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
