Sticky Garlic Chicken Noodles
A delightful mix of tender chicken, sticky garlic sauce, and noodles, ready in under 30 minutes for a comforting meal.
Ingrédients
Main Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1/4 cup soy sauce Substitute with tamari for gluten-free.
- 3 tbsp honey Maple syrup or agave syrup works well for a vegan option.
- 4 cloves garlic, minced Shallots can be used for a milder flavor.
- 1 tsp grated ginger
- 1/2 tsp red chili flakes (optional) For added spice.
- 2 tbsp cornstarch Crucial for creating a sticky texture.
- 2 tbsp vegetable oil For cooking the chicken.
- 8 oz noodles (rice noodles or egg noodles) Substitute for whole-grain or zucchini noodles for healthier choices.
- 2 green onions chopped For garnish.
- 1 tsp sesame seeds (optional) Add for texture and garnish.
Instructions
Preparation
- Gather all your ingredients and tools including a large skillet, mixing bowl, and pot for boiling noodles.
- In a mixing bowl, combine soy sauce, honey, minced garlic, grated ginger, and red chili flakes. Stir until fully blended and set aside.
- Coat the chicken pieces with cornstarch until evenly coated.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the coated chicken to the skillet and cook for about 6-8 minutes, stirring frequently, until golden-brown and fully cooked.
- Pour the prepared sauce over the chicken and stir well to coat. Allow to simmer for 2-3 minutes until the sauce thickens.
- Cook the noodles according to package instructions, making sure not to overcook rice noodles.
- Combine the cooked noodles with the chicken in the skillet, tossing gently to ensure noodles are coated in sauce.
- Sprinkle with chopped green onions and sesame seeds before serving.
- Serve immediately and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze in portions. Reheat in the microwave or on the stove.