Description
Tender bites of chicken are tossed with perfectly cooked noodles in a glossy, sweet and savory garlic sauce. This cozy, takeout-style dish comes together quickly for a satisfying weeknight dinner.
Ingredients
1 lb chicken breast or thighs, cut into bite-sized pieces
8 oz egg noodles or rice noodles
1/4 cup low-sodium soy sauce
3 tbsp honey
4 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp vegetable oil
2 tbsp cornstarch
1/2 tsp red chili flakes
2 green onions, sliced
1 tsp sesame seeds
Instructions
- Cook the noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and red chili flakes until well combined. Set aside.
- Toss the chicken pieces with cornstarch until evenly coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked through.
- Pour the prepared sauce over the cooked chicken and stir to coat. Simmer for 2 to 3 minutes until the sauce thickens and becomes glossy.
- Add the cooked noodles to the skillet and toss gently until evenly coated in the sticky garlic sauce.
- Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Notes
Swap chicken breast for boneless thighs for extra juiciness.
Add vegetables such as bell peppers, broccoli, snap peas, or shredded carrots during the last few minutes of cooking.
Increase red chili flakes or add sriracha for more heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat with a splash of water in a skillet or microwave in short intervals, stirring between each.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
