It’s 6pm. You’re tired. Dinner needs to happen fast. These Sticky Garlic Chicken Noodles are your new best friend.
They are fresh, fast, and so satisfying. This dish brings restaurant-quality flavor to your table in 30 minutes. It is perfect for busy fall evenings when everyone is hungry.
Why You’ll Love This Recipe
This recipe is a total winner for your weekly meal prep routine. It stores beautifully and tastes even better the next day. The sauce is the perfect balance of sweet and savory.
It is packed with lean protein and fresh greens. Your kids will love the golden, sticky glaze on the chicken. It makes a healthy reset feel like a real treat.
Simple Method
Making this stir-fry is incredibly easy and doable. You just whisk the sauce, brown the chicken, and toss everything together. It is a one-pan wonder that saves you from a messy kitchen.
Even if you are a beginner, you can master this. The cornstarch creates a glossy, thick sauce every single time. You will feel like a pro chef in your own home.
Ingredients You’ll Need
Most of these items are likely already in your pantry staples collection.
- 600g chicken breast, cut into 1-inch cubes
- 200g high-protein or whole wheat noodles
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 60ml low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 200g broccoli florets
- 100g sugar snap peas
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Step-by-Step Directions
- Cook the noodles according to package directions until al dente, then drain and set aside.
- In a small bowl, whisk together the soy sauce, honey, sriracha, and cornstarch until the cornstarch is fully dissolved.
- Heat sesame oil in a large wok or non-stick skillet over medium-high heat.
- Add the chicken cubes to the skillet and cook for 6 to 8 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Add the broccoli, snap peas, garlic, and ginger to the skillet and stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
- Pour the sauce mixture into the skillet and stir constantly for 1 to 2 minutes until the sauce thickens and becomes sticky.
- Add the cooked noodles to the pan and toss thoroughly using tongs to ensure even coating.
- Divide into four portions and garnish with sliced green onions and sesame seeds before serving.
Best Ways to Enjoy It
Serve these noodles warm in deep bowls. They look beautiful with a sprinkle of fresh onions on top. You can pair them with a light cucumber salad.
Pack them into containers for easy weekday lunches at work. They are filling and will keep you energized all afternoon. Enjoy them with a cold glass of sparkling water.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This makes them ideal for your Sunday meal prep.
To reheat, use a microwave or a warm skillet. Add a splash of water to loosen the sauce if needed. The flavors actually deepen as it sits overnight.
Tips for Best Results
- Don’t skip the fresh ginger for the best flavor.
- Avoid crowding the pan so the chicken browns properly.
- Use tongs to toss the noodles for even coating.
- Prep all your vegetables before you start the heat.
- For back-to-school season, double the batch for quick dinners.
- Add a handful of fresh summer berries on the side.
- Swap the sriracha for red pepper flakes if preferred.
Ways to Switch It Up
- Swap the chicken for firm tofu for a vegetarian option.
- In summer, swap broccoli for fresh zucchini slices.
- Use maple syrup instead of honey for a different sweetness.
- Try rice noodles for a gluten-free alternative.
Common Questions
Can I make this ahead of time?
Yes, this is perfect for meal prep. Just reheat it gently when you are ready to eat. It stays tender and delicious for days.
Is this dish very spicy?
The sriracha adds a tiny kick but it is mild. You can adjust the heat by adding more or less. It is very kid-friendly as written.
What noodles should I use?
Whole wheat or high-protein noodles work best here. They hold the sticky garlic sauce perfectly without getting mushy. Even spaghetti works in a pinch!
I hope these Sticky Garlic Chicken Noodles bring some ease to your busy week. They are a family favorite in my kitchen and so simple to make. Happy cooking!
— Lidia
High Protein Sticky Garlic Chicken Noodles
Ingredients
- 600 g chicken breast, cut into 1-inch cubes
- 200 g high -protein or whole wheat noodles
- 4 cloves garlic , minced
- 1 tablespoon ginger , freshly grated
- 60 ml low -sodium soy sauce
- 2 tablespoons hone y
- 1 tablespoon srirach a
- 1 tablespoon cornstarc h
- 1 tablespoon sesame oil
- 200 g broccoli florets
- 100 g sugar snap peas
- 2 green onions , sliced
- 1 teaspoon sesame seeds
Instructions
- Cook the noodles according to package directions until al dente, then drain and set aside.
- In a small bowl, whisk together the soy sauce, honey, sriracha, and cornstarch until the cornstarch is fully dissolved.
- Heat sesame oil in a large wok or non-stick skillet over medium-high heat.
- Add the chicken cubes to the skillet and cook for 6 to 8 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Add the broccoli, snap peas, garlic, and ginger to the skillet and stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
- Pour the sauce mixture into the skillet and stir constantly for 1 to 2 minutes until the sauce thickens and becomes sticky.
- Add the cooked noodles to the pan and toss thoroughly using tongs to ensure even coating.
- Divide into four portions and garnish with sliced green onions and sesame seeds before serving.
