Sticky Garlic Chicken Noodles
This Sticky Garlic Chicken Noodles recipe is quick, flavorful, and comforting! Tender chicken glazed in a garlicky sauce tossed with delicate rice noodles for a delicious weeknight meal.
Equipment
- Large Skillet or Wok
- Mixing bowls
- Sharp knife and cutting board
- Measuring spoons and cups
- Colander
- Spatula or tongs
Ingredients
- 500 g chicken breast thinly sliced
- 200 g rice noodles
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 green onions chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- salt and pepper to taste
- vegetable oil for cooking
- sesame seeds for garnish
Instructions
- Cook the rice noodles according to package instructions by soaking in hot water until tender but still slightly firm. Drain and toss with a little sesame oil to prevent sticking.
- In a small bowl, whisk together soy sauce, honey, minced garlic, minced ginger, and sesame oil. Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce when heated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add thinly sliced chicken breast, season with salt and pepper, and stir-fry until golden and cooked through, about 5–7 minutes.
- Pour the sticky sauce over the cooked chicken. Stir continuously as the sauce thickens and coats the chicken pieces in a glossy garlic glaze.
- Add cooked rice noodles and chopped green onions to the skillet. Gently toss to coat the noodles and chicken evenly with the sauce.
- Sprinkle toasted sesame seeds over the top. Serve hot and enjoy your sticky, garlicky chicken noodles.
Notes
- Slice chicken as thinly as possible for quick cooking and better sauce absorption.
- Mix cornstarch slurry well before adding to avoid lumps in the sauce.
- Double the sauce ingredients for more sauce and adjust thickener accordingly.
- Do not overcook rice noodles; keep them tender with a slight bite.
- For extra flavor, marinate chicken in half the soy sauce and ginger for 10 minutes prior to cooking.