Make takeout-style sticky garlic chicken noodles in your skillet in under 20 minutes. This recipe uses a simple soy-garlic sauce for a quick weeknight dinner.
Author:oliviarosewood
Prep Time:5 min
Cook Time:15 min
Total Time:20 min
Yield:2 servings 1x
Category:Dinner
Method:Stir-Frying
Cuisine:Asian-American
Diet:Low Fat
Ingredients
Scale
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
8 oz dried noodles (ramen, udon, or egg noodles)
1 tablespoon vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
2 green onions, sliced, for garnish
1 teaspoon sesame seeds, for garnish
Instructions
Cook the noodles according to package directions. Drain them and set aside.
While the noodles cook, prepare the sauce: In a small bowl, whisk together the soy sauce, water, honey, brown sugar, sesame oil, and red pepper flakes if you are using them. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cut chicken pieces and cook until browned and cooked through, about 5 to 7 minutes.
Add the minced garlic and grated ginger to the skillet with the chicken. Cook for 1 minute until fragrant.
Pour the prepared sauce mixture over the chicken. Bring the sauce to a simmer and let it cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Add the cooked and drained noodles to the skillet. Toss everything together until the noodles are fully coated in the sticky garlic sauce.
Remove from heat. Serve immediately, garnished with sliced green onions and sesame seeds.
Notes
You can substitute chicken with firm tofu for a vegetarian option.
For a richer flavor, use ramen noodles and reserve about 1/4 cup of the starchy cooking water to thin the sauce if it gets too thick.
This recipe works well as a meal for two or scaled up for a larger batch.