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Sticky Garlic Chicken Noodles

Sticky garlic chicken noodles in a white bowl with sesame seeds and green onions on top
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Delicious sticky garlic chicken noodles with tender chicken, fresh vegetables, and a savory-sweet sauce. Perfect weeknight dinner.

Ingredients

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  • 1 lb boneless, skinless chicken breasts (about 2 medium breasts), cut into bite-sized pieces
  • 2 tablespoons soy sauce (for chicken marinade)
  • 1 tablespoon cornstarch (for chicken marinade)
  • 1 tablespoon vegetable oil (for chicken)
  • 1/4 cup soy sauce (for sauce)
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch (for sauce)
  • 1/4 cup water or chicken broth
  • 8 oz noodles (ramen, udon, or spaghetti)
  • 2 tablespoons vegetable oil (for vegetables)
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots)
  • 2 green onions, sliced
  • Sesame seeds for garnish

Instructions

  1. In a medium bowl, toss chicken pieces with 2 tablespoons soy sauce and 1 tablespoon cornstarch until well coated. Let marinate for 10 minutes.
  2. While chicken marinates, cook noodles according to package directions. Drain and set aside.
  3. In a small bowl, whisk together 1/4 cup soy sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger, 1 tablespoon cornstarch, and water or chicken broth. Set aside.
  4. Heat 1 tablespoon vegetable oil in a 12-inch skillet or wok over medium-high heat. Pat chicken dry with paper towels, add to skillet in single layer, and cook until golden and cooked through (about 5-7 minutes total), reaching 165°F internally. Remove from skillet and set aside.
  5. In the same skillet, heat remaining 1 tablespoon oil. Add mixed vegetables and stir-fry for 3-4 minutes until crisp-tender.
  6. Add cooked noodles and chicken back to skillet. Pour sauce over everything and toss to combine. Cook for 2-3 minutes until sauce has thickened and coats the back of a spoon.
  7. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • Don’t overcrowd the pan when cooking chicken to ensure proper browning. Use a meat thermometer to check for 165°F internal temperature.
  • Fresh garlic and ginger provide much better flavor than jarred versions.
  • Feel free to add other vegetables like snap peas, mushrooms, or water chestnuts for variety.
  • For extra heat, add a pinch of red pepper flakes to the sauce.
  • If sauce becomes too thick, add a splash of water or chicken broth to loosen it.
  • Slightly undercook noodles if making ahead, as they’ll soften more when reheated.

Nutrition

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