Why Make This Sticky Garlic Chicken Noodles
Sticky Garlic Chicken Noodles come together in one pan with minimal effort and maximum flavor. This dish is perfect for a busy weeknight dinner, bringing together tender pieces of chicken coated in a sweet and savory sauce that clings to every noodle. The combination of garlic and ginger gives it an aromatic essence, while the heat from chili flakes adds a lovely kick for those who enjoy a little spice. The visual appeal of shiny, coated noodles garnished with fresh green onions and sesame seeds makes this dish not just tasty, but also Instagram-worthy!
How to Make Sticky Garlic Chicken Noodles
Making Sticky Garlic Chicken Noodles is incredibly straightforward despite the big flavors. First, you’ll cook the noodles to your liking and set them aside. While those are cooking, toss your bite-sized chicken pieces in cornstarch to create a light crust as they brown in the pan, locking in moisture. Then, whip up the glorious sticky sauce using simple pantry ingredients. Finally, combine everything in the pan, allowing the noodles to soak up all that delicious sauce. It’s a one-pan meal that will have your family raving and asking for seconds.
Ingredients:
- 1 lb chicken breast or thighs (cut into bite-sized pieces)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 tablespoons honey (raw or mild-flavored)
- 4 cloves garlic (minced)
- 1 teaspoon grated ginger (fresh preferred)
- 1/2 teaspoon red chili flakes (optional)
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 8 oz noodles (rice noodles or egg noodles)
- 2 green onions (chopped)
- 1 teaspoon sesame seeds (optional)
Directions:
Begin by boiling a medium pot of salted water. Cook the noodles according to package instructions until al dente, typically around 6-8 minutes. Drain them thoroughly and toss with a little oil to prevent sticking, then set aside.
If your chicken isn’t already cut, slice it into uniform bite-sized pieces (about 1-inch chunks). Toss the chicken in a bowl with 2 tablespoons of cornstarch until each piece is evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Carefully add the cornstarch-coated chicken in a single layer, ensuring you don’t overcrowd the pan. Cook for 4-5 minutes on each side until golden brown and thoroughly cooked (internal temperature of 165°F). Remove the chicken and set aside on a plate.
In the same skillet, add the minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant but avoid browning them—watch closely to prevent burning.
Next, stir in the soy sauce, honey, and red chili flakes if you’re using them. Allow this mixture to cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the back of a spoon. For a thicker sauce, whisk together another 1-2 teaspoons of cornstarch with equal parts water and stir into the bubbling mixture.
Return the cooked chicken to the skillet, tossing it for about 1 minute until every piece is generously coated in the sticky sauce.
Finally, add the cooked noodles to the skillet. Toss everything thoroughly for another minute until the noodles are heated through and coated with the sauce. Remove from heat.
Before serving, sprinkle with chopped green onions and sesame seeds. Serve hot immediately to enjoy the full flavor experience!
Nutritional Information
Per serving (assuming 4 servings):
- Calories: 450
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 90mg
- Sodium: 860mg
- Total Carbohydrates: 46g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 36g
How to Serve Sticky Garlic Chicken Noodles
These noodles make for a delightful main dish. Serve them hot, garnished with extra green onions and a sprinkle of sesame seeds for crunch. Pair them with a fresh side salad or steamed vegetables to balance out the meal. It’s perfect for family dinners, casual get-togethers, or even as comforting leftovers for lunch.
How to Store Sticky Garlic Chicken Noodles
If you happen to have leftovers (although they’re hard to resist!), allow them to cool completely before storing. Place them in an airtight container in the fridge, where they’ll stay fresh for 3-4 days. You can reheat them in a skillet on medium heat, adding a splash of water or broth to prevent sticking.
Expert Tips for Perfect Sticky Garlic Chicken Noodles
- For an even quicker weeknight dinner, use pre-cooked chicken or shredded rotisserie chicken.
- Don’t skip the cornstarch coating; it not only creates a great texture but also helps the sauce adhere.
- Adjust the chili flakes based on your heat preference; feel free to leave them out for a milder dish.
- If you prefer whole-grain or higher-protein noodles, feel free to experiment with those options.
Delicious Variations
- Vegetarian Option: Substitute the chicken with tofu or tempeh for a plant-based version. Press and sauté the tofu for a firmer texture.
- Add Vegetables: Throw in some bell peppers, bok choy, or snap peas while sautéing the garlic for added nutrients and flavors.
- Peanut Butter Sauce: Swap the honey and soy sauce with a mix of peanut butter and soy sauce for a nutty twist.
Frequently Asked Questions
Can I use gluten-free noodles?
Absolutely! Using rice noodles or gluten-free pasta works perfectly. Just ensure the soy sauce is replaced with tamari.How can I make this dish spicier?
You can increase the amount of red chili flakes or add a splash of Sriracha to the sauce for an extra kick.Can I freeze Sticky Garlic Chicken Noodles?
Yes, you can freeze them! Store in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Conclusion
Sticky Garlic Chicken Noodles are a delicious and hearty dish that brings joy to any table. With its combination of flavors and ease of preparation, it stands out as a go-to recipe for busy nights or special occasions. Give this recipe a try; it might just become a new favorite in your household! If you enjoyed making this dish or have variations of your own, share your thoughts below. Happy cooking!
Sticky Garlic Chicken Noodles
Ingredients
Method
- Begin by boiling a medium pot of salted water. Cook the noodles according to package instructions until al dente, typically around 6-8 minutes.
- Drain them thoroughly and toss with a little oil to prevent sticking, then set aside.
- If your chicken isn't already cut, slice it into uniform bite-sized pieces (about 1-inch chunks). Toss the chicken in a bowl with 2 tablespoons of cornstarch until each piece is evenly coated.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Carefully add the cornstarch-coated chicken in a single layer, ensuring you don’t overcrowd the pan.
- Cook for 4-5 minutes on each side until golden brown and thoroughly cooked (internal temperature of 165°F). Remove the chicken and set aside on a plate.
- In the same skillet, add the minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant but avoid browning them—watch closely to prevent burning.
- Next, stir in the soy sauce, honey, and red chili flakes if you’re using them. Allow this mixture to cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the back of a spoon.
- For a thicker sauce, whisk together another 1-2 teaspoons of cornstarch with equal parts water and stir into the bubbling mixture.
- Return the cooked chicken to the skillet, tossing it for about 1 minute until every piece is generously coated in the sticky sauce.
- Finally, add the cooked noodles to the skillet. Toss everything thoroughly for another minute until the noodles are heated through and coated with the sauce.
- Remove from heat and before serving, sprinkle with chopped green onions and sesame seeds.