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Sticky garlic chicken noodles served in a ceramic bowl with tender chicken and sesame seeds
Elise Rae Griffith

Sticky Garlic Chicken Noodles

Sticky noodles tossed with tender chicken and a garlicky sweet and salty sauce. Quick to make, a little messy, and perfect for a weeknight when you just want real food without overthinking it.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dinner
Cuisine: Asian-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup Soy sauce low sodium if possible
  • 3 tbsp Honey adjust to taste
  • 1 tbsp Brown sugar packed
  • 4 cloves Garlic minced or smashed
  • 1 tbsp Rice vinegar apple cider vinegar works too
  • 1 tsp Cornstarch for thickening
  • 2 tbsp Water mixed with cornstarch
  • 1 lb Chicken thighs boneless, skinless, cut into pieces
  • 1 tbsp Neutral oil canola or avocado oil
  • 8 oz Spaghetti uncooked
  • 1/2 tsp Sesame optional, added at the end
  • 2 tbsp Green onions sliced
  • 1 tsp Sesame seeds optional

Equipment

  • 1 Large skillet or frying pan Wide pan works best so the chicken browns instead of steaming
  • 1 Pot for boiling noodles Any medium pot is fine
  • 1 Wooden spoon or spatula For stirring and tossing the noodles
  • 1 Mixing bowl or mug For mixing the sauce, I usually use a mug

Method
 

  1. Boil a pot of salted water and cook the spaghetti until just tender. Drain it and set it aside.
  2. While the noodles cook, mix the soy sauce, honey, brown sugar, garlic, rice vinegar, cornstarch, and water in a mug or small bowl. Stir it quick and forget about it for a minute.
  3. Heat a large skillet over medium high heat and add the oil.
  4. Add the chicken pieces in a single layer. Let them sit without touching for a bit so they brown. Flip and cook until no longer pink.
  5. Pour the sauce straight into the pan with the chicken. Stir gently and let it bubble until it turns glossy and thick.
  6. Add the cooked spaghetti to the pan and toss everything together until the noodles are fully coated.
  7. Drizzle in the sesame oil if using and give it one last toss.
  8. Turn off the heat and top with green onions and sesame seeds if you want.
  9. Serve right away while it’s hot and sticky.

Notes

– If the sauce thickens too fast, add a small splash of water and toss again. It loosens up quickly.
– Chicken thighs work best here. Breast is fine, but it dries faster if you overcook it.
– Don’t overcrowd the pan. If the chicken steams instead of browning, the flavor won’t hit the same.
– This sauce is flexible. Taste it before adding the noodles and adjust the sweetness or salt if needed.
– Leftovers reheat well. Add a spoon of water or soy sauce before warming so the noodles don’t dry out.