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Sticky Garlic Chicken Noodles

Sticky Garlic Chicken Noodles That Beat Takeout Any Day

Sticky Garlic Chicken Noodles is a quick, delicious, and customizable dish that rivals takeout meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 g Rice Noodles or Lo Mein Noodles Substitute with gluten-free pasta or spaghetti if desired.
For the Chicken
  • 500 g Boneless Chicken Thighs or Breasts Can substitute with tofu or shrimp.
  • 1 tbsp Cornstarch For marinating the chicken.
For the Vegetables
  • 3 stalks Green Onions Chives can be used as an alternative.
  • 1 Red Bell Pepper Can substitute with broccoli or snap peas.
  • 1 cup Shredded Carrots Feel free to add any vegetables you prefer.
For the Sauce
  • 1/4 cup Soy Sauce Tamari is a gluten-free alternative.
  • 2 tbsp Rice Vinegar Balances the flavors.
  • 2 tbsp Honey or Maple Syrup Adjust to taste.
  • 2 tbsp Hoisin Sauce Optional for depth of flavor.
  • 1 tbsp Sriracha Optional for spiciness.
  • 1 tbsp Toasted Sesame Oil Can use olive oil as a substitute.
For Garnishing
  • 1 tbsp Sesame Seeds For added crunch.
  • 1/4 cup Fresh Cilantro Enhances flavor.

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • large pan or wok

Method
 

Step-by-Step Instructions
  1. Cook noodles by bringing a large pot of water to a boil. Add rice noodles or lo mein noodles and cook according to package instructions, about 4–6 minutes until tender. Drain and rinse with cold water. Set aside.
  2. Marinate chicken by combining thinly sliced chicken with 1 tablespoon soy sauce and cornstarch in a bowl. Toss to coat and let it sit for 10 minutes.
  3. Mix the sauce by whisking together the remaining soy sauce, honey, rice vinegar, hoisin sauce, sriracha, and sesame oil in a separate bowl.
  4. Cook chicken in a large pan with 2 tablespoons avocado oil over medium-high heat for 5–7 minutes until golden and cooked through. Remove and keep warm.
  5. Sauté vegetables in the same pan, adding garlic first for 30 seconds, then adding red bell pepper and carrots for 2–3 minutes until tender.
  6. Combine cooked chicken with sautéed vegetables and pour in the pre-mixed sauce. Simmer for 2–3 minutes until the sauce thickens.
  7. Add cooked noodles to the pan, gently tossing to coat everything in the sauce for an additional 1–2 minutes.
  8. Serve warm, garnishing with green onions, sesame seeds, and fresh cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 120IUVitamin C: 80mgCalcium: 6mgIron: 15mg

Notes

For the best experience, serve immediately after cooking to enjoy the delightful consistency of the noodles and crisp vegetables.

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