Sticky Garlic Chicken Noodles

Quick and easy Sticky Garlic Chicken Noodles made with simple pantry ingredients and a bold honey garlic sauce — ready in just 30 minutes for the perfect weeknight dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

1 lb chicken breast or thighs cut into bite-sized pieces
0.25 cup soy sauce use gluten-free soy sauce for a gluten-free version
3 tbsp honey
4 garlic cloves minced
1 tsp fresh ginger grated
0.5 tsp red chili flakes optional
2 tbsp cornstarch
2 tbsp vegetable oil or sesame oil for extra flavor
8 oz noodles rice noodles or egg noodles both work well
2 green onions chopped, for garnish
1 tsp sesame seeds optional, for garnish

Equipment

large skillet or wok
Whisk or fork
Cutting board and knife
Measuring cups and spoons
colander

Method

In a bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and red chili flakes to make the sticky garlic sauce. Set aside.
Toss the chicken pieces with cornstarch until every piece is evenly coated. This helps create that beautiful golden crust.
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add chicken in a single layer and cook until golden and cooked through, about 6–8 minutes, stirring occasionally. Work in batches if your skillet is small to avoid steaming.
Pour the sauce over the cooked chicken and stir to coat. Let it simmer for 2–3 minutes until the sauce thickens and becomes sticky.
Meanwhile, cook noodles according to package instructions. Drain and give them a quick rinse to prevent sticking.
Add the drained noodles to the skillet and toss everything together until the noodles are well coated in the sauce.
Garnish with chopped green onions and sesame seeds. Serve immediately and enjoy!

Notes

For deeper flavor, marinate the chicken in the sauce for 30 minutes before cooking. Taste and adjust the sauce before serving — add more honey for sweetness or more chili flakes for heat. Leftovers keep in an airtight container in the refrigerator for up to 4 days. For freezing, store the chicken and sauce separately from the noodles for up to 2 months.