Sweet & Savory Sticky Garlic Chicken Noodles (Print Version)

Whip up Sticky Garlic Chicken Noodles for a weeknight win! Tender chicken, chewy noodles, and a rich, garlicky sauce. Pure comfort, easy to make.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Contains meat, soy, gluten

# Ingredients:

→ Chicken & Noodles

01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 4-5 oz ramen noodles (2-3 packets, seasoning discarded)

→ Sticky Garlic Sauce

03 - 1/4 cup soy sauce
04 - 3 tbsp honey
05 - 1 tbsp rice vinegar
06 - 4-5 cloves garlic, minced (or more, I always add more!)
07 - 1 tsp fresh ginger, grated
08 - 1 tbsp cornstarch
09 - 1 tbsp cold water (for slurry)

→ Freshness & Garnish

10 - 1 tbsp neutral oil (like canola or vegetable)
11 - 1 tsp sesame oil
12 - 2 green onions, sliced
13 - 1 tbsp toasted sesame seeds

→ Optional Extras

14 - Pinch of red pepper flakes for heat
15 - Steamed broccoli or snap peas for serving

# Instructions:

01 - First things first, let's get that chicken ready. I usually cut my boneless, skinless chicken thighs into bite-sized pieces, maybe about an inch or so. Pat them dry with a paper towel; this is actually super important for getting a nice sear later. I used to skip this step, and the chicken would just steam instead of browning, which, to be real, is just sad. You want that little bit of golden crispness, you know? Set them aside, ready for their starring role.
02 - Now for the magic! In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Give it a good stir until everything is combined. This is where the kitchen starts to smell amazing, honestly. Then, in a tiny separate bowl, make a cornstarch slurry by mixing the cornstarch with a tablespoon of cold water until smooth. This little step prevents lumps in your sauce later, a mistake I've made more times than I care to admit. Keep that slurry handy.
03 - Heat a large skillet or wok over medium-high heat with a tablespoon of oil. Once it's shimmering, add your chicken pieces in a single layer. Don't overcrowd the pan, or they won't brown properly – you might need to do this in batches. Cook for about 4-5 minutes per side, until they're beautifully golden brown and cooked through. I love watching that color develop; it just smells like dinner is happening! Once cooked, remove the chicken from the pan and set it aside.
04 - While the chicken is doing its thing, get a pot of water boiling for your ramen noodles. Make sure you salt the water generously; this is where the noodles get their flavor! Cook the ramen noodles according to package directions, usually just 2-3 minutes. You want them al dente, not mushy. Drain them well, and don't rinse them; we want that starch to help the sauce cling later. I always forget to salt the water, oops, but you won't!
05 - Reduce the heat to medium-low on your skillet. Pour in the prepared sauce mixture. Let it come to a gentle simmer, stirring constantly. Once it's bubbling, slowly pour in the cornstarch slurry while whisking. Keep whisking until the sauce thickens and becomes glossy, about 1-2 minutes. It should coat the back of a spoon. This is where the sauce transforms from liquid to that irresistible sticky glaze. The aroma at this point is just incredible.
06 - Add the cooked chicken back into the pan with the thickened sauce. Toss everything to coat the chicken completely. Then, add the drained ramen noodles and toss again until they're gloriously coated in that sticky, garlicky goodness. Remove from heat, drizzle with sesame oil, and garnish with sliced green onions and toasted sesame seeds. The noodles should look shiny and inviting, smelling like the best kind of takeout. Taste it, adjust seasoning if needed, and honestly, just dive in!

# Notes:

01 - Always pat your chicken dry before searing; that’s the secret to a good crust, I learned that the hard way.
02 - Don't overcrowd the pan when cooking the chicken, or you'll get steamed chicken, not seared!
03 - Whisk that cornstarch slurry *before* adding it to the hot sauce; lumpy sauce is a real bummer.
04 - A squeeze of lime juice right before serving can really brighten up all the flavors.

# Equipment Needed:

01 - Large skillet or wok
02 - medium bowl
03 - small bowl
04 - whisk
05 - cutting board
06 - knife
07 - large pot

# Nutrition (Per Serving):

Calories: 550 kcal
Total Fat: 25g
Total Carbohydrate: 55g
Protein: 30g

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