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A white bowl filled with Sticky Garlic Chicken Noodles, garnished with fresh green onions and toasted sesame seeds.

Sticky Garlic Chicken Noodles Takeout Fakeout

This recipe creates a sweet, savory, and addictive sticky garlic sauce that clings to every strand of noodle and tender piece of chicken. Ready in about 30 minutes, it's a fresh and flavorful alternative to takeout, using common pantry staples to create a masterpiece in your own kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons avocado oil or other high-heat neutral oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon toasted sesame oil
  • 1/4 cup water or chicken broth
  • 2 green onions, thinly sliced, for garnish
  • 1 tablespoon toasted sesame seeds, for garnish

Equipment

  • Large skillet or wok
  • Large pot
  • Colander
  • Medium bowl
  • Small bowl
  • Whisk
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Tongs or large spoon

Method
 

  1. Cook the noodles: Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain well and set aside. You can toss them with a drop of sesame oil to prevent sticking.
  2. Prepare and cook the chicken: While the noodles cook, pat the chicken cubes dry. In a medium bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated.
  3. Heat avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Make the sticky sauce: Reduce the skillet heat to medium. Add the minced garlic and grated ginger, and sauté for 30-45 seconds until fragrant, being careful not to burn them.
  5. In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, and water (or chicken broth). Pour the mixture into the skillet and bring to a simmer, stirring. Let it bubble for 2-3 minutes until it thickens slightly.
  6. Combine and serve: Return the cooked chicken to the skillet along with the drained noodles. Toss everything together to coat thoroughly in the sauce. Cook for another 1-2 minutes until everything is heated through.
  7. Serve immediately, garnished generously with sliced green onions and toasted sesame seeds.

Notes

Expert Tips & Variations:
- Mise en Place: This recipe cooks very quickly, so have all your ingredients chopped, measured, and ready before you start cooking.
- Don't Overcrowd the Pan: Cook the chicken in a single layer to ensure it gets crispy rather than steaming. Work in batches if needed.
- Sauce Consistency: If the sauce is too thick, whisk in a tablespoon of water at a time. If it's too thin, let it simmer for an extra minute.
- Protein Swaps: This sauce works wonderfully with shrimp, thinly sliced beef, or crispy tofu for a vegetarian option.
- Add Veggies: Bulk up the meal by adding steamed broccoli, sautéed bell peppers, or snow peas when you combine the noodles with the sauce.
- Add a Spicy Kick: Whisk 1-2 teaspoons of sriracha or a pinch of red pepper flakes into the sauce for some heat.