Sticky Garlic Chicken Noodles (Print)

Tender chicken and vegetables tossed in a sticky garlic-honey soy sauce with noodles and sesame.

# Components:

→ Protein

01 - 2 chicken breasts, thinly sliced

→ Noodles

02 - 8 oz egg noodles

→ Sauce

03 - 1/4 cup soy sauce
04 - 2 tablespoons honey
05 - 1 teaspoon red chili flakes, optional

→ Aromatics and Oils

06 - 4 cloves garlic, minced
07 - 1 tablespoon sesame oil
08 - 1 tablespoon vegetable oil

→ Vegetables and Garnish

09 - 1 cup broccoli florets
10 - 1 bell pepper, thinly sliced
11 - 1/4 cup green onions, chopped
12 - Sesame seeds for garnish

# Directions:

01 - Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain and set aside.
02 - In a small mixing bowl, whisk together soy sauce, honey, and red chili flakes if using. Set aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken breasts and cook for 5 to 7 minutes until browned and cooked through.
04 - Add minced garlic to the pan and sauté for 1 minute until fragrant.
05 - Add broccoli florets and bell pepper slices. Stir-fry for 3 to 4 minutes until vegetables reach tender-crisp texture.
06 - Pour prepared sauce over chicken and vegetables. Stir well to coat everything evenly and let simmer for 2 to 3 minutes.
07 - Add cooked noodles to the pan. Toss everything together until noodles are thoroughly coated with sauce.
08 - Drizzle with sesame oil and toss to combine.
09 - Remove from heat. Garnish with chopped green onions and sesame seeds before serving.

# Expert Advice:

01 -
  • The sauce clings to every noodle in this glossy, addictive way that makes you reach for seconds without thinking.
  • Everything comes together in under 35 minutes, so weeknight dinners actually feel doable instead of like a hassle.
  • It's flexible enough to swap proteins or vegetables depending on what's hiding in your fridge.
02 -
  • Don't skip the al dente noodle stage—overcooked noodles will turn mushy once they're coated in sauce, and you'll lose that satisfying texture.
  • High heat is your friend for stir-frying; a lukewarm pan means soggy vegetables instead of crisp-tender ones, so make sure your pan is actually hot before you start.
03 -
  • Slice your chicken against the grain for maximum tenderness, and don't let it sit around too long or it'll start to dry out before cooking.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on—it brings out their nuttiness and makes the garnish actually matter instead of feeling like an afterthought.
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