Sticky Garlic Chicken Noodles

Sticky Garlic Chicken Noodles are my answer to fast, flavorful, and satisfying comfort food. Tender chicken tossed in a glossy, garlicky sauce and wrapped around chewy noodles—this dish is sweet, savory, and just a little spicy. It’s the kind of quick dinner I love to throw together when I’m craving takeout-style flavor without leaving the house.

Why You’ll Love This Recipe

I love how this recipe delivers bold flavors in just one pan and under 30 minutes. The chicken gets caramelized and sticky from the sauce, and the noodles soak up every bit of that sweet garlic goodness. It’s perfect for weeknights, easily customizable with whatever veggies or noodles I have, and always leaves me going back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• Boneless chicken thighs or breasts, thinly sliced
• Cornstarch
• Salt
• Pepper
• Vegetable oil

For the Sauce:

• Soy sauce
• Honey or brown sugar
• Rice vinegar
• Garlic, minced
• Fresh ginger, grated (optional)
• Sriracha or chili flakes (optional for heat)
• Water
• Cornstarch slurry (cornstarch + water) for thickening

For the Noodles:

• Rice noodles, lo mein, or spaghetti
• Optional: sliced green onions, sesame seeds, or sautéed veggies (like bell pepper, carrots, or broccoli)

Directions

I start by cooking the noodles according to package instructions, then drain and set them aside.

While the noodles cook, I toss the chicken in cornstarch, salt, and pepper until evenly coated.

In a hot skillet or wok, I heat oil and cook the chicken until golden and crisp on the outside, and fully cooked through. I remove it from the pan and set it aside.

In the same pan, I add a little more oil and sauté the garlic (and ginger, if using) until fragrant.

I whisk together the sauce ingredients—soy sauce, honey, vinegar, and a splash of water—and pour it into the pan.

Once the sauce is simmering, I stir in the cornstarch slurry and let it thicken into a glossy glaze.

I return the chicken to the pan, coat it well in the sauce, then toss in the cooked noodles until everything is hot and sticky.

I finish with green onions, sesame seeds, or whatever toppings I feel like.

Servings and timing

This recipe serves 3–4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add steamed broccoli, bell peppers, or snap peas for a veggie boost.

For a nutty twist, I drizzle in toasted sesame oil or top with crushed peanuts.

When I want it spicier, I stir in extra sriracha or add sliced Thai chilies.

I occasionally use tofu or shrimp instead of chicken—it works just as well.

For a low-carb version, I swap the noodles for zucchini noodles or shirataki noodles.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, I warm them in a skillet with a splash of water or broth to loosen the sauce.

Microwaving works too, but I stir halfway to make sure everything heats evenly.

FAQs

Can I use pre-cooked chicken?

Yes. I just skip the cornstarch coating and toss it in with the sauce and noodles at the end to heat through.

What noodles work best?

I usually use lo mein or rice noodles, but spaghetti or linguine work great too.

How do I make it less sweet?

I reduce the honey or brown sugar and balance with a little extra vinegar or soy sauce.

Can I make the sauce ahead of time?

Definitely. I mix the sauce ingredients and refrigerate them for up to 3 days. It makes dinner come together even faster.

Is this dish freezer-friendly?

It’s best fresh, but I’ve frozen portions in airtight containers. The noodles soften slightly after reheating, but the flavor still holds up.

Conclusion

Sticky Garlic Chicken Noodles are a quick, crave-worthy meal that delivers big on flavor with minimal effort. With tender chicken, garlicky sauce, and slurpable noodles, it’s a dish I turn to when I want comfort food fast. Whether I’m cooking for a crowd or just myself, it always satisfies.

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