Description
A quick and easy meal of noodles and chicken in a sticky garlic sauce, perfect for busy weeknights.
Ingredients
Scale
- 450 g chicken breast or thighs, cut into bite-sized pieces
- 60 ml soy sauce or tamari (for gluten-free option)
- 45 ml mild-flavoured honey
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoon red chili flakes (optional)
- 16 g cornstarch
- 30 ml vegetable oil
- 225 g rice noodles or egg noodles
- 2 green onions, chopped
- 1 teaspoon sesame seeds (optional)
Instructions
- Bring a medium pot of salted water to a rolling boil.
- Cook noodles according to package instructions until al dente, typically 6-8 minutes.
- Drain thoroughly and toss with a small amount of oil to prevent sticking. Set aside.
- Ensure chicken is cut into uniform, bite-sized pieces.
- In a bowl, toss chicken with cornstarch until evenly coated.
- Heat oil in a large skillet or wok over medium-high heat.
- Add the coated chicken in a single layer without crowding. Cook for 4-5 minutes per side until golden brown and the internal temperature reaches 74°C.
- Transfer to a plate and set aside.
- Using the same skillet, add minced garlic and grated ginger. Sauté for 30-60 seconds until aromatic, being careful not to brown.
- Stir in soy sauce, honey, and red chili flakes if desired.
- Cook for 2-3 minutes, stirring continuously, until the sauce thickens and coats the back of a spoon.
- For a thicker consistency, whisk 1-2 teaspoons extra cornstarch with equal parts water and incorporate.
- Return cooked chicken to the skillet, tossing to coat each piece thoroughly in the sticky sauce. Heat for 1 minute.
- Add cooked noodles to the skillet and toss well for 1 minute until evenly coated and heated through.
- Remove from heat. Top with chopped green onions and sesame seeds.
- Serve immediately while hot.
Notes
Tossing chicken in cornstarch gives a light crust and helps sauce stick. Do not overcook garlic; it turns bitter. If the sauce is thin, add a small cornstarch slurry and stir until glossy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg