Sticky Garlic Chicken Noodles: Weeknight Wow
Calories: 350kcal
Ingredients
- 8 oz (about 225 g) of noodle of your choice (rice noodles, spaghetti, or egg noodles all work)
- 1 lb chicken thighs or breasts, sliced into bite-sized pieces
- 2-3 cup mixed vegetables (bell peppers, broccoli, snap peas, carrots—your call)
- 3-4 cloves garlic, minced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce or hoisin for extra gloss (optional)
- 1 tbsp rice vinegar or mirin
- 1-2 tbsp honey or brown sugar (adjust to taste)
- 1 tbsp tomato ketchup or hoisin for depth (optional but tasty)
- 1/2-1 tsp chili flakes or sriracha (optional, for heat)
- 2 tbsp neutral oil (like veggie or canola)
- Sesame seeds and sliced green onions for garnish
- Water or chicken stock as needed
Instructions
- Prep everything first. Noodles go on to boil or soak according to package, chicken is sliced, garlic is minced. Mise en place saves you from the panic sweat mid-sizzle.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil, then sear the chicken until browned and cooked through. Remove and set aside.
- In the same pan, add another teaspoon of oil if needed. Toss in garlic and vegetables. Stir-fry 2–4 minutes until crisp-tender and fragrant.
- Return the chicken to the pan. Pour in soy sauce, oyster/hoisin (if using), rice vinegar, honey, and ketchup. Stir well to coat everything. Let it simmer 1–2 minutes to meld the flavors.
- Add the cooked noodles. Toss vigorously so every strand gets a glossy, sticky glaze. If the pan looks dry, splash in a splash of water or stock to loosen just a touch.
- Finish with chili flakes or sriracha if you like heat. Taste and adjust saltiness and sweetness. Remove from heat.