be substituted with shrimp, tofu, or ground pork. Try using ramen, udon, or zucchini noodles. Adjust sweetness by changing the brown sugar and honey amounts. The sauce can be made in advance and stored in the refrigerator for up to 3 days.