Sticky Garlic Chicken Noodles (Printable Version)
Tender chicken and crisp vegetables in a glossy sweet-salty garlic sauce with chewy noodles
# 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 noodles according to package instructions. Drain, rinse with cold water, and set aside.
02 - In a medium bowl, toss 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 chicken and stir-fry until golden and cooked through, 4-5 minutes. Remove and set aside.
04 - Add bell pepper, carrot, and snap peas to the same pan. Stir-fry for 2-3 minutes until crisp-tender.
05 - Lower heat to medium. Add garlic, ginger, and chili flakes. 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 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 Hints:
01 -
- The sauce clings to every strand of noodle and chicken piece so you get that perfect sweet and salty garlicky bite in every forkful
- It comes together in under 40 minutes but tastes like something you would order from your favorite takeout spot
02 -
- The sauce will seem thin when you first add it but it thickens quickly as it simmers so do not be tempted to add more cornstarch or you will end up with glug
- Rinsing cooked noodles with cold water is nonnegotiable unless you want a sad clumpy mess instead of distinct chewy strands
03 -
- Mince your garlic as fine as possible because big chunks will taste bitter and harsh instead of mellow and sweet
- Let the pan get properly hot before adding the chicken or you will end up steaming instead of searing