Sticky Garlic Chicken Noodles hold a special place in my heart. I remember the first time I made them for my family; it was a chilly evening, and I craved something warm and comforting. As the sweet and savory aroma filled the kitchen, I instantly knew I had created a winner. These noodles became a family favorite not just for their incredible taste, but also for how quickly I could whip them up after a busy day. So, gather around the table, because this dish is perfect for family gatherings and a surefire way to impress your loved ones.
Why make this recipe?
You really should try making Sticky Garlic Chicken Noodles for a variety of reasons. First off, the taste is simply mouthwatering. The combination of soy sauce, honey, garlic, and ginger brings a delightful mix of flavors that dance on your palate. Plus, it only takes about 30 minutes from start to finish, making it a quick weeknight dinner option.
This recipe is also budget-friendly. You can find all the ingredients at your local grocery store, and you probably already have most of them in your pantry. Even better, kids absolutely love it—who can resist noodles coated in a sticky, sweet sauce? If you’re a beginner in the kitchen, this recipe is perfect for you. It helps you build your confidence and impress your family and friends without requiring advanced cooking skills.
How to make Sticky Garlic Chicken Noodles
Making Sticky Garlic Chicken Noodles is a fantastic experience that combines quick prep time with satisfying results. This dish takes about 30 minutes to prepare, making it perfect for a busy weeknight. As for tools, you’ll need a large skillet or wok, a medium pot for boiling the noodles, and some basic kitchen utensils. Don’t worry; you don’t need any fancy equipment to bring this dish to life!
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 the package instructions until al dente, usually about 6-8 minutes. Drain the noodles thoroughly, toss them with a little oil to prevent sticking, and set them aside.
Cut the chicken into uniform bite-sized pieces (about 1-inch chunks) if you haven’t done so already. Toss the chicken pieces in a bowl with 2 tablespoons of cornstarch until they’re evenly coated 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 the chicken turns golden brown and reaches an internal temperature of 165°F. Once cooked, remove the chicken to a plate and set it aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant but not browned, watching closely to prevent burning.
Stir in the soy sauce and honey, along with the 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. For a thicker sauce, whisk 1-2 teaspoons of additional cornstarch with equal parts water and stir it into the bubbling sauce.
Return the cooked chicken to the skillet and toss for about 1 minute until every piece is fully coated in the sticky sauce.
Add the cooked noodles to the skillet and toss thoroughly for another minute until the noodles are warmed through and well-coated in the sauce. Remove from heat.
Finally, sprinkle with chopped green onions and sesame seeds. Serve hot immediately to enjoy the best texture and flavor.
How to serve Sticky Garlic Chicken Noodles?
Serving Sticky Garlic Chicken Noodles is easy and can be quite versatile. Plating this dish is always impressive; just a simple bowl or a nice plate will do. You can add a side of steamed vegetables, like broccoli or snap peas, for color and nutrition. If you want to elevate the dish further, thinly sliced carrots and bell peppers add a beautiful crunch and vibrant colors.
Feel free to garnish with a sprinkle of crushed red pepper for a hint of heat. You could also serve it alongside a fresh cucumber salad dressed in lime juice, which contrasts beautifully with the sticky sweet flavors.
How to store Sticky Garlic Chicken Noodles?
Storing any leftovers is simple. Keep them in an airtight container in the refrigerator, and they should last for about 3-4 days. When you’re ready to eat again, just reheat in the microwave or on the stove with a splash of water to regain that delicious stickiness.
If you want to freeze the noodles, they’ll hold up well for about 2 months in a freezer-safe container. To reheat, simply thaw in the fridge overnight and reheat on the stovetop until hot.
Tips for perfect Sticky Garlic Chicken Noodles
Don’t overcrowd the pan: When cooking the chicken, make sure to give each piece space. Overcrowding can cause the meat to steam instead of sear, preventing that lovely golden-brown exterior.
Watch the garlic: Garlic can burn quickly, which gives it a bitter taste. Keep an eye on it as it cooks; as soon as it’s fragrant, move on to the next step.
Adjust sweetness: Depending on your taste preference, you can modify the amount of honey. For a less sweet dish, reduce the honey slightly.
Timing: Have all your ingredients prepped and measured before you start cooking. It keeps the process smooth and prevents overcooking anything in the skillet while you scramble for what to add next.
Thicker sauce: If you prefer a thicker sauce, don’t hesitate to add more cornstarch mixed with water until you reach the desired consistency.
Variations
To mix things up, here are a few variations you can try:
Add vegetables: Incorporate bell peppers, snap peas, or carrots to the dish. Stir-fry them quickly after the chicken and before adding the sauce for added crunch and nutrition.
Swap proteins: Try making this with shrimp or tofu instead of chicken. Just adjust the cooking times to ensure everything is cooked properly.
Gluten-free option: Use tamari instead of soy sauce if you want to make this dish gluten-free, ensuring everyone can enjoy it.
FAQs about Sticky Garlic Chicken Noodles
Can I substitute chicken with something else?
Absolutely! You can easily swap chicken with tofu for a vegetarian version or use shrimp for a seafood twist. Just remember to adjust the cooking times accordingly.
What if I don’t have cornstarch?
If you run out of cornstarch, you can substitute it with equal amounts of all-purpose flour; just be aware that this may slightly alter the texture of the sauce.
Can I add other spices or herbs?
Yes! Feel free to experiment with different spices like black pepper, or fresh herbs like cilantro or basil for an extra flavor kick.
Creating these Sticky Garlic Chicken Noodles is a delightful culinary adventure that’s sure to become a regular on your menu. So grab your ingredients, gather your loved ones, and enjoy a delicious meal together!
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Sticky Garlic Chicken Noodles
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Quick and easy Sticky Garlic Chicken Noodles, perfect for family gatherings and busy weeknights.
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 the package instructions until al dente, usually about 6-8 minutes. Drain and toss with a little oil to prevent sticking.
- Coat chicken pieces in cornstarch in a bowl.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, sauté minced garlic and grated ginger for 30-60 seconds until fragrant.
- Stir in soy sauce and honey, and cook for 2-3 minutes until sauce thickens.
- Return chicken to skillet and toss for 1 minute until fully coated in sauce.
- Add cooked noodles and toss for another minute until warmed through.
- Garnish with chopped green onions and sesame seeds. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, noodles, quick dinner, Asian cuisine, family meal