A bold and savory noodle dish, these Sticky Garlic Chicken Noodles are packed with tender chicken, sweet and garlicky sauce, and colorful veggies. I love how quick and satisfying it is — the kind of dinner that hits all the right notes after a long day. Whether I’m craving comfort or a punch of flavor, this dish delivers every time, and it’s even better than takeout.
Why You’ll Love This Recipe
I love how fast and easy this meal comes together — in just 30 minutes, I can have a delicious, full-flavored dinner ready. The sticky garlic sauce clings to every bite, the chicken stays tender, and the fresh veggies give it a satisfying crunch. I also like that I can adjust the spice level and make it gluten-free with tamari. It’s a flexible recipe that works great for weeknights, meal prep, or when I just want a comforting bowl of noodles without too much effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz rice noodles or lo mein noodles
1 lb boneless chicken thighs or breasts, thinly sliced
1 tablespoon cornstarch
2 green onions, chopped
1 tablespoon soy sauce
1 tablespoon oil (avocado or sesame preferred)
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 cup shredded carrots
1/4 cup soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
2 tablespoons honey or maple syrup
1 tablespoon hoisin sauce (optional for depth)
1 teaspoon sriracha (optional for heat)
1/2 teaspoon toasted sesame oil
Sesame seeds and fresh cilantro, for garnish
Directions
I start by cooking the noodles according to package instructions. Once they’re done, I drain and set them aside.
Then, I toss the sliced chicken with cornstarch and a tablespoon of soy sauce in a bowl and let it marinate for about 10 minutes.
While the chicken marinates, I whisk together the sauce ingredients: soy sauce, honey, rice vinegar, hoisin (if using), sriracha, and sesame oil.
In a large pan or wok over medium-high heat, I heat the oil, then cook the marinated chicken for 5–7 minutes until it’s browned and fully cooked. I remove it and set it aside.
In the same pan, I add a bit more oil if needed and sauté the garlic for about 30 seconds. Then I toss in the bell pepper and carrots and cook for 2–3 minutes until just tender.
I return the chicken to the pan, pour in the sauce, and stir well to coat everything. I let it simmer for 2–3 minutes until the sauce thickens.
Finally, I add the noodles and toss everything together until heated through and well combined.
Before serving, I top the dish with green onions, sesame seeds, and fresh cilantro.
Servings and timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 420 kcal per serving
Variations
I sometimes swap the chicken for shrimp or tofu for a different protein option.
For extra crunch, I’ll add snap peas or broccoli to the stir-fry.
When I want a low-carb version, I use spiralized zucchini or shirataki noodles instead of rice noodles.
If I’m cooking for kids, I leave out the sriracha and let everyone add their own spice at the table.
Storage/Reheating
Leftovers keep really well in an airtight container in the fridge for up to 4 days. When I reheat, I do it in a skillet over medium heat with a splash of water to loosen the sauce. Microwave works too, but I prefer the texture when reheated on the stove. I don’t recommend freezing this dish as the noodles can get mushy.
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FAQs
How do I keep the chicken tender?
I slice the chicken thin and marinate it briefly with cornstarch and soy sauce — this keeps it juicy and gives it that restaurant-style texture.
Can I make this gluten-free?
Yes, I use tamari instead of regular soy sauce and double-check that my hoisin and noodles are gluten-free.
What noodles work best?
I like rice noodles for a lighter feel, but lo mein or even spaghetti can work in a pinch.
Is this dish spicy?
Only if I add the sriracha. I can adjust the heat level easily, or leave it out for a milder version.
Can I make this ahead of time?
Yes, I prep everything in advance and cook it fresh when I’m ready. It also reheats well for lunch or meal prep.
Conclusion
Sticky Garlic Chicken Noodles are one of my go-to meals when I want something fast, flavorful, and satisfying. The sauce is rich and garlicky, the chicken stays tender, and the veggies add a fresh crunch. It’s everything I love in a single bowl — easy, comforting, and totally crave-worthy.
📖 Recipe:
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Sticky Garlic Chicken Noodles
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Sticky Garlic Chicken Noodles are a bold, savory, and quick noodle dish packed with tender chicken, a sweet garlicky sauce, and crisp vegetables. It’s better than takeout and comes together in just 30 minutes — perfect for weeknights or meal prep.
Ingredients
8 oz rice noodles or lo mein noodles
1 lb boneless chicken thighs or breasts, thinly sliced
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon oil (avocado or sesame preferred)
1 red bell pepper, thinly sliced
1 cup shredded carrots
2 green onions, chopped
3 cloves garlic, minced
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon hoisin sauce (optional)
1 teaspoon sriracha (optional)
1/2 teaspoon toasted sesame oil
Sesame seeds and fresh cilantro, for garnish
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- In a bowl, toss sliced chicken with cornstarch and 1 tablespoon soy sauce. Let marinate for 10 minutes.
- In a small bowl, whisk together 1/4 cup soy sauce, honey, rice vinegar, hoisin sauce (if using), sriracha (if using), and sesame oil.
- Heat oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
- In the same pan, add a little more oil if needed. Sauté minced garlic for 30 seconds.
- Add bell pepper and carrots. Stir-fry for 2–3 minutes until slightly tender.
- Return the chicken to the pan and pour in the sauce. Stir well and simmer for 2–3 minutes until the sauce thickens.
- Add the cooked noodles to the pan and toss everything together until well combined and heated through.
- Top with chopped green onions, sesame seeds, and fresh cilantro before serving.
Notes
Swap chicken with tofu or shrimp for a different protein.
Add snap peas or broccoli for more veggies and crunch.
Use spiralized zucchini or shirataki noodles for a low-carb option.
Leave out sriracha for a milder version, especially for kids.
Store leftovers in the fridge for up to 4 days. Reheat on the stove with a splash of water for best texture.
Use tamari and gluten-free noodles to make this dish gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
