Sticky Garlic Chicken Noodles Recipe, Easy Asian Dinner in 45 Minutes
Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4 | Difficulty: Medium
Why you will love this: It’s faster than takeout and the sauce is so good you will want to drink it. It also dirties exactly one pan, which is my personal definition of a perfect weeknight dinner.
You asked for a recipe that hits all the weeknight dinner notes, and I have the absolute best one for you. This sticky garlic chicken noodles recipe is my go-to when I want something deeply satisfying without a sink full of dishes. I started making it years ago when I was craving the flavors of my favorite takeout spot but wanted to actually know what was in the sauce, and it has never let me down.
It’s the kind of dish that feels like a warm hug. The sauce is the real star here, it clings to every noodle and piece of chicken in the most glorious way. It’s got that perfect balance of sweet and salty with a serious garlic punch. If you’re a fan of one-pan meals that pack a flavor punch, you will adore this just as much as my Moroccan chicken tagine.
Key Facts About Sticky Garlic Chicken Noodles
- Uses 12 cloves of garlic for maximum flavor.
- Comes together in under 45 minutes total.
- Requires only one large pan or wok for cooking.
- The sauce thickens using a simple cornstarch slurry.
- You can use any protein or noodle you have on hand.
What You Need for Sticky Garlic Chicken Noodles Recipe
- For the Chicken: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. Thighs stay juicier than breasts here. 2 tbsp cornstarch, 1 tbsp neutral oil, salt and pepper.
- For the Sauce: 1/2 cup low-sodium soy sauce, 1/3 cup honey, 1/4 cup rice vinegar, 1/4 cup water, 2 tbsp hoisin sauce, 1 tbsp sriracha (or to taste), 1 tbsp finely grated ginger.
- The Aromatics: 12 cloves garlic, minced. Yes, 12. Trust me.
- For the Noodles: 12 oz dried udon noodles or lo mein noodles. I get my udon noodles from Amazon when my local store is out.
- For Serving: Sliced green onions, toasted sesame seeds.
How to Make Sticky Garlic Chicken Noodles Recipe
Start by getting your noodles cooking according to package directions. Drain and set them aside. While they cook, toss your chicken pieces with the cornstarch, salt, and pepper. This little coating is the secret to getting a nice sear and helping the sauce cling later.
Heat the oil in your largest skillet or wok over medium-high heat. Cook the chicken in a single layer until golden brown on all sides and cooked through, about 6-8 minutes. Remove the chicken to a plate.
Step 1: Build the Sauce Base
In the same pan, reduce the heat to medium. Add the minced garlic and grated ginger. Cook for just 30-60 seconds until fragrant. Do not let it burn. Pour in the soy sauce, honey, rice vinegar, water, hoisin, and sriracha. Stir and let it come to a simmer.
Step 2: Thicken and Combine
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Slowly whisk this into the simmering sauce. It will start to thicken almost immediately. Let it bubble gently for a minute until it’s glossy and coats the back of a spoon.
Step 3: Bring It All Together
Add the cooked chicken and any accumulated juices back into the pan. Toss to coat in the sauce. Then, add your drained noodles. Using tongs, gently toss and fold everything together until every strand is coated in that sticky, garlicky goodness. This is the best part.
Step 4: Serve Immediately
Divide among bowls and top generously with sliced green onions and sesame seeds. The noodles are best eaten right away while they’re hot and perfectly saucy. It’s a different kind of comfort food than, say, fluffy Japanese souffle pancakes, but just as soul-satisfying.
Join Our Private Cooking Community
Get a new recipe every single day, cooking tips, and connect with other home cooks who love food as much as you do. A warm friendly community and I would love to see you there.
Tips for Perfect Sticky Garlic Chicken Noodles
Mise en Place is Key
Have all your sauce ingredients measured and your garlic minced before you start cooking. Things move quickly once you start, and you don’t want your garlic burning while you hunt for the honey. Organization is your best friend here.
Do Not Skip the Cornstarch Slurry
This is what transforms a thin, soupy sauce into that iconic sticky glaze that clings to the noodles. Make sure your slurry is cold water mixed with cornstarch, and add it to a simmering sauce while whisking. If you want another recipe that uses a similar technique for a perfect texture, check out my blueberry lemon ricotta pancakes for a breakfast twist.
Customize the Heat
The sriracha adds a background warmth. If you love spice, add more. If you’re sensitive to it, you can leave it out entirely. The dish will still be fantastic. You are in control of your own spice level.
Want More Recipes Like This?
I put together 400 of my favorite recipes in one download. Chicken dinners, creamy pastas, easy cakes, quick breakfasts, and simple everyday meals the whole family actually eats. If you cook at home regularly, you will use this all the time.
Frequently Asked Questions
Can I make this ahead of time?
You can prep the sauce ingredients and cut the chicken ahead, but I recommend cooking and serving it fresh. The noodles can become a bit soft if stored in the sauce for too long.
What noodles work best?
Udon or lo mein noodles are ideal for their chewy texture. Fresh ramen noodles also work wonderfully. In a pinch, dried spaghetti is a totally acceptable substitute.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a pan with a tiny splash of water to loosen the sauce.
I really hope this becomes a regular in your dinner rotation. Let me know in the comments if you try it and what protein you used.
Sticky Garlic Chicken Noodles
Ingredients
Method
- In a medium bowl, combine the chicken pieces with 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sesame oil, and black pepper. Toss until the chicken is evenly coated. Let it marinate for at least 10 minutes while you prepare the other ingredients.
- In a separate bowl, whisk together all the sauce ingredients: 1/3 cup soy sauce, honey, hoisin, rice vinegar, sriracha, water, and 1 tbsp cornstarch. Set aside. Mince the garlic and grate the ginger. Cook the noodles according to package directions until al dente, then drain and rinse briefly with cold water to stop cooking. Toss with a tiny bit of oil to prevent sticking.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, working in batches if needed to avoid crowding. Fry for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken to a plate.
- In the same skillet, add the remaining 1 tablespoon of oil. Add the white parts of the green onions, the minced garlic, and grated ginger. Stir-fry for just 30-60 seconds until fragrant, being careful not to burn the garlic.
- Give the prepared sauce a quick re-whisk, then pour it into the skillet with the aromatics. Cook, stirring constantly, for 2-3 minutes until the sauce thickens, becomes glossy, and bubbles.
- Return the cooked chicken and any accumulated juices to the skillet. Add the cooked noodles. Using tongs, toss everything together vigorously for 2-3 minutes until the chicken and noodles are completely coated in the sticky garlic sauce and heated through.
- Divide the sticky garlic chicken noodles among dark bowls. Garnish generously with the green parts of the green onions and toasted sesame seeds. Serve immediately.
Disclosure: This post may contain affiliate links. If you purchase through our links we may earn a small commission at no extra cost to you.
If you made this Sticky Garlic Chicken Noodles, please leave a comment below and let me know how it turned out.