Sticky Garlic Chicken Noodles (Printable)

Tender chicken and noodles in a sweet-salty garlic glaze with crisp vegetables.

# What You Need:

→ For the Chicken

01 - 1.1 lb boneless, skinless chicken thighs or breasts, thinly sliced
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tbsp vegetable oil

→ For the Sauce

05 - 4 tbsp low-sodium soy sauce
06 - 2 tbsp dark soy sauce
07 - 2 tbsp honey
08 - 2 tbsp brown sugar
09 - 3 tbsp rice vinegar
10 - 2 tbsp oyster sauce
11 - 1 tbsp sesame oil
12 - 5 garlic cloves, finely minced
13 - 1 tbsp fresh ginger, grated
14 - 1/2 tsp chili flakes

→ For the Noodles & Vegetables

15 - 10 oz dried egg noodles or rice noodles
16 - 1 red bell pepper, thinly sliced
17 - 1 medium carrot, julienned
18 - 1 cup snap peas or snow peas, trimmed
19 - 2 scallions, sliced
20 - 1 tbsp sesame seeds

# How-To:

01 - Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
02 - In a medium bowl, toss the sliced chicken with cornstarch and 1 tbsp soy sauce until evenly coated.
03 - Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until golden and just cooked through, 4–5 minutes. Remove chicken and set aside.
04 - In the same pan, add bell pepper, carrot, and snap peas. Stir-fry for 2–3 minutes until crisp-tender.
05 - Lower the heat to medium. Add garlic, ginger, and chili flakes to the pan; stir for 30 seconds until fragrant.
06 - Add all sauce ingredients (soy sauces, honey, brown sugar, rice vinegar, oyster sauce, sesame oil) and bring to a simmer.
07 - Return the chicken to the pan along with noodles. Toss everything together for 2–3 minutes until evenly coated and glossy.
08 - Garnish with scallions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The glossy sauce clings to every single strand and piece of chicken
  • It comes together in under 40 minutes but tastes like it simmered all day
  • The vegetable balance means you get crunch sweetness and savory in each bite
02 -
  • The sauce thickens quickly as it cools so have everything ready before you start
  • Cold rinsed noodles might feel weird but they prevent the dish from becoming a gummy mess
  • Dark soy sauce is worth seeking out for that professional restaurant color
03 -
  • Have all ingredients measured and prepped before you turn on the stove
  • Use the biggest pan you own so everything has room to cook properly

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