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