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Sticky Garlic Chicken Noodles

A comforting and quick meal featuring tender chicken and sticky garlic noodles, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Boneless skinless chicken thighs or breasts Thighs stay juicier; breasts work if you prefer leaner meat.
  • 12 ounces Egg noodles or lo mein noodles Use whole-wheat or gluten-free noodles to fit dietary needs.
  • 6 cloves Garlic, minced The star aromatics; roasted garlic gives a milder, sweeter note.
  • 1/3 cup Soy sauce Use low-sodium if watching salt.
  • 2 tablespoons Hoisin sauce Adds depth and sweetness; substitute with plum sauce or a mix of brown sugar and soy if unavailable.
  • 2 tablespoons Honey The stickiness that makes this recipe sing; maple syrup swaps in fine.
  • 1 tablespoon Rice vinegar Brightens the glaze; lemon juice can work in a pinch.
  • 1 teaspoon Toasted sesame oil For finishing flavor.
  • 1 tablespoon Cornstarch To thicken the sauce.
  • 2 tablespoons Water To mix with cornstarch.
  • to taste Green onions and sesame seeds for garnish Scallions add freshness; crushed peanuts add crunch.
  • to taste Vegetable oil for cooking Avocado oil works well for higher heat.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the noodles according to package instructions until just al dente. Drain and toss with a teaspoon of oil to prevent sticking. Set aside.
  2. In a bowl, mix the sauce: combine soy sauce, hoisin, honey, rice vinegar, and toasted sesame oil. Whisk until smooth. Keep the cornstarch slurry (cornstarch plus water) nearby.
  3. Season the chicken with salt and pepper and cut into bite-sized pieces.
Cooking
  1. Heat a large skillet over medium-high heat with 1 tablespoon of oil. Add chicken in a single layer and sear until golden, about 3 to 4 minutes per side. Remove and set aside.
  2. Lower the heat to medium and add another splash of oil. Add the minced garlic and cook gently until fragrant — about 30 seconds to 1 minute.
  3. Return the chicken to the pan and pour in the sauce. Let it simmer for 2 to 3 minutes so flavors marry.
  4. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
  5. Toss the cooked noodles into the skillet, using tongs to coat every strand in the syrupy glaze.
  6. Add green onions and a sprinkle of sesame seeds. Taste and adjust seasoning.
Serving
  1. Serve immediately, garnishing with extra scallions, sesame seeds, or crushed peanuts for texture.

Notes

Add vegetables such as snap peas or julienned carrots for balance. For spice, add chili garlic sauce or crushed red pepper. Swap proteins or use firm tofu for vegetarian options.