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Sticky Garlic Chicken Noodles Made Easy

Sticky Garlic Chicken Noodles Made Easy

Quick, glossy, and garlicky chicken noodles tossed in a sweet-savory soy glaze. A weeknight-friendly stir-fry that’s ready in 30 minutes with pantry staples.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 lb boneless skinless chicken thighs thinly sliced
  • 8 oz dried lo mein noodles or spaghetti
  • 6 cloves garlic minced
  • 0.25 cup low-sodium soy sauce
  • 1 tbsp dark soy sauce adds color and depth
  • 2 tbsp oyster sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch for thickening
  • 0.5 cup low-sodium chicken broth or water
  • 0.5 tsp red pepper flakes adjust to taste
  • 1 tbsp toasted sesame oil
  • 1 tbsp neutral oil such as canola or avocado
  • 1 whole red bell pepper thinly sliced
  • 1 whole carrot peeled and cut into matchsticks
  • 4 stalks green onions sliced, whites and greens separated
  • 0.5 tsp kosher salt divided, to taste
  • 0.25 tsp black pepper to taste
  • 1 tsp sesame seeds for garnish

Instructions

Preparation Steps

  • Cook noodles in a large pot of salted boiling water until just shy of al dente. Drain and toss with a small drizzle of sesame oil to prevent sticking.
  • Whisk the sauce: In a bowl, combine soy sauce, dark soy sauce, oyster sauce, honey, rice vinegar, chicken broth, cornstarch, and red pepper flakes until smooth.
  • Sear the chicken: Heat neutral oil in a large skillet over medium-high. Add sliced chicken, season with a pinch of salt and pepper, and cook until browned and just cooked through, about 5 to 6 minutes. Transfer to a plate.
  • Stir-fry aromatics and veg: In the same pan, add minced garlic and the white parts of the green onions. Cook 30 seconds until fragrant, then add bell pepper and carrot; stir-fry 2 to 3 minutes until slightly tender-crisp.
  • Combine: Return chicken and any juices to the pan. Add the cooked noodles and pour in the sauce. Toss continuously over medium-high heat until the sauce thickens and coats the noodles, 2 to 3 minutes.
  • Finish and serve: Turn off heat, drizzle in any remaining sesame oil, and toss. Top with green onion greens and sesame seeds. Serve hot.

Notes

Use chicken thighs for extra juiciness, or swap in breast. Add other quick-cooking veggies like snap peas or mushrooms. For gluten-free, use tamari and rice noodles. Adjust red pepper flakes for your preferred heat.