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Sticky Garlic Chicken Noodles: Quick & Delicious Recipe

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This Sticky Garlic Chicken Noodles recipe is a flavor explosion that will have everyone asking for seconds. It’s a quick and satisfying dish perfect for busy weeknights, featuring tender chicken and chewy noodles coated in a glossy, sticky sauce.

Ingredients

  • Boneless, skinless chicken thighs
  • Boneless, skinless chicken breasts (optional)
  • Thinly sliced beef (such as sirloin or flank steak) or shrimp (optional)
  • Lo mein noodles or ramen noodles (discard the seasoning packet)
  • Udon noodles (optional)
  • Wide rice noodles (gluten-free option)
  • Fresh garlic (generous amount, minced)
  • Honey or brown sugar
  • Maple syrup (alternative for honey or brown sugar)
  • Soy sauce
  • Tamari (gluten-free alternative)
  • Rice vinegar
  • Apple cider vinegar (alternative for rice vinegar)
  • Toasted sesame oil
  • Cornstarch
  • Cold water
  • Freshly grated ginger (optional, but recommended)
  • Freshly chopped green onions (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Prepare Your Chicken and Aromatics: Trim any excess fat from chicken thighs and cut them into bite-sized pieces. Slice chicken breasts into thin, even strips. Mince the fresh garlic and grate ginger if using. Cook the noodles according to package instructions until just al dente, drain, and toss with a tiny bit of oil to prevent sticking.
  2. Whip Up the Sticky Garlic Sauce: In a medium bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, and a pinch of black pepper. In a separate small bowl, whisk together cornstarch with 2 tablespoons of cold water until smooth to create a slurry.
  3. Cook the Chicken: Heat 1-2 tablespoons of vegetable oil or peanut oil in a large skillet or wok over medium-high heat. Add chicken pieces in a single layer and cook for about 3-4 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
  4. Sauté the Garlic and Ginger: Reduce heat to medium and add minced garlic and grated ginger to the pan. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
  5. Add the Sauce and Thicken: Pour the soy sauce mixture into the pan with garlic and ginger, bringing it to a gentle simmer. Re-whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring continuously until the sauce thickens and becomes glossy.
  6. Combine Everything for the Sticky Finish: Return the cooked chicken to the pan with the thickened sauce and add the cooked noodles. Toss everything together vigorously until thoroughly coated in the sauce. Adjust seasoning if needed.
  7. Serve and Garnish: Remove from heat, drizzle with toasted sesame oil, and toss again. Transfer to serving bowls and garnish with chopped green onions and sesame seeds. Serve immediately.

Nutrition

Keywords: Don't overcrowd the pan when cooking the chicken for better searing. Fresh garlic is key, so watch it closely to avoid burning. The cornstarch slurry is essential for achieving the sticky sauce consistency. Customize with red pepper flakes for heat or add your favorite veggies for extra nutrition.

Find it online: https://mamablueberry.com/sticky-garlic-chicken-noodles-quick-delicious-recipe/