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Sticky Garlic Chicken Noodles

Sticky Garlic Chicken Noodles

A quick and delicious weeknight meal featuring tender chicken and noodles tossed in a sweet and savory homemade sticky garlic sauce, ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Fusion
Calories: 660
Ingredients Method Notes

Ingredients
  

  • 500 g skinless boneless chicken breasts or thighs, cut into 2-3cm pieces
  • 300 g dried egg noodles or udon noodles
  • 1 tbsp vegetable oil
  • 2 spring onions finely sliced, for garnish
  • 1 tsp toasted sesame seeds for garnish
For the Sticky Garlic Sauce
  • 80 ml light soy sauce
  • 60 ml honey
  • 4-5 large cloves of garlic minced (about 2 tbsp)
  • 1 tbsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornflour mixed with 2 tbsp cold water this is your cornflour slurry
Optional Vegetables
  • 1 head of broccoli cut into small florets
  • 1 red bell pepper deseeded and sliced

Method
 

  1. Cook the Noodles: Bring a large pot of water to a boil. Add the noodles and cook according to the package directions (usually 4-6 minutes). Once cooked, drain them in a colander, rinse briefly with cold water to stop them from sticking, and set aside.
  2. Prepare the Sauce: While the noodles are cooking, whisk together all the sauce ingredients in a small bowl: the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Set this bowl aside for now. In a separate tiny bowl, mix the cornflour and cold water together until smooth to create your slurry.
  3. Cook the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the chicken pieces in a single layer. What works best for me is not overcrowding the pan; cook in two batches if needed to get a good colour. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
  4. Add Optional Veggies: If you're using vegetables like broccoli or peppers, add them to the same hot pan now. Stir-fry for 3-4 minutes until they are bright and tender-crisp.
  5. Make the Sticky Sauce: Lower the heat to medium. Pour the prepared sauce mixture into the pan. Let it bubble gently for 1-2 minutes, stirring constantly as the garlic and ginger become fragrant. The aroma at this stage is incredible!
  6. Thicken the Sauce: Give the cornflour slurry a quick re-stir, then pour it into the pan while whisking continuously. The sauce will begin to thicken and turn glossy almost immediately. Let it simmer for another minute until it has reached a lovely, coating consistency.
  7. Combine Everything: Return the cooked chicken to the pan. Add the drained noodles as well. Use a pair of tongs to toss everything together, ensuring the chicken and noodles are thoroughly coated in the sticky garlic sauce. Let it all warm through for a minute or two.
  8. Serve: Divide the Sticky Garlic Chicken Noodles between four bowls. Garnish generously with the sliced spring onions and toasted sesame seeds before serving hot.

Notes

For best results, don't overcrowd the pan when cooking the chicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.