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Sticky Garlic Chicken Noodles

Combining savory flavors with silky noodles, this one-pan meal is perfect for a quick and delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken and noodles
  • 1 lb Chicken Breast (Can substitute with thighs for more flavor.)
  • 8 oz Noodles (Use your favorite type, adjusting cooking time accordingly.)
  • 1 cup Vegetables (Carrot, Bell Pepper, Broccoli) (Swap with any quick-cooking vegetables.)
For the sauce
  • 1/4 cup Soy Sauce (Use tamari or coconut aminos for a gluten-free option.)
  • 2 tbsp Honey (Can substitute with maple syrup.)
  • 2 tbsp Rice Vinegar (White vinegar can be substituted if needed.)
  • 2 tbsp Sesame Oil (Opt for a neutral oil for a milder taste.)
  • 4 cloves Minced Garlic (Feel free to use more for a stronger garlic taste.)
  • 1 tbsp Cornstarch (Key for thickening the sauce.)
For cooking
  • 2 tbsp Neutral Oil (Choose vegetable or canola oil for best results.)

Method
 

Cooking
  1. Boil your noodles according to the package instructions, then drain and set aside.
  2. In a bowl, mix together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and cornstarch until well combined.
  3. In a large skillet, heat neutral oil over medium-high heat. Add diced chicken and cook until golden brown, about 5-7 minutes.
  4. Toss in your veggies and cook for another 2-3 minutes until they are tender yet crisp.
  5. Pour the sauce over the chicken and vegetables, stirring until everything is well coated and the sauce thickens, about 2-3 minutes.
  6. Finally, add the cooked noodles to the skillet, mixing everything thoroughly to ensure that all the noodles are coated in the sauce.
  7. Dish up while hot and enjoy the aromatic flavors dancing on your taste buds!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months.