I love how this dish brings restaurant-style flavor to my kitchen in just 30 minutes. The sauce is sticky, garlicky, and slightly sweet—exactly the kind of flavor combo I crave. The chicken gets that crisp, golden edge from the cornstarch coating, and the noodles soak up all the delicious sauce. Plus, it’s a one-pan meal with minimal cleanup, and I can always tweak it with different noodles or veggies depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken and sauce: 1 lb chicken breast or thighs, cut into bite-sized pieces 1/4 cup soy sauce 3 tbsp honey 4 garlic cloves, minced 1 tsp grated ginger 1/2 tsp red chili flakes (optional) 2 tbsp cornstarch 2 tbsp vegetable oil
For the noodles and garnish: 8 oz noodles (rice noodles or egg noodles) 2 green onions, chopped 1 tsp sesame seeds (optional)
Directions
Prepare the sauce: I start by mixing the soy sauce, honey, minced garlic, grated ginger, and chili flakes in a bowl. This becomes the sticky glaze for the chicken.
Coat the chicken: I toss the chicken pieces in cornstarch until they’re evenly coated. This gives them a golden, crispy edge once cooked.
Heat the oil: I warm the oil in a large skillet or wok over medium-high heat until it’s hot enough for frying.
Cook the chicken: I add the coated chicken and stir-fry it for 6 to 8 minutes, until it’s golden and cooked through.
Add the sauce: Once the chicken is ready, I pour in the sauce and stir everything together. I let it simmer for a few minutes until the sauce thickens and gets sticky.
Cook the noodles: While the sauce simmers, I cook the noodles according to the package instructions, then drain and set them aside.
Combine everything: I add the cooked noodles to the skillet and toss them with the sticky chicken until everything is evenly coated.
Garnish and serve: I finish the dish with chopped green onions and a sprinkle of sesame seeds for texture and flavor.
Servings and timing
This recipe makes 4 servings and takes 30 minutes total—with 15 minutes of prep and 15 minutes of cooking.
Variations
I sometimes use chicken thighs for juicier meat, but chicken breast works great when I want something leaner.
If I want more heat, I add extra chili flakes or a splash of hot sauce.
I switch between egg noodles and rice noodles depending on my mood or dietary needs.
For a nuttier flavor, I replace some of the vegetable oil with sesame oil.
When I want to sneak in veggies, I add bell peppers, snow peas, or shredded carrots during the stir-fry.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, I usually toss them in a skillet over medium heat with a splash of water to loosen the sauce. Microwaving also works—just cover and heat for 1–2 minutes until hot.
FAQs
Can I use pre-cooked noodles?
Yes, I often use pre-cooked rice noodles or yakisoba noodles to save time. I just make sure to rinse and loosen them before adding to the pan.
What can I use instead of chicken?
Tofu works great if I want a vegetarian option. I press it, cube it, and cook it the same way as the chicken. Shrimp is also a tasty alternative.
How do I keep the chicken from drying out?
I make sure not to overcook it—once it turns golden and reaches 165°F inside, I remove it from heat. Chicken thighs are also naturally more forgiving and stay juicy.
Can I make this dish gluten-free?
Yes, I use tamari or gluten-free soy sauce and rice noodles to make it gluten-free.
Can I double the sauce?
Absolutely. When I want a saucier dish or extra for drizzling, I double the sauce ingredients without adjusting the chicken or noodles.
Conclusion
Sticky Garlic Chicken Noodles is one of those meals that always hits the spot. It’s fast, flavorful, and flexible enough to suit whatever ingredients I’ve got in the kitchen. Whether I’m cooking for myself or feeding a group, this dish never fails to impress. It’s the kind of recipe I keep on repeat for good reason.
A quick and easy noodle stir-fry packed with flavor—sticky garlic chicken tossed in a sweet and savory honey-soy sauce with noodles, green onions, and sesame seeds.
Ingredients
Chicken and Sauce:
1 lb chicken breast or thighs, cut into bite-sized pieces
1/4 cup soy sauce
3 tbsp honey
4 garlic cloves, minced
1 tsp grated ginger
1/2 tsp red chili flakes (optional)
2 tbsp cornstarch
2 tbsp vegetable oil
Noodles and Garnish:
8 oz noodles (rice noodles or egg noodles)
2 green onions, chopped
1 tsp sesame seeds (optional)
Instructions
Prepare the Sauce: In a bowl, combine soy sauce, honey, garlic, ginger, and chili flakes (if using). Mix well.
Coat the Chicken: Toss chicken pieces in cornstarch until evenly coated.
Heat Oil: Heat vegetable oil in a skillet or wok over medium-high heat.
Cook Chicken: Add chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
Add Sauce: Pour in the sauce, stirring to coat the chicken. Simmer for 2–3 minutes until thick and sticky.
Cook Noodles: Meanwhile, prepare noodles per package directions. Drain and set aside.
Combine: Add noodles to the skillet and toss with the chicken until well combined.
Garnish: Top with green onions and sesame seeds before serving hot.
Notes
Use chicken thighs for extra juiciness; breasts for a leaner option.
Adjust chili flakes for more or less heat.
Swap vegetable oil with sesame oil for richer flavor.
Rice noodles work well for gluten-free needs.
Garnish with cilantro or crushed peanuts for extra texture.
