Make takeout-style sticky garlic chicken noodles in your skillet in under 20 minutes. This recipe uses a simple soy-garlic sauce for quick weeknight dinners.
Author:charliehayes
Prep Time:5 min
Cook Time:15 min
Total Time:20 min
Yield:2 servings 1x
Category:Dinner
Method:Stir-Frying
Cuisine:Asian-Inspired
Diet:Low Lactose
Ingredients
Scale
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
8 oz dried noodles (ramen, udon, or egg noodles)
1 tablespoon vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup soy sauce
1/4 cup water
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
2 green onions, sliced, for garnish
Sesame seeds, for garnish
Instructions
Cook the noodles according to package directions. Drain them, reserving about 1/4 cup of the cooking water. Set aside.
While the noodles cook, prepare the sauce: In a small bowl, whisk together the soy sauce, water, honey or brown sugar, rice vinegar, sesame oil, and cornstarch until the cornstarch dissolves. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes.
Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
Pour the prepared sauce mixture over the chicken. Bring the sauce to a simmer, stirring constantly. It will thicken quickly due to the cornstarch.
Add the cooked and drained noodles to the skillet. Toss everything together until the noodles and chicken are evenly coated with the sticky sauce. If the sauce is too thick, add a splash of the reserved noodle water.
Remove from heat. Serve immediately, garnished with sliced green onions and sesame seeds.
Notes
You can substitute chicken with firm tofu for a vegetarian option.
For extra flavor, use dark soy sauce if you have it for a deeper color.
This recipe works well as a one pan noodle recipe for easy cleanup.