Sticky Garlic Chicken Noodles
I’ll never forget the first time I made sticky garlic chicken noodles. It was a chilly evening, and I had just come home after a long day at work. I wanted something comforting and delicious, quick enough that I didn’t have to spend hours in the kitchen. As I pulled out my ingredients, I could already smell the garlic and ginger filling the kitchen with warmth. This dish became a staple in my home, and I reckon it will be a favorite in yours too. Not only does it satisfy your taste buds, but it’s also perfect for family gatherings, casual weeknight dinners, or even meal prep for the week. Let’s dive into why you should make this flavorsome recipe and how you can do it successfully.
Why make this recipe?
First off, the taste is simply out of this world! You get the perfect balance of savory soy sauce, natural sweetness from honey, and a kick of warmth from the garlic and ginger. It’s no wonder this dish receives rave reviews and second helpings at the dinner table!
Secondly, the recipe is quick and easy, making it perfect for busy weeknights. You can whip this up in about 30 minutes, meaning you can enjoy a homemade meal without spending hours cooking. It’s also a great budget-friendly option; most of the ingredients are pantry staples, so you won’t break the bank.
Kids love it too! The sticky sauce and noodles make it an appealing dish for young eaters, encouraging them to try new flavors without overwhelming their taste buds. It’s also a fantastic recipe for beginners. If you’re not an experienced cook yet, don’t worry! I’ll guide you through each step, and before you know it, you’ll be a pro in the kitchen.
How to make Sticky Garlic Chicken Noodles
Making sticky garlic chicken noodles offers you a pleasant culinary experience. You’ll spend about 30 minutes from start to finish, with minimal fuss. A large skillet or wok, a medium pot for cooking the noodles, and some mixing bowls are all the special tools you’ll need.
This recipe requires just a few simple steps, and the reward is delicious comfort food that brings everyone to the table. Let’s get cooking!
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)
Step-by-step directions
Bring a medium pot of salted water to a rolling boil. Cook the noodles according to package instructions until al dente, usually 6-8 minutes. Drain them thoroughly and toss with a little oil to prevent sticking, then set aside.
If the chicken isn’t already cut, slice it into uniform bite-sized pieces (about 1-inch chunks). Toss the chicken pieces in a bowl with 2 tablespoons of cornstarch until you coat them evenly with a light dusting.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the cornstarch-coated chicken in a single layer without overcrowding. Cook for about 4-5 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. When done, remove the chicken to a plate and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant but not browned—keep an eye on it to avoid burning.
Stir in the soy sauce, honey, and red chili flakes if you’re using them. Cook for about 2-3 minutes, stirring constantly until the sauce thickens slightly and coats the back of a spoon. If you want a thicker sauce, whisk 1-2 teaspoons of additional cornstarch with an equal part of water and stir that into the bubbling sauce.
Return the cooked chicken to the skillet and toss it for about 1 minute until every piece is coated in the sticky sauce.
Add the cooked noodles to the skillet. Toss everything thoroughly for another minute until the noodles are warmed through and completely covered in the delicious sauce. Remove from heat.
Finally, sprinkle with chopped green onions and sesame seeds before serving hot immediately.
How to serve Sticky Garlic Chicken Noodles?
When it comes to serving this dish, the options are plentiful! Serve it in large bowls and let everyone dig in family-style. You can complement it with a side of steamed broccoli or sautéed vegetables to add some color and nutrition. A simple cucumber salad or a fresh side of edamame works wonderfully to round off the meal.
For garnishing, a little extra sprinkle of sesame seeds or some crushed peanuts can add a nice crunch and flavor. If you enjoy a bit of heat, offer some extra red chili flakes on the side for those who like their meals spicy.
How to store Sticky Garlic Chicken Noodles?
Leftovers? You bet! Store any leftovers in an airtight container in the fridge, and they’ll stay fresh for up to 3 days. When it comes to freezing, keep the noodles and chicken in a freezer-safe container for up to 2 months. To reheat, simply thaw in the fridge overnight, and then microwave or heat in a skillet until warmed through. Adding a splash of soy sauce or a drizzle of oil can help revive the sticky sauce when reheating.
Tips for perfect Sticky Garlic Chicken Noodles
Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure it browns nicely. Overcrowding steams the chicken rather than allowing it to sear.
Watch the Garlic: Garlic can turn bitter if overcooked, so keep a close eye on it when you sauté. Once it’s fragrant, it’s time to move on to the next step!
Adjust Sauce Thickness: If your sauce seems too thin, feel free to mix more cornstarch with water and stir it in. A little guidance can help you achieve the desired consistency.
Taste as You Go: Don’t be shy to taste and adjust the seasonings to your preference. More soy sauce for saltiness or extra honey for sweetness can elevate the dish.
Use Fresh Ingredients: Fresh garlic and ginger pack a lot of flavors. Whenever possible, opt for fresh over dried or powdered versions!
Variations
If you’d like to switch things up, here are a few variations to consider:
Vegetarian Version: Replace chicken with tofu or a mix of colorful veggies like bell peppers and snap peas. Tofu absorbs the sauce beautifully, giving you that sticky goodness.
Add Pineapple: For a sweet and tangy twist, add diced pineapple to the sauce. It complements the savory aspects beautifully and adds a fun pop to your dish!
Spicy Version: Up the heat with sliced jalapeños or a dash of sriracha in the sauce. This addition can give your dish a delightful kick, perfect for spice lovers!
FAQs about Sticky Garlic Chicken Noodles
Can I substitute chicken?
Absolutely! You can use shrimp, tofu, or even tempeh as great alternatives to chicken. Adjust the cooking time as necessary when using different proteins.
Why did my noodles become mushy?
Overcooking the noodles can lead to a mushy texture. Always cook them according to the package instructions and remember that they will continue to cook slightly in the skillet when you toss them with the sauce.
Will it work if I use less honey?
Yes! If you want the dish less sweet, feel free to reduce the honey to your taste. Just keep in mind that it helps balance the savory soy sauce.
Roll up your sleeves and give Sticky Garlic Chicken Noodles a try! I’m confident that you and your loved ones will find this dish as delightful as I do. Happy cooking!
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Sticky Garlic Chicken Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A comforting and quick dish featuring tender chicken and noodles in a sticky garlic sauce, perfect for weeknight dinners.
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)
Instructions
- Bring a medium pot of salted water to a rolling boil. Cook the noodles according to package instructions until al dente, usually 6-8 minutes. Drain and toss with a little oil to prevent sticking, then set aside.
- If needed, slice the chicken into uniform bite-sized pieces. Toss with 2 tablespoons of cornstarch until evenly coated.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic and grated ginger for 30-60 seconds until fragrant.
- Stir in soy sauce, honey, and red chili flakes, cooking for 2-3 minutes until the sauce thickens slightly.
- Return the chicken to the skillet, tossing for about 1 minute until coated in sauce.
- Add the cooked noodles to the skillet, tossing thoroughly for another minute until covered in sauce. Remove from heat.
- Sprinkle with chopped green onions and sesame seeds before serving hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, keep in a freezer-safe container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg
Keywords: chicken, noodles, stir fry, quick dinner, comfort food