Why You’ll Love Sticky Garlic Chicken Noodles Recipe

I love this recipe because it balances sweet, savory, and slightly spicy flavors in one pan. I like that it’s ready in about 30 minutes, making it perfect for busy evenings. I also enjoy how flexible it is, since I can adjust the heat, swap noodles, or use different cuts of chicken depending on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken and Sauce
1 lb chicken breast or thighs, cut into bite-sized pieces
1/4 cup soy sauce
3 tbsp honey
4 garlic cloves, minced
1 tsp grated ginger
1/2 tsp red chili flakes (optional)
2 tbsp cornstarch
2 tbsp vegetable oil

Noodles and Garnish
8 oz noodles (rice noodles or egg noodles)
2 green onions, chopped
1 tsp sesame seeds (optional)

Directions

I start by preparing the sauce, mixing the soy sauce, honey, minced garlic, grated ginger, and red chili flakes until everything is well combined. I then toss the chicken pieces with cornstarch, making sure each piece is evenly coated for that sticky texture later.

I heat the vegetable oil in a large skillet or wok over medium-high heat and add the chicken once the oil is hot. I cook it for about 6 to 8 minutes, stirring occasionally, until the chicken is golden and fully cooked.

Next, I pour the prepared sauce over the chicken and stir well. I let it simmer for 2 to 3 minutes until the sauce thickens and becomes glossy and sticky. While the sauce simmers, I cook the noodles according to the package instructions, then drain them well.

I add the cooked noodles directly into the skillet with the chicken and toss everything together until the noodles are fully coated in the sauce. I finish by sprinkling green onions and sesame seeds on top before serving hot.

Servings and Timing

I usually make this recipe to serve 4 people. It takes about 15 minutes to prep and 15 minutes to cook, so I can have the entire meal ready in roughly 30 minutes from start to finish.

Variations

I sometimes use chicken thighs instead of breasts when I want extra juiciness. When I want more heat, I add extra red chili flakes or a splash of chili oil. For a nuttier flavor, I like swapping vegetable oil with sesame oil. I also enjoy adding vegetables like bell peppers, snap peas, or broccoli for extra color and texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the noodles gently in a skillet over medium heat or in the microwave with a splash of water to loosen the sauce and keep everything from drying out.

FAQs

Can I make this recipe ahead of time?

I usually prefer it fresh, but I sometimes prep the sauce and cut the chicken ahead to save time.

What noodles work best for this dish?

I like both rice noodles and egg noodles, depending on whether I want a lighter or richer texture.

Can I make this gluten-free?

I make it gluten-free by using rice noodles and gluten-free soy sauce.

Is this recipe spicy?

I consider it mildly spicy when I add chili flakes, but I can easily omit them for a mild version.

Can I use frozen chicken?

I prefer fresh chicken, but I thaw frozen chicken completely before using it.

How do I keep the chicken from getting soggy?

I make sure the pan is hot and don’t overcrowd it when cooking the chicken.

Can I add vegetables?

I often add vegetables like carrots, broccoli, or snow peas for extra nutrition.

What can I use instead of honey?

I sometimes use brown sugar or maple syrup as a substitute.

Can I double the recipe?

I double it often, but I use a larger pan to ensure even cooking.

Is this recipe kid-friendly?

I find it kid-friendly when I leave out the chili flakes and keep the flavors mild.

Conclusion

This Sticky Garlic Chicken Noodles recipe is one I come back to again and again because it’s fast, flavorful, and incredibly satisfying. I love how the sticky sauce coats the chicken and noodles perfectly, making it a comforting meal that always feels special without much effort.