Sticky Garlic Chicken Noodles
Sticky Garlic Chicken Noodles are a delicious mix of tender chicken pieces coated in a glossy, flavorful garlic sauce, all tossed with soft, chewy noodles. The dish has that perfect…
Tip: save now, cook later.Sticky Garlic Chicken Noodles are a delicious mix of tender chicken pieces coated in a glossy, flavorful garlic sauce, all tossed with soft, chewy noodles. The dish has that perfect balance of sticky and saucy, making every bite packed with a little sweet and a little savory. It’s the kind of meal that feels both comforting and exciting with its simple ingredients coming together just right.
I love making this dish when I want something quick but special. The garlic sauce is like magic—it clings to the chicken and noodles, making sure none of the flavor slips away. Sometimes I throw in some crunchy veggies like bell peppers or snap peas for a fresh contrast, which I think makes it even better. It’s a recipe that’s easy to customize but still feels like a winner every time.
When I serve these Sticky Garlic Chicken Noodles, I like to sprinkle a bit of chopped green onion or sesame seeds on top for a pop of color and texture. It’s a perfect weeknight dinner that’s easy to share and always leaves everyone asking for seconds. I have a feeling this one will become one of your go-to favorites too!
Key Ingredients & Substitutions
Chicken: I like thighs because they stay juicy and tender, but breasts work too if you prefer leaner meat. Just watch the cooking time to avoid drying out.
Noodles: Fresh egg noodles make this dish extra tender, but dried works great if fresh isn’t available. You could also use rice noodles or even spaghetti in a pinch.
Garlic and Ginger: These give the sauce its punch. Fresh garlic and ginger are best, but you can use pre-minced or paste if pressed for time.
Sauces (Soy, Oyster, Hoisin): Soy sauce adds saltiness, hoisin brings sweetness, and oyster gives depth. For a vegetarian twist, swap oyster sauce for mushroom sauce or extra soy sauce.
Honey or Brown Sugar: Sweetens and helps create that sticky glaze. Maple syrup or agave nectar work as good alternatives.
How Do You Get the Sauce to Be Perfectly Sticky and Coating?
The sauce’s stickiness comes from the cornstarch slurry. Here’s what helps:
- Mix cornstarch with cold water until smooth before adding it to the sauce.
- Add the slurry slowly to the heated sauce while stirring constantly.
- Keep the heat medium to medium-high so the sauce thickens evenly without burning.
- Give it 2-3 minutes to thicken fully; the sauce will become shiny and clingy.
- Coat the chicken and noodles by stirring gently but thoroughly to avoid breaking the noodles.
Equipment You’ll Need
- Large skillet or wok – perfect for cooking chicken and tossing noodles evenly with sauce.
- Medium pot – to boil noodles without crowding, so they cook perfectly.
- Mixing bowl – for whisking together the sticky garlic sauce easily.
- Wooden spoon or silicone spatula – to stir chicken and noodles without scratching your pan.
- Knife and cutting board – for chopping garlic, ginger, chicken, and green onions safely.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for a seafood or vegetarian option that soaks up the sauce well.
- Add sliced bell peppers or snap peas for extra crunch and a pop of color.
- Stir in a teaspoon of chili flakes or sriracha if you like a bit of heat.
- Mix in chopped peanuts or cashews before serving to add a crunchy texture contrast.
Sticky Garlic Chicken Noodles
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225 g) fresh or dried egg noodles
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
For The Sauce and Flavor:
- 2 tbsp vegetable oil or sesame oil
- 5 cloves garlic, minced
- 1 thumb (about 1 inch) fresh ginger, minced
- 1/4 cup soy sauce (regular or low sodium)
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/4 cup chicken broth or water
- 3 green onions, chopped (for garnish)
- 1 tbsp toasted sesame seeds (optional garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This dish takes about 10-15 minutes for preparation, including chopping and mixing sauce ingredients, plus 10 minutes cooking time. You can expect to have it ready in about 25 minutes total, making it a quick and delicious meal.
Step-by-Step Instructions:
1. Cook the Noodles:
Boil the noodles according to package instructions until they are just tender. Drain well and set aside so they’re ready to be tossed with the sauce.
2. Make the Sticky Garlic Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, rice vinegar, chicken broth, and the cornstarch slurry until smooth. Set this mixture aside; it will create the sticky glaze.
3. Cook the Chicken:
Heat the vegetable or sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with a little salt and pepper, and cook until golden brown and cooked through, about 5 to 7 minutes. Remove chicken from the pan and set aside.
4. Sauté Garlic and Ginger:
In the same pan, add a little more oil if needed. Quickly sauté the minced garlic and ginger for about 30 seconds until fragrant, being careful not to burn them.
5. Combine Chicken and Sauce:
Return the chicken to the pan, then pour in the sticky garlic sauce mixture. Stir well and cook for 2-3 minutes until the sauce thickens, coating each piece of chicken with a glossy sticky glaze.
6. Toss with Noodles:
Add the cooked noodles to the pan and toss everything together gently but thoroughly, making sure the noodles are evenly covered with the sauce and the chicken is well mixed.
7. Serve and Garnish:
Turn off the heat and serve the noodles in bowls. Sprinkle with chopped green onions and toasted sesame seeds for a fresh, nutty finish. Enjoy your delicious, sticky garlic chicken noodles!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, you can use extra soy sauce mixed with a bit of hoisin sauce or a vegetarian mushroom sauce for a similar depth of flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the noodles seem dry.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the chicken and sauce ahead and refrigerate separately. When ready, warm gently in a pan and toss with freshly cooked noodles for best texture.