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Sticky Garlic Chicken Noodles are the perfect one-pan dinner when you want bold flavor without the takeout wait. If you’re looking for a delicious new addition to your collection of chicken dinner recipes, this Sticky Garlic Chicken Noodles recipe will quickly become a favorite.

Tender bites of chicken and chewy noodles are tossed in a glossy garlic-soy glaze with a hint of honey, delivering the perfect balance of sweet and savory. This easy Sticky Garlic Chicken Noodles dish tastes just like takeout but comes together in about 30 minutes right in your own kitchen.

Whether you’re craving a quick garlic noodles recipe, a honey garlic chicken fix, or a reliable weeknight dinner idea, these Sticky Garlic Chicken Noodles check all the boxes with bold flavor and satisfying texture.

Table of Contents

Why You’ll Love This Sticky Garlic Chicken Noodles Recipe

• Fast and flavorful: Ready in about 30 minutes, perfect for busy weeknights.
• Sticky-sweet-savory balance: Honey, soy, garlic, and ginger create a glossy, crave-worthy sauce.
• Flexible protein: Use chicken breast or thighs—both soak up the sauce beautifully.
• Customizable heat: Add red chili flakes to dial up the spice, or keep it mild.
• Pantry-friendly: Uses everyday ingredients you likely have on hand.
• Takeout vibes, homemade ease: Big flavor without the delivery wait or price tag.
• Kid-friendly but grown-up approved: Familiar flavors that please every palate.

What You Need For Sticky Garlic Chicken Noodles

A few tools and simple ingredients make this recipe smooth and stress-free.

• Large skillet or wok: For quick searing and fast sauce reduction.
• Pot for noodles: Boil your favorite rice or egg noodles until just tender.
• Tongs or a spatula: To flip the chicken and toss the noodles in the sauce.
• Mixing bowls: One for the chicken, one for whisking the sauce.
• Microplane or grater: For finely grating fresh ginger.
• Knife and cutting board: To prep chicken, garlic, and green onions.

Ingredients

Each ingredient plays a crucial role in building big flavor and that signature sticky finish.

• 1 pound chicken breast or thighs, cut into bite-size pieces
• 2 tablespoons cornstarch, divided (for coating chicken and lightly thickening the sauce)
• 2 tablespoons vegetable oil (or another neutral, high-heat oil)
• 8 ounces noodles (rice or egg), cooked according to package and drained
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, finely grated
• 3 tablespoons soy sauce (use low-sodium if preferred)
• 2 tablespoons honey
• 1/3 cup water (to loosen and simmer the sauce)
• 1/4 to 1/2 teaspoon red chili flakes (optional, to taste)
• 2 to 3 green onions, thinly sliced
• 1 tablespoon sesame seeds (optional, for garnish)
• Kosher salt and black pepper, to taste (use lightly; soy sauce is salty)

Ingredient notes and swaps:

• Chicken: Thighs are juicier; breasts stay lean and light—both are delicious.
• Soy sauce: For gluten-free, use tamari or coconut aminos and adjust salt.
• Honey: Maple syrup works in a pinch, but honey gives superior stickiness.
• Noodles: Use what you love—lo mein, udon, ramen, linguine, or flat rice noodles.
• Heat: Chili flakes are optional; a sliced fresh chili works too.
• health benefits of garlic

How to Make the Best STEP-BY-STEP

1. Prep the chicken:
   • Pat the chicken dry with paper towels for better browning.
   • Toss the chicken with 1 1/2 tablespoons cornstarch, a pinch of salt, and a little black pepper until coated.
2. Boil the noodles:
   • Cook noodles in salted water just until al dente.
   • Drain and rinse briefly for rice noodles to prevent sticking; drizzle with a tiny splash of oil and toss. Set aside.
3. Make the sauce base:
   • In a small bowl, whisk together soy sauce, honey, water, minced garlic, grated ginger, and chili flakes (if using).
   • Whisk the remaining 1/2 tablespoon cornstarch into the sauce until smooth. This gently thickens the glaze.
4. Sear the chicken:
   • Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
   • Add half the chicken in a single layer; cook 2–3 minutes per side until golden and nearly cooked through. Remove to a plate.
   • Repeat with the remaining oil and chicken. Avoid overcrowding to maintain a good sear.
5. Build the sticky sauce:
   • Return all chicken to the pan over medium heat.
   • Pour in the sauce; it will bubble. Stir and simmer 2–3 minutes until glossy and thick enough to coat the chicken.
6. Toss with noodles:
   • Add the cooked noodles to the skillet, using tongs to toss until every strand is glazed and sticky.
   • If the sauce tightens too much, splash in 1–2 tablespoons water to loosen.
7. Finish and serve:
   • Taste and adjust salt or honey as needed.
   • Sprinkle with green onions and sesame seeds. Serve hot.

Pro tips:

• Dry chicken = better browning. Moisture prevents crisp edges.
• Don’t skip tossing noodles with a bit of oil after cooking—especially for rice noodles.
• Control stickiness by simmering the sauce briefly. It thickens fast thanks to honey + cornstarch.
• Cook in batches so the chicken sears, not steams.

USDA food safety guidelines

Healthier Alternatives

• Use chicken breast instead of thighs for leaner protein.
• Swap in low-sodium soy sauce or tamari to reduce salt.
• Increase veggies: Toss in broccoli florets, snap peas, bell peppers, or shredded carrots.
• Choose whole-grain or high-protein noodles, or use shirataki noodles for fewer carbs.
• Reduce oil to 1 tablespoon and use a good nonstick skillet.
• Sweetener swap: Try half honey, half monk fruit or maple syrup.
• Gluten-free: Use rice noodles and tamari.

Serving Suggestions

• Veggie add-ins: Stir-fry broccoli, mushrooms, or baby bok choy with the chicken.
• Fresh toppers: Add cucumber ribbons, cilantro, Thai basil, or a squeeze of lime.
• Crisp crunch: Sprinkle crushed roasted peanuts or toasted cashews.
• Spice it up: Drizzle with chili oil or add thinly sliced fresh chilies.
• Make it a feast: Serve with quick cucumber salad or sesame-garlic green beans.

Storing Tips & Make-Ahead & Freeze Tips

• Storage: Refrigerate leftovers in an airtight container for 3–4 days.
• Reheating: Warm gently on the stovetop with a splash of water to re-gloss the sauce. Microwave in 30-second bursts, tossing between intervals.
• Make-ahead prep: Chop chicken, mince garlic, grate ginger, and whisk the sauce up to 24 hours in advance. Cook noodles fresh for best texture.
• Freezing: Freeze uncooked, cornstarch-coated chicken in a freezer bag up to 2 months. Thaw overnight, then proceed with the recipe. Cooked noodles don’t freeze well; freeze the chicken only.
• Meal prep: Portion into containers with steamed veggies for grab-and-go lunches.

Common Mistakes to Avoid

• Overcrowding the pan: Leads to steaming instead of searing. Cook chicken in two batches.
• Skipping the cornstarch: You’ll miss the light crisp on the chicken and that clingy sauce.
• Overcooking noodles: They’ll continue to cook in the sauce. Aim for just shy of al dente.
• Adding noodles too early: Let the sauce thicken first so it grips the noodles properly.
• Too much salt: Soy sauce is already salty. Taste before adding extra salt.
• Not prepping in advance: Stir-fries move fast. Have everything chopped and ready.
• High heat with honey for too long: Honey can scorch; reduce heat once sauce bubbles.
• Skipping the garnish: Green onions and sesame add freshness and texture.

Final Tips & Conclusion

This Sticky Garlic Chicken Noodles recipe is a fast track to big flavor, perfect for those nights when you want something cozy, satisfying, and packed with personality. It’s a standout in any list of Chicken Dinner Recipes, leaning into that beloved honey garlic chicken vibe while keeping prep and cleanup simple. Keep your heat moderate once the sauce hits the pan, toss the noodles right at the end, and finish with fresh green onions for a restaurant-worthy bowl any night of the week. Make it once and it’ll be your go-to weeknight dinner idea.

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• Creamy Chicken Gnocchi Soup