Sticky Garlic Chicken Noodles (Print Version)

Tender chicken, egg noodles, and crisp broccoli coated in a savory garlic-honey soy glaze.

# What You'll Need:

→ Protein

01 - 2 chicken breasts, thinly sliced

→ Noodles

02 - 8 oz egg noodles

→ Sauce

03 - 1/4 cup soy sauce
04 - 2 tablespoons honey
05 - 1 teaspoon red chili flakes, optional

→ Aromatics and Oils

06 - 4 cloves garlic, minced
07 - 1 tablespoon sesame oil
08 - 1 tablespoon vegetable oil

→ Vegetables and Garnish

09 - 1 cup broccoli florets
10 - 1 bell pepper, thinly sliced
11 - 1/4 cup green onions, chopped
12 - Sesame seeds for garnish

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
02 - In a small bowl, whisk together the soy sauce, honey, and red chili flakes if using. Set the sauce aside.
03 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breasts and cook for 5 to 7 minutes, until browned and cooked through.
04 - Add the minced garlic to the pan and sauté for 1 minute until fragrant.
05 - Add the broccoli florets and bell pepper slices. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
06 - Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly and let simmer for 2 to 3 minutes.
07 - Add the cooked noodles to the pan. Toss everything together until the noodles are thoroughly coated with the sauce.
08 - Drizzle with sesame oil and toss again to combine.
09 - Remove from heat. Garnish with chopped green onions and sesame seeds before serving.

# Additional Tips::

01 -
  • The sauce clings to every strand of noodle like it was made to be together, creating layers of savory-sweet umami that make you want to order more takeout just to compare.
  • It comes together faster than scrolling through your apps, which means dinner on the table before you've finished processing your day.
  • The balance of crispy vegetables and tender chicken keeps things interesting, so you're not just eating the same texture over and over.
02 -
  • Don't overcrowd your pan when cooking the chicken or it will steam instead of sear, so work in batches if needed and take your time building those golden-brown edges.
  • The difference between sticky and sloppy sauce comes down to timing—let it reduce slightly before adding noodles rather than dumping everything in at once and hoping for the best.
03 -
  • Have everything prepped and within arm's reach before you start cooking because once you begin, things move fast and there's no time for sudden cutting sessions or panic moments.
  • If your sauce breaks or looks separated after adding noodles, add a splash of water and stir calmly—a little emulsification fix during those final seconds makes a bigger difference than you'd expect.
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