Sticky Garlic Chicken Noodles

An irresistible, family-friendly dinner featuring juicy chicken and noodles coated in a sweet, savory, and garlicky sticky sauce, ready in 30 minutes.

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Prep Time 15

Cook Time 15

Resting time 10

Total Time 29

Course Main Course

Cuisine Asian-Inspired

Servings 4

Ingredients

For the Chicken & Marinade:
1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces {680 grams}
2 tablespoons soy sauce {30 ml}
1 tablespoon cornstarch {8 grams}
1 teaspoon toasted sesame oil {5 ml}
For the Sticky Garlic Sauce:
1/3 cup soy sauce {80 ml}
1/3 cup honey {80 ml}
3 tablespoons light brown sugar {45 grams}
1/4 cup chicken stock or water {60 ml}
2 tablespoons rice vinegar {30 ml}
1 tablespoon toasted sesame oil {15 ml}
1-2 teaspoons chili garlic sauce or sriracha {5-10 ml}
4-5 large cloves garlic minced
For the Noodles & To Finish:
12 ounces dried noodles Udon, lo mein, or spaghetti {340 grams}
2 tablespoons neutral cooking oil like avocado or vegetable oil {30 ml}
3-4 green onions thinly sliced
1-2 tablespoons toasted sesame seeds {9-18 grams}

Instructions

Step 1: Marinate the Chicken.
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss until evenly coated and let marinate for 15-20 minutes.
Step 2: Prepare the Sauce & Noodles.
In a separate bowl, whisk together all sauce ingredients: 1/3 cup soy sauce, honey, brown sugar, chicken stock, rice vinegar, 1 tablespoon sesame oil, and chili garlic sauce. Set aside. Cook noodles in salted boiling water according to package directions until al dente. Drain and set aside.
Step 3: Cook the Chicken.
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer (work in batches if needed) and cook for 2-3 minutes per side until golden brown but not fully cooked through. Remove chicken to a plate.
Step 4: Build the Sauce.
Reduce heat to medium. In the same pan, add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it. Pour in the prepared sauce and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens and becomes syrupy.
Step 5: Combine and Finish.
Add the seared chicken (and any accumulated juices) back to the pan with the thickened sauce. Toss to coat and cook for 3-4 minutes until the chicken is cooked through. Add the drained noodles to the pan. Using tongs, toss everything together until the noodles and chicken are evenly coated in the sticky garlic sauce.
Step 6: Serve.
Divide among bowls and garnish generously with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

For a gluten-free version, use tamari and gluten-free noodles. Chicken thighs are recommended for juiciness, but breasts can be used if cut smaller and watched closely to avoid dryness. The sauce's stickiness comes from reducing the sugars; let it simmer adequately. Adjust chili sauce to control spice level.