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Sticky Garlic Chicken Noodles

Sticky Garlic Chicken Noodles are the ultimate answer to your craving for a savory, satisfying meal that comes together in minutes. This recipe transforms simple pantry staples into a restaurant-quality dish that is far healthier and faster than ordering takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g chicken breast or thighs thinly sliced
  • 250 g noodles egg noodles, ramen, or lo mein
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp dark soy sauce for rich color
  • 5 cloves garlic finely minced
  • 2 tbsp cornstarch divided for marinade and sauce
  • 1/4 cup water
  • 1 tbsp rice vinegar or apple cider vinegar
  • 2 tbsp vegetable oil
  • 1 tsp sesame oil
  • 1 cup broccoli florets
  • 1 medium carrot julienned
  • 2 spring onions sliced
  • 1 tsp chili flakes optional
  • 1 tsp sesame seeds for garnish

Equipment

  • Wok or Skillet
  • Pot
  • Whisk
  • Tongs

Method
 

  1. In a mixing bowl, toss the sliced chicken breast with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Let it sit for 10–15 minutes.
    300 g chicken breast or thighs, 3 tbsp soy sauce, 2 tbsp cornstarch, 1 tsp sesame oil
  2. Boil a pot of water and cook your noodles according to the package directions until al dente. Drain them and immediately rinse under cold water to stop the cooking. Toss with a drop of oil to prevent sticking.
    250 g noodles
  3. In a small bowl, combine the remaining soy sauce, oyster sauce, dark soy sauce, honey, brown sugar, rice vinegar, water, and 1 tablespoon of cornstarch. Whisk until the cornstarch is fully dissolved.
    3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp dark soy sauce, 2 tbsp honey, 2 tbsp brown sugar, 1 tbsp rice vinegar or apple cider vinegar, 1/4 cup water, 2 tbsp cornstarch
  4. Heat vegetable oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes until golden. Add the broccoli and carrots, stir-frying for another 2–3 minutes.
    2 tbsp vegetable oil, 300 g chicken breast or thighs, 1 cup broccoli florets, 1 medium carrot
  5. Lower the heat slightly and add the minced garlic to the pan, sautéing for 30 seconds until fragrant. Pour in the sauce mixture. Stir constantly as it simmers; it will turn into a thick, glossy glaze within 2 minutes.
    5 cloves garlic
  6. Add the cooked noodles into the wok. Use tongs to gently toss everything together, ensuring the sticky garlic sauce coats every ingredient. Sprinkle with chili flakes if you prefer some heat.
    1 tsp chili flakes
  7. Remove from heat and top with sliced spring onions and sesame seeds. Serve immediately while hot.
    2 spring onions, 1 tsp sesame seeds

Notes

Rinsing your noodles in cold water after boiling is essential to prevent them from becoming gummy. Store leftovers in an airtight container in the refrigerator for up to 3 days.