Sticky Garlic Chicken Noodles

These Sticky Garlic Chicken Noodles are sweet, savory, and packed with flavor, made with tender chicken thighs and saucy lo mein noodles. This easy family dinner comes together in just 20 minutes and is better than takeout every single time.

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Course: Dinner

Cuisine: Asian-Inspired

Keyword: easy chicken noodle dinner, family friendly dinner, honey garlic noodles, Sticky garlic chicken noodles

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 520kcal

Cost: $12

Equipment

Large skillet or wok A wide pan helps the noodles cook evenly and soak up the sauce.
Large pot For boiling the noodles.
Small mixing bowl For whisking the garlic sauce.
Tongs or wooden spoon

Ingredients

1.5 lb boneless skinless chicken thighs cut into bite-sized pieces
12 oz lo mein noodles or spaghetti or linguine
2 tablespoon vegetable oil
6 cloves garlic minced
1 teaspoon fresh ginger grated, optional
4 green onions sliced, white and green parts separated
1 tablespoon toasted sesame oil
7 tablespoon soy sauce
4 tablespoon honey
2 tablespoon oyster sauce
1 tablespoon rice vinegar
2 tablespoon sriracha adjust to taste
1 teaspoon cornstarch
1 tablespoon water
0.5 teaspoon black pepper
sesame seeds for garnish

Instructions

Bring a large pot of salted water to a boil and cook the lo mein noodles until just al dente. Drain and toss with a small drizzle of toasted sesame oil to prevent sticking.
In a small bowl, whisk together soy sauce, honey, oyster sauce, rice vinegar, sriracha, black pepper, and the cornstarch mixed with water.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs in a single layer and cook until golden and cooked through.
Reduce heat slightly and add garlic, ginger, and the white parts of the green onions. Cook just until fragrant.
Pour the garlic sauce into the skillet and simmer, stirring gently, until thick and glossy.
Add the cooked noodles and toss until everything is well coated. Finish with toasted sesame oil.
Garnish with the green parts of the green onions and sesame seeds. Serve warm.

Notes

Swap chicken thighs with chicken breast, shrimp, or tofu if needed.
Use whole wheat noodles or zucchini noodles for a lighter version.
Store leftovers in an airtight container in the fridge for up to 3 days.
This recipe is one of those dinners my daughter always asks for again, and that’s how I know it belongs in our family cookbook.

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