Description
Sticky garlic chicken noodles tossed in a savory sweet sauce with tender chicken and perfectly cooked noodles. This quick and flavorful dish is perfect for a satisfying weeknight dinner.
Ingredients
- 8 oz egg noodles
- 2 boneless skinless chicken breasts, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Salt and black pepper to taste
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, honey, chicken broth, and cornstarch until smooth. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced chicken, season with salt and black pepper, and cook until golden and fully cooked through.
- Add minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant.
- Pour the prepared sauce into the skillet and cook, stirring, until it thickens and coats the chicken.
- Add the cooked noodles and toss well to combine and coat evenly with the sticky garlic sauce.
- Drizzle with sesame oil and toss again.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- Substitute spaghetti for egg noodles if needed.
- Add vegetables such as bell peppers, broccoli, or snap peas for extra texture and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of water to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 14 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
