Sticky Garlic Chicken Noodles are the kind of seasonal, comforting dish that feels like a warm hug on a plate. This recipe brings together tender strips of chicken, garlicky-sweet sticky sauce, and springy egg noodles for a simple weeknight meal that shines whether it’s a crisp autumn evening or a rainy spring dinner. With just a handful of pantry-friendly ingredients—soy sauce, honey, rice vinegar, garlic, and cornstarch—you’ll get glossy, clingy sauce and a perfect balance of savory and sweet. If you love noodle comfort, you might also enjoy an aromatic ginger garlic chicken noodle soup as another cozy option for colder nights.
Ingredients & Equipment
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz egg noodles
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper
- 2 green onions, chopped
Equipment
- Large pot for boiling noodles
- Large skillet or sauté pan (at least 12-inch)
- Mixing bowls (small bowl for sauce)
- Tongs or a large spoon for tossing noodles
- Colander for draining noodles
- Optional: meat thermometer to check chicken (recommended)
Notes: The ingredient list is intentionally simple for busy cooks. If you like a creamier noodle bowl in a similar flavor family, try the creamy garlic chicken ramen for another weeknight favorite. Helpful tools include a good nonstick skillet for easy saucing and a thermometer to ensure chicken reaches 165°F (74°C) for safe, juicy results.
Step-by-Step Instructions (with tips)
Follow these steps for perfectly sticky, garlicky chicken noodles. Read through first so you have everything ready—this recipe moves quickly once the garlic hits the pan.
1. Cook the egg noodles
Cook the egg noodles according to package instructions, then drain and set aside. Tip: Salt the boiling water lightly for flavor. If you plan to toss the noodles back in the sauce right away, undercook by 1 minute so they finish cooking while absorbing sauce rather than becoming mushy.
2. Make the sauce
In a small bowl, mix together soy sauce, honey, rice vinegar, and cornstarch to create a sauce. Stir until the cornstarch is fully dissolved. Tip: If your honey is very thick, microwave the honey for 5–10 seconds to loosen it for easier mixing. For a gluten-free swap, use tamari instead of regular soy sauce.
3. Prepare the chicken
Slice the chicken into thin strips. Tip: Cutting across the grain gives more tender bites. For even cooking, try to slice the breasts to similar thickness; you can butterfly thick parts or pound them gently. If you prefer darker meat, boneless skinless chicken thighs also work well and remain juicy.
4. Cook the chicken
Heat vegetable oil in a large skillet over medium heat, add the chicken, and season with black pepper. Cook until browned and cooked through, about 5–7 minutes. Tip: Don’t overcrowd the pan—cook in batches if needed so the chicken browns instead of steaming. If you like a deeper sear, increase heat briefly at the start, then lower to finish cooking through. Use a meat thermometer to confirm the internal temperature reads 165°F (74°C).
5. Sauté the garlic
Add minced garlic to the skillet and sauté for about 1 minute. Tip: Garlic cooks very quickly and can turn bitter if burnt—keep it moving in the pan and lower heat if needed. If you want a milder garlic flavor, add half the garlic with the chicken and the rest with the sauce.
6. Add the sauce
Pour the sauce over the chicken, stirring to coat. Cook for an additional 2-3 minutes until the sauce thickens and becomes glossy. Tip: The cornstarch activates quickly—if the sauce is too thick, splash in a teaspoon or two of water until it reaches your preferred consistency. For extra depth, add a teaspoon of toasted sesame oil at the end (optional) for a nutty finish.
7. Combine with noodles
Add the cooked noodles to the skillet, tossing to combine everything well. Tip: Use tongs to lift and fold noodles so the sauce evenly coats every strand. If the noodles seem dry, add a splash of the noodle cooking water to loosen the sauce and help it cling to the noodles.
8. Garnish and serve
Garnish with chopped green onions before serving. Tip: Finish with a sprinkle of toasted sesame seeds, a squeeze of fresh lemon or lime for brightness, or a few chili flakes for heat if you enjoy spice. For a heartier meal, toss in quick-cooked vegetables like bok choy, snap peas, or shredded carrots in step 6 so they cook in the glossy sauce.
Variations and additional tips
- Roasting vs. pan-frying chicken: For a hands-off option, roast seasoned chicken breasts at 400°F (200°C) for 18–22 minutes, slice, and toss in the sauce. This gives a slightly different texture but still works great.
- Vegetarian option: Swap chicken for firm tofu, pressed and pan-fried until golden. The sticky sauce clings beautifully to tofu cubes.
- Texture play: Add toasted cashews or chopped roasted peanuts for crunch just before serving.
- Low-sugar swap: Replace honey with an equal amount of maple syrup or a sugar-free syrup, but taste and adjust as needed.
Storage, Freezing & Make-Ahead Tips
Sticky Garlic Chicken Noodles store and reheat well if handled properly.
Refrigeration
Let the dish cool slightly, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days. Portion into single-serve containers for easy weekday lunches.
Freezing
Freezing noodle dishes can change the texture of egg noodles slightly. For best results, freeze the cooked chicken and sauce separately from the noodles. Freeze both in airtight, freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of water to revive the sauce and tossing with freshly cooked noodles if the original noodles have softened.
Make-ahead
Prepare the sauce and slice the chicken up to a day ahead. Store separately in the fridge and simply cook the chicken and assemble when you’re ready to eat. This saves time and keeps flavors bright.
How to Use / Serve This Dish
Sticky Garlic Chicken Noodles are versatile and seasonally adaptable. Serve them as the centerpiece of a simple weeknight meal or as part of a larger spread for casual entertaining.
Serving ideas
- Side vegetables: Steamed broccoli, roasted Brussels sprouts, or a quick sauté of bok choy complement the savory-sweet sauce.
- Fresh crunch: An Asian-inspired slaw or cucumber salad adds brightness and texture.
- Garnishes: Chopped cilantro, sesame seeds, thinly sliced red chili, or a few fragments of toasted nori are lovely on top.
- For a fusion twist: Serve over a bed of greens or wrapped inside lettuce cups for a lighter, hand-held option.
If you’re exploring more garlic-forward chicken dishes for dinner rotation, the garlic Parmesan chicken meatloaf offers another comforting, family-friendly idea with a different texture and presentation.
FAQ
1. Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs are a great swap — they stay juicier and offer richer flavor. Cooking time may be slightly longer depending on thickness, so check for an internal temperature of 165°F (74°C).
2. Can I make this gluten-free?
Absolutely. Replace regular soy sauce with tamari or a certified gluten-free soy sauce. Double-check the noodle packaging for gluten-free labeling or use rice noodles instead of egg noodles.
3. How long will leftovers last?
Stored in an airtight container, leftovers keep 3–4 days in the refrigerator. Freeze for up to 2 months if stored properly as described above. Reheat gently on the stove, adding a splash of water to loosen the sauce.
4. My sauce didn’t thicken — what went wrong?
Common fixes: ensure the cornstarch was fully dissolved before adding it to the hot pan; bring the sauce to a simmer to activate thickening; cook a bit longer while stirring. If needed, make a quick slurry with 1 teaspoon cornstarch and 1 tablespoon cold water and stir that in while the sauce simmers.
Conclusion
Sticky Garlic Chicken Noodles are an easy, comforting recipe that combines simple ingredients into a glossy, flavor-packed dish perfect for seasonal dinners. The sticky sauce and tender chicken make a satisfying meal that’s quick enough for weeknights yet cozy enough for a weekend family dinner. I hope this recipe becomes a go-to in your kitchen—try it, make it your own with a few garnishes, and share it with someone you love.
If you give this recipe a try, I’d love to hear how you made it your own—leave a comment or share a photo so others can get inspired.
Sticky Garlic Chicken Noodles
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Can substitute with thighs for a juicier option.
- 8 oz egg noodles Use gluten-free noodles if necessary.
- 4 cloves garlic, minced Cooks quickly, watch to avoid burning.
- ¼ cup soy sauce Use tamari for gluten-free.
- 2 tablespoons honey Microwave if thick for easier mixing.
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch Ensure it's fully dissolved in the sauce.
- 2 tablespoons vegetable oil For cooking the chicken.
- ½ teaspoon black pepper To season chicken.
- 2 pieces green onions, chopped For garnish.
Instructions
Cooking the Noodles
- Cook the egg noodles according to package instructions, then drain and set aside. Salt the boiling water lightly for flavor.
Making the Sauce
- In a small bowl, mix together soy sauce, honey, rice vinegar, and cornstarch. Stir until the cornstarch is fully dissolved.
Preparing the Chicken
- Slice chicken into thin strips, cutting across the grain for tenderness.
Cooking the Chicken
- Heat vegetable oil in a large skillet over medium heat. Add chicken and season with black pepper. Cook until browned and cooked through, about 5–7 minutes.
Sautéing the Garlic
- Add minced garlic to the skillet and sauté for about 1 minute. Keep it moving to avoid burning.
Adding the Sauce
- Pour the sauce over the chicken, stirring to coat. Cook for an additional 2-3 minutes until sauce thickens.
Combining with Noodles
- Add the cooked noodles to the skillet, tossing to combine everything well. Add a splash of noodle cooking water if the sauce seems dry.
Garnishing and Serving
- Garnish with chopped green onions before serving. Optionally, add sesame seeds, fresh lemon juice, or chili flakes.
