Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. Mix the sauce and cut the chicken. Keep the noodles separate and toss them in at the end.

What kind of noodles work best?

Egg noodles make a hearty plate. Rice noodles keep it lighter. Choose what your family prefers. Cooking times vary, so follow the package and slightly undercook if you will toss them in the pan.

Is this recipe kid-friendly for picky eaters?

Usually yes. The sauce is sweet and familiar. Leave out the chili flakes for the kids and offer them on the table for adults. Small changes make it approachable for everyone.

How long does it take from start to finish?

Plan on about 30 minutes. Prep is 10 to 15 minutes and cooking is 15 minutes. If you prep the sauce and chop ahead, you can cut that down to 20 minutes.

Can I use dark soy or low-sodium soy sauce?

You can. Low-sodium soy is a nice choice if you need less salt. Dark soy will deepen the color and add a richer taste. Taste as you go and adjust honey if needed.

Sticky Garlic Chicken Noodles Recipe in 8 Steps

Name: Sticky Garlic Chicken Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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; 8 oz noodles (rice noodles or egg noodles); 2 green onions, chopped; 1 tsp sesame seeds (optional)

Description

A quick and comforting weeknight meal that combines sticky garlic sauce with tender chicken and soft noodles.

Ingredients

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
8 oz noodles (rice noodles or egg noodles)
2 green onions, chopped
1 tsp sesame seeds (optional)

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Instructions

In a bowl, mix soy sauce, honey, minced garlic, grated ginger, and red chili flakes (if using) to form a smooth sauce. Adjust sweetness if desired.
Toss chicken pieces with cornstarch until coated, shaking off excess.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add chicken to the skillet and cook for 6-8 minutes until golden brown and fully cooked.
Pour the sauce over the chicken and simmer for 2-3 minutes until thick and sticky.
Meanwhile, cook noodles according to package instructions; drain and set aside.
Add noodles to the skillet, tossing to coat evenly with the sauce.
Sprinkle with green onions and sesame seeds before serving hot.

Notes

Feel free to add fresh vegetables or alternate proteins like tofu. Store leftovers in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian