Sticky Garlic Chicken Noodles (Printer View)

Tender chicken and crisp veggies coated in a sticky garlic-honey soy glaze with sesame and green onions.

# Components:

→ 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 & Oils

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

→ Vegetables & Garnish

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

# Method:

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 -
  • The sauce is genuinely sticky and glossy without any weird cornstarch taste, which honestly surprised me the first time.
  • You can have dinner on the table in under 40 minutes, which means you're eating while the food is still hot and the kitchen isn't a disaster zone.
  • It's forgiving enough that slightly overcooked chicken or softer broccoli won't derail the whole thing.
02 -
  • Don't go cheap on the soy sauce because it's doing the heavy lifting here—a good quality one actually tastes savory instead of salty, which changes everything.
  • The honey needs to actually dissolve into the soy sauce, so whisking them together while cold helps prevent lumps that won't break down during cooking.
  • If your sauce doesn't seem sticky enough after simmering, let it go for another minute because it thickens as it cools slightly.
03 -
  • If your skillet or wok isn't large enough, work in batches instead of overcrowding it because that's when things start steaming instead of searing.
  • Have everything prepped and sitting next to your stove before you start cooking because stir-frying waits for no one and you'll be moving fast once the pan gets hot.
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