Sticky Garlic Chicken Noodles (Print Version)

Tender chicken and crisp veggies coated in a sticky garlic-honey soy sauce with noodles and sesame.

# What You Need:

→ Protein

01 - 2 chicken breasts, thinly sliced

→ Noodles

02 - 8 oz egg noodles

→ Sauce

03 - 1/4 cup soy sauce
04 - 2 tablespoons honey
05 - 1 teaspoon red chili flakes (optional)

→ Aromatics and Oils

06 - 4 cloves garlic, minced
07 - 1 tablespoon sesame oil
08 - 1 tablespoon vegetable oil

→ Vegetables and Garnish

09 - 1 cup broccoli florets
10 - 1 bell pepper, thinly sliced
11 - 1/4 cup green onions, chopped
12 - Sesame seeds for garnish

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
02 - In a small bowl, whisk together the soy sauce, honey, and red chili flakes if using. Set the sauce aside.
03 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breasts and cook for 5 to 7 minutes until browned and cooked through.
04 - Add the minced garlic to the pan and sauté for 1 minute until fragrant.
05 - Add the broccoli florets and bell pepper slices. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
06 - Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly and let simmer for 2 to 3 minutes.
07 - Add the cooked noodles to the pan. Toss everything together until the noodles are thoroughly coated with the sauce.
08 - Drizzle with sesame oil and toss again to combine.
09 - Remove from heat. Garnish with chopped green onions and sesame seeds before serving.

# Expert Advice:

01 -
  • Ready in 35 minutes flat, which means you can skip the takeout app and feel genuinely proud of what you made.
  • That sticky-sweet garlic sauce coats everything so completely you'll find yourself licking the pan, which we've all done and we're not ashamed.
  • Tender chicken, crisp vegetables, and silky noodles all come together in one skillet, so cleanup feels almost fair.
02 -
  • Don't overcrowd your wok or skillet when cooking the chicken; give it space to actually brown instead of steaming, which is where most people's stir-fries go wrong.
  • The noodles must be drained completely, because any excess water will dilute your sauce and leave you with something watery instead of sticky.
03 -
  • Have everything prepped and ready before you start cooking, because stir-frying happens too fast to chop garlic mid-pan.
  • A splash of the hot noodle cooking water stirred into your sauce at the very end helps it coat more evenly and creates a silkier texture.
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