It is the start of a new season. You want food that makes you feel strong and energized. These Sticky Garlic Chicken Noodles are the perfect way to reset your routine.
This dish delivers a restaurant-style experience right in your own kitchen. It is fast, fresh, and much healthier than ordering out. You will love how simple ingredients create such big flavors.
Why This Recipe Is a Winner
This recipe is a total lifesaver for your healthy reset goals. It balances lean protein with fresh vegetables and satisfying noodles. Your whole family will enjoy the sweet and savory glaze.
It is also a fantastic choice for busy weeknights. You can have a complete meal on the table in just 30 minutes. It tastes like a treat but keeps you on track with your health.
Simple Method
Making these Sticky Garlic Chicken Noodles is incredibly straightforward. You just need one large pan and a few basic steps. Even if you are a beginner, you can cook with confidence today.
The secret is in the quick sauce slurry. It thickens beautifully as it hits the hot pan. You will feel like a pro as the glossy glaze coats every noodle.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 500g skinless chicken breast, diced into 1-inch pieces
- 200g high-protein egg noodles
- 4 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame oil
- 150g broccoli florets
- 1 large red bell pepper, julienned
- 2 tablespoons water
- 1 tablespoon canola oil
Step-by-Step
- Cook the noodles in boiling water according to package instructions until al dente, drain and set aside.
- In a small bowl, whisk together the soy sauce, honey, sriracha, ginger, cornstarch, and 2 tablespoons of water to create the sauce slurry.
- Heat the canola oil in a large wok or skillet over medium-high heat.
- Add the diced chicken to the wok and sear for 5 to 7 minutes until the internal temperature reaches 165°F (74°C) and the exterior is browned.
- Remove the chicken from the pan and set aside.
- Add the sesame oil to the same pan, then stir-fry the garlic, broccoli, and bell pepper for 3 to 4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the pan and pour the sauce slurry over the mixture.
- Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy, sticky glaze.
- Add the cooked noodles to the wok and toss thoroughly to ensure even coating before serving.
Best Ways to Enjoy It
Serve these noodles warm in deep bowls for a cozy winter meal. You can sprinkle some sesame seeds or green onions on top. This adds a lovely crunch and a pop of color.
Pair this dish with a side of steamed edamame. It is also great with a light cucumber salad. This meal is filling and satisfying all on its own.
Storage & Reheating
These noodles are excellent for meal prep lunches. Store leftovers in an airtight container in the fridge for up to three days. The flavors actually deepen as they sit.
To reheat, add a splash of water to the pan. Heat over medium heat until warmed through. You can also use a microwave for a quick lunch at work.
Recipe Tips
- Don’t skip the cornstarch or the sauce won’t get sticky.
- Avoid overcooking the noodles so they stay firm in the sauce.
- Use fresh garlic and ginger for the best flavor impact.
- Cut your chicken into even pieces so they cook at the same time.
- For a healthy reset, add extra broccoli to bulk up the volume.
- Prep all your vegetables before you start the heat.
- Double the sauce if you like your noodles extra saucy.
Ways to Switch It Up
- Swap the chicken for firm tofu for a vegetarian option.
- In summer, swap broccoli for snap peas or zucchini.
- Use maple syrup instead of honey for a different sweetness.
- Try rice noodles to make this dish gluten-free.
Common Questions
Can I use frozen vegetables?
Yes, you can use frozen broccoli or peppers. Just make sure to thaw and pat them dry first. This prevents the sauce from becoming too watery.
Is this recipe very spicy?
The sriracha adds a tiny bit of warmth. It is very mild and generally kid-approved. You can leave it out if you prefer no heat at all.
I hope these Sticky Garlic Chicken Noodles bring some warmth to your kitchen. They are a wonderful way to nourish your body while enjoying every bite. Happy cooking!
— Lidia
High Protein Sticky Garlic Chicken Noodles
Ingredients
- 500 g skinless chicken breast, diced into 1-inch pieces
- 200 g high -protein egg noodles
- 4 cloves garlic , finely minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low -sodium soy sauce
- 2 tablespoons hone y
- 1 tablespoon srirach a
- 1 tablespoon cornstarc h
- 1 tablespoon toasted sesame oil
- 150 g broccoli florets
- 1 large red bell pepper, julienned
- 2 tablespoons wate r
- 1 tablespoon canola oil
Instructions
- Cook the noodles in boiling water according to package instructions until al dente, drain and set aside.
- In a small bowl, whisk together the soy sauce, honey, sriracha, ginger, cornstarch, and 2 tablespoons of water to create the sauce slurry.
- Heat the canola oil in a large wok or skillet over medium-high heat.
- Add the diced chicken to the wok and sear for 5 to 7 minutes until the internal temperature reaches 165°F (74°C) and the exterior is browned.
- Remove the chicken from the pan and set aside.
- Add the sesame oil to the same pan, then stir-fry the garlic, broccoli, and bell pepper for 3 to 4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the pan and pour the sauce slurry over the mixture.
- Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy, sticky glaze.
- Add the cooked noodles to the wok and toss thoroughly to ensure even coating before serving.
