Sticky Garlic Chicken Noodles (Printable Version)

Tender chicken and noodles coated in a sticky garlic-honey soy sauce with crisp veggies and sesame seeds.

# What You’ll Need:

→ 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 & Oils

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

→ Vegetables & Garnish

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

# Step-by-Step Guide:

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 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 5-7 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 3-4 minutes until vegetables are tender-crisp.
06 - Pour prepared sauce over chicken and vegetables. Stir well to coat evenly and simmer for 2-3 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 again to combine.
09 - Remove from heat. Garnish with chopped green onions and sesame seeds before serving.

# Expert Tips:

01 -
  • The sauce actually sticks to every noodle and vegetable instead of pooling at the bottom like most homemade versions.
  • You can have dinner on the table in under 40 minutes, which somehow feels like cheating when it tastes this good.
  • It reheats beautifully the next day, making it perfect for meal prep without sacrificing flavor.
02 -
  • Don't crowd the pan when you cook the chicken or it'll steam instead of brown, and brown chicken tastes infinitely better than pale chicken.
  • The noodles need to be cooked al dente before they go in the pan because they'll soften slightly as they absorb the sauce, and mushy noodles will ruin an otherwise perfect dish.
03 -
  • If your sauce seems too thin after you add the noodles, let it simmer for an extra minute or two so some of the liquid reduces and the coating gets thicker.
  • Prep all your ingredients before you start cooking because once the pan gets going, there's no time to chop garlic or measure out sauce.
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