Sticky Garlic Chicken Noodles
On the first cool evening of fall, I pulled a steaming bowl of Sticky Garlic Chicken Noodles onto the table and the house filled with the cozy smell of roasted garlic and honeyed soy. My family gathered like moths to a warm lamp, the kind of meal that feels like a soft blanket and an autumn candle rolled into one.
Why this recipe is a reader favorite
Sticky Garlic Chicken Noodles is a comfort dish that balances sweet, salty, and garlicky flavors while being surprisingly simple to make. Home bakers who adore seasonal treats love it because the sauce has a caramelized, almost pastry-like depth—think cozy, sticky, golden edges that mirror your favorite fall breads. If you enjoy experimenting with garlic-forward recipes, you might like pairing it with a savory wrap like these cheesy garlic chicken wraps for a weeknight feast.
Ingredients
- 12 oz fresh or dried egg noodles (or your favorite long noodle)
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- 6 cloves garlic, minced
- 3 tbsp light soy sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil (for cooking)
- 2 tsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 cup chicken broth or water
- 2 scallions, thinly sliced
- Toasted sesame seeds and chili flakes to garnish
- Salt and pepper to taste
For richer bowls, stir in a soft egg or drizzle with garlic butter—try this inspiration from the creamy garlic chicken ramen style bowls.
Step-by-step instructions
- Prep the noodles and chicken
- Cook noodles according to package directions until just al dente. Drain and toss with a little sesame oil to prevent sticking.
- Season the chicken with salt and pepper.
- Make the garlic base
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
- Add the garlic and cook 30–45 seconds until fragrant but not brown.
- Cook the chicken
- Push the garlic to the side, add the remaining oil, and add the chicken in a single layer.
- Let the chicken sear without moving for 2 minutes, then stir and cook until browned and cooked through (about 4–5 minutes total).
- Build the sticky sauce
- Lower the heat to medium and add soy sauce, honey, brown sugar, sesame oil, and rice vinegar.
- Stir and let the sugar dissolve into the pan, then pour in the chicken broth.
- Slowly stir in the cornstarch slurry; the sauce will thicken into a glossy, sticky coating—this is the heart of the Sticky Garlic Chicken Noodles.
- Combine and finish
- Add the cooked noodles to the pan and toss gently until each strand is coated in sauce.
- Stir in scallions, sprinkle with sesame seeds and chili flakes, and serve immediately.
Tips for success
- Use high heat for searing: A hot pan helps the chicken caramelize quickly and adds flavor without overcooking.
- Do not overcook the garlic: Burned garlic tastes bitter. Cook just until fragrant, then add other ingredients.
- Adjust stickiness: If the sauce gets too thick, add a splash of chicken broth; if too thin, simmer a minute longer or add a touch more cornstarch slurry.
- For a richer finish, fold in a tablespoon of butter at the end—this gives the sauce a silky sheen similar to the richness in garlic butter chicken bites.
- If your noodles clump, toss them with a little hot water or oil before adding to the sauce.
Possible variations
- Gluten-free: Swap regular soy sauce for tamari or a gluten-free soy alternative, and use rice noodles or certified gluten-free pasta. These tweaks keep the Sticky Garlic Chicken Noodles safe for gluten-free diets.
- Vegetarian: Replace chicken with firm tofu, pressed, cubed, and pan-fried until golden.
- Streusel topping (seasonal twist): For a playful sweet-savory contrast, make a crunchy garlic streusel using panko, crushed nuts, melted butter, grated Parmesan, and a pinch of brown sugar; sprinkle lightly over bowls just before serving. This odd-but-alluring topping is a nod to fall bakers who love texture contrasts—try keeping some on the side so guests can choose.
- Slow-cooked version: For hands-off prep, adapt the flavors in a crockpot and finish with high heat in a skillet—similar flavor profiles can be found in this garlic butter chicken crockpot inspiration.
- Veggie-forward bowl: Add roasted squash or carrots for a harvest feel—pair with a garlic-forward veggie dish like this garlic chicken veggie bowl for a full autumn spread.
Storage recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce and revive the shine.
- Freezer: You can freeze cooked chicken and sauce (without noodles) for up to 2 months. Thaw overnight in the fridge and toss with freshly cooked noodles.
- Make-ahead tip: Keep noodles and sauce separate if preparing for a crowd; toss together just before serving to maintain texture.
Conclusion
If you enjoy quicker versions or want inspiration for a crisp garlic finish, check out this 20-minute Crispy Garlic Chicken Noodles for a speedy take on similar flavors. For an Instant Pot adaptation with a peanuty twist, this Instant Pot Sticky Garlic Peanut Noodles with Chicken offers a helpful pressure-cooker method.
Frequently Asked Questions (FAQs)
Q: Can I use chicken breast instead of thighs?
A: Yes—chicken breast works well. Slice into even, bite-sized pieces and watch cooking time closely to avoid dryness.
Q: How do I keep the noodles from getting mushy?
A: Cook to al dente, rinse briefly with cool water if using starchy pasta, and toss with a little oil. Combine with sauce only at the end.
Q: Can I make Sticky Garlic Chicken Noodles gluten-free?
A: Absolutely. Use tamari or a certified gluten-free soy sauce and swap in rice noodles or gluten-free pasta.
Q: Is it okay to freeze leftovers?
A: Freeze chicken and sauce separately from noodles for best texture. Reheat gently and add freshly cooked noodles when ready to serve.
Sticky Garlic Chicken Noodles
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A comfort dish that balances sweet, salty, and garlicky flavors, perfect for a cozy evening.
Ingredients
- 12 oz fresh or dried egg noodles (or your favorite long noodle)
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- 6 cloves garlic, minced
- 3 tbsp light soy sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil (for cooking)
- 2 tsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 cup chicken broth or water
- 2 scallions, thinly sliced
- Toasted sesame seeds and chili flakes to garnish
- Salt and pepper to taste
Instructions
- Cook noodles according to package directions until just al dente. Drain and toss with a little sesame oil to prevent sticking.
- Season the chicken with salt and pepper.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and cook 30–45 seconds until fragrant but not brown.
- Push the garlic to the side, add the remaining oil, and add the chicken in a single layer. Let the chicken sear without moving for 2 minutes, then stir and cook until browned and cooked through (about 4–5 minutes total).
- Lower the heat to medium and add soy sauce, honey, brown sugar, sesame oil, and rice vinegar. Stir and let the sugar dissolve into the pan, then pour in the chicken broth.
- Slowly stir in the cornstarch slurry; the sauce will thicken into a glossy, sticky coating.
- Add the cooked noodles to the pan and toss gently until each strand is coated in sauce.
- Stir in scallions, sprinkle with sesame seeds and chili flakes, and serve immediately.
Notes
For richer bowls, stir in a soft egg or drizzle with garlic butter. Adjust stickiness with chicken broth or cornstarch as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian