Go Back
An extreme close-up shot of sticky garlic chicken noodles in a white bowl, showing the glossy sauce on the chicken and noodles.

Sticky Garlic Chicken Noodles (Better Than Takeout!)

This Sticky Garlic Chicken Noodles recipe is better than takeout and ready in 30 minutes! Tender chicken and chewy noodles are coated in an irresistible, sweet and savory homemade garlic sauce for the perfect weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breast cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 1 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
For the Sticky Garlic Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 2 tbsp brown sugar packed
  • 6-8 cloves garlic finely minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch mixed with 2 tbsp water to make a slurry
For Assembly
  • 12 oz lo mein noodles or ramen, or spaghetti
  • 1 tbsp neutral oil like canola or vegetable oil, for cooking
  • 3 green onions thinly sliced
  • 1 tbsp sesame seeds for garnish

Equipment

  • 1 Large Skillet or Wok
  • 2 Mixing Bowls
  • 1 Pot for noodles

Method
 

  1. In a medium bowl, toss the bite-sized chicken pieces with 1 tbsp soy sauce, 1 tsp sesame oil, and 2 tbsp cornstarch until evenly coated. Let it marinate for at least 10 minutes while you prep other ingredients.
  2. Cook the noodles according to package directions until al dente. Drain well and set aside. Tossing with a little sesame oil can prevent them from sticking.
  3. Heat a large skillet or wok over medium-high heat with a neutral oil. Add the chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
  4. In the same skillet, turn the heat down to medium. Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant. Pour in the 1/2 cup soy sauce, honey, brown sugar, and rice vinegar. Stir to combine and bring to a gentle simmer.
  5. Whisk in the cornstarch slurry and let the sauce simmer for another 1-2 minutes, stirring constantly, until it has thickened to a glossy consistency that coats the back of a spoon.
  6. Return the cooked chicken to the skillet along with the cooked noodles. Toss everything together until the chicken and noodles are thoroughly coated in the sauce. Garnish with sliced green onions and sesame seeds before serving.

Notes

Tip 1: For extra tender chicken, don't skip the cornstarch coating! It creates a protective layer that keeps the chicken juicy.
Tip 2: Fresh garlic and ginger are key for the most vibrant flavor. Avoid using powders if possible.
Tip 3: If the sauce gets too thick, you can thin it out with a tablespoon of water or chicken broth at a time until it reaches your desired consistency.