Sticky Garlic Chicken Noodles (Print Version)

Tender chicken and egg noodles stir-fried with garlic, honey-soy sauce, sesame, and fresh vegetables.

# 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

→ Aromatics & Oils

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

→ Vegetables & Garnish

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

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain and set aside.
02 - In a small bowl, whisk together soy sauce, honey, and red chili flakes. Set the sauce aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken breasts and cook for 5-7 minutes until browned and cooked through.
04 - Add minced garlic to the pan and sauté for 1 minute until fragrant.
05 - Add broccoli florets and bell pepper slices. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
06 - Pour prepared sauce over chicken and vegetables. Stir well to coat everything evenly and simmer for 2-3 minutes.
07 - Add cooked noodles to the pan. Toss everything together until noodles are thoroughly coated with 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 is ridiculously forgiving—it comes together in a bowl while the pan does the real work, so you're never juggling ten things at once.
  • Everything cooks in one pan after the noodles are done, which means cleanup doesn't eat your entire evening.
  • It tastes expensive and restaurant-quality but genuinely takes less time than ordering takeout and waiting for delivery.
02 -
  • Don't overcrowd the pan when cooking the chicken—if the pieces are piled on top of each other, they'll steam instead of brown, and you'll lose that caramelized flavor that makes everything taste restaurant-quality.
  • The sauce needs to actually simmer for a minute or two after you pour it in; this is when it thickens and becomes that addictive glaze instead of just wet noodles with a salty taste.
03 -
  • Slice your chicken slightly thinner than you think you need and you'll be shocked at how much faster it cooks and how much more sauce it absorbs.
  • Toast your sesame seeds in a dry pan for thirty seconds right before serving—the difference between raw and toasted is the difference between forgettable and genuinely memorable.
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