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Close-up of delicious Sticky Garlic Chicken Noodles, showcasing the glistening sauce and tender chicken.

Irresistible Sticky Garlic Chicken Noodles

This recipe delivers perfectly balanced sweet, savory, and umami flavors clinging to tender chicken and noodles. The secret lies in building layers of flavor in the sauce with ingredients like sugar, soy sauce, garlic, and ginger, and using a cornstarch slurry to achieve the signature stickiness. Garnished with green onions and sesame seeds, this dish is a guaranteed crowd-pleaser.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp soy sauce for chicken
  • 1 tbsp cornstarch for chicken
  • 1 tsp sesame oil for chicken
  • 1/2 tsp black pepper for chicken
  • 1 lb dried noodles egg noodles, spaghetti, or ramen
  • 4 tbsp soy sauce for sauce
  • 2 tbsp brown sugar for sauce
  • 2 tbsp honey for sauce
  • 4 cloves garlic, minced for sauce
  • 1 tbsp ginger, grated for sauce
  • 1 tbsp rice vinegar for sauce
  • 1 tsp sesame oil for sauce
  • 1/2 tsp red pepper flakes optional, for sauce
  • 1 tbsp cornstarch for sauce
  • 2 tbsp water for sauce
  • 2 green onions, thinly sliced for garnish
  • Sesame seeds for garnish
  • 1 tbsp oil for cooking chicken

Equipment

  • Large bowl
  • small bowl
  • whisk
  • Large skillet or wok
  • Measuring spoons
  • Measuring cups
  • Pot or saucepan for noodles
  • colander

Method
 

  1. Prepare the Chicken: In a bowl, combine the chicken pieces with soy sauce, cornstarch, sesame oil, and black pepper. Mix well and let marinate for at least 15 minutes (or up to 1 hour) in the refrigerator.
  2. Cook the Noodles: Cook the noodles according to package directions. Drain and set aside. Toss with a little sesame oil to prevent sticking.
  3. Make the Sauce: In a small bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes (if using). In a separate small bowl, whisk together cornstarch and water to create a slurry.
  4. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes.
  5. Combine and Simmer: Pour the sauce over the cooked chicken. Bring to a simmer and cook for 1-2 minutes, stirring constantly. Add the cornstarch slurry and cook for another minute, or until the sauce has thickened to your desired consistency.
  6. Add Noodles and Toss: Add the cooked noodles to the skillet and toss to coat evenly with the sauce.
  7. Serve: Serve immediately, garnished with sliced green onions and sesame seeds.

Notes

For best results, use a combination of brown sugar and honey for a nuanced sweetness. Grated garlic releases more flavor than minced, consider using both. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.