Description
A warm and comforting dish featuring flavorful chicken in a sticky garlic sauce, served with noodles.
Ingredients
Scale
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 3 tbsp honey
- 4 garlic cloves, minced
- 1 tsp grated ginger
- 1/2 tsp red chili flakes (optional)
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 8 oz noodles (rice noodles or egg noodles)
- 2 green onions, chopped
- 1 tsp sesame seeds (optional)
Instructions
- Mix together the soy sauce, honey, minced garlic, grated ginger, and red chili flakes (if using) until you have a well-combined, flavorful sauce.
- Toss the bite-sized chicken pieces with cornstarch until each piece is evenly coated.
- Warm the vegetable oil in a large skillet or wok over medium-high heat until it’s hot enough for frying the chicken.
- Add the coated chicken to the skillet, cooking for about 6 to 8 minutes. Stir occasionally until the chicken is golden brown and fully cooked through.
- Pour the prepared sauce over the cooked chicken and stir well to coat all pieces. Allow the sauce to simmer for 2 to 3 minutes, letting it thicken and become gloriously sticky.
- Cook the noodles according to the package instructions until tender. Drain and set them aside.
- Add the cooked noodles to the skillet with the sticky chicken and toss well to evenly distribute the sauce and chicken throughout.
- Sprinkle the chopped green onions and sesame seeds (if using) over the top for a fresh finishing touch.
Notes
Make the sauce in advance and store it in the refrigerator for up to a week. Leftovers can be stored for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg