Sticky Garlic Chicken Noodles

If you’re anything like me, weeknight dinners need to check three important boxes: quick, flavorful, and family-approved. That’s exactly why I keep this Sticky Garlic Chicken Noodles recipe in regular rotation. It’s bold, savory, a little sweet, and just spicy enough to keep things interesting—all made in one pan with minimal fuss. What more could we ask for after a long day?

I first whipped up a version of this recipe on a particularly busy Tuesday night when I had a pack of chicken thighs in the fridge and a craving for something saucy and satisfying. A little rummaging through the pantry—soy sauce, hoisin, honey, noodles—and boom, dinner magic happened. My family scraped their plates clean, and now, this dish makes an appearance almost every week.

What I love most about these noodles is how customizable they are. You can keep them veggie-light for picky eaters, load them up with colorful stir-fry veggies, or even add a fried egg on top for a little extra indulgence. It’s the kind of meal that tastes like takeout (in the best way), but it’s faster and better because you made it yourself.

Alright, let’s dive in and get this dinner going!

Ingredients You’ll Need

Here’s what you’ll need to make this delicious Sticky Garlic Chicken Noodles dish:

• 8 oz rice noodles or lo mein noodles

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 2 tbsp cornstarch

• 2 tbsp oil for cooking (vegetable, avocado, or canola work well)

• 4 garlic cloves, minced

• 1 tbsp ginger, minced

• 2 green onions, sliced (plus more for garnish)

• 1 cup broccoli florets or mixed stir-fry vegetables (optional but recommended)

For the Sauce:

• ¼ cup low sodium soy sauce

• 2 tbsp hoisin sauce

• 2 tbsp honey or brown sugar

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• ½ tsp red pepper flakes or chili paste (adjust to taste)

• ¼ cup water

STEP 1: Cook the Noodles

First things first—get those noodles going. Follow the package instructions, whether you’re using rice noodles or lo mein. Once they’re cooked, drain and rinse them under cold water to stop the cooking process and prevent sticking. Set them aside while you work on the rest of the dish.

Tip: If the noodles start sticking together later on, just toss them with a splash of sesame oil to loosen them up.

STEP 2: Coat and Cook the Chicken

This is where the magic starts. Toss your bite-sized chicken pieces in 2 tablespoons of cornstarch until they’re evenly coated. This quick coating gives the chicken a crispy, golden edge once it hits the pan and helps the sauce cling better later on.

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and sear for 5 to 6 minutes, flipping halfway through. The goal here is golden and crispy on the outside, juicy and cooked through on the inside.

Once the chicken is cooked, go ahead and remove it from the skillet and set it aside on a plate. We’ll come back to it in just a minute.

STEP 3: Sauté Aromatics & Vegetables

Now that the chicken is out, it’s time to build flavor. If your skillet is looking a bit dry, drizzle in just a bit more oil. Then, add minced garlic and ginger and sauté for about 1 minute, just until everything is fragrant. Be careful not to let it burn—garlic cooks fast!

Next, toss in your broccoli florets or stir-fry vegetables and sauté for 2 to 3 minutes, or until they’re just tender but still crisp. This adds a lovely texture and a pop of color to your noodles.

Now that we’ve seared our chicken, softened the veggies, and cooked up those noodles, it’s time to move on to my favorite part of this whole dish—the sauce. This isn’t just any sauce—it’s the sticky, glossy, garlic-forward blend that ties everything together and makes these noodles totally crave-worthy.

I’ve made a lot of stir-fry sauces in my time, but this one has become a staple because it hits all the right notes: savory from the soy, sweet from the honey, a little tang from the vinegar, and just enough spice to keep you coming back for bite after bite. And the best part? You don’t have to simmer for hours to get that deep flavor. This sauce comes together in a flash and thickens beautifully in the pan.

Ready to finish up dinner? Let’s get into the next steps.

STEP 4: Make the Sticky Garlic Sauce

In a small bowl or measuring cup, whisk together the following sauce ingredients until smooth:

• ¼ cup low sodium soy sauce

• 2 tbsp hoisin sauce

• 2 tbsp honey or brown sugar (both work great—go with what you have)

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• ½ tsp red pepper flakes or chili paste (use more or less depending on your heat preference)

• ¼ cup water

This sauce has the perfect balance of sweet, salty, tangy, and spicy, and it will thicken up beautifully once it hits the hot pan. Don’t skip the hoisin—it gives the sauce that signature umami depth that makes it taste like it came from your favorite takeout spot.

STEP 5: Return Chicken & Simmer with Sauce

Now that the sauce is ready, let’s bring it all together.

Return the cooked chicken to the skillet with the sautéed garlic, ginger, and vegetables. Pour the sauce directly into the skillet and give everything a good stir to coat.

Let the mixture simmer for about 3 to 5 minutes, stirring occasionally, until the sauce begins to bubble and thicken. The cornstarch from the chicken will help the sauce become glossy and sticky—the exact texture we’re looking for.

At this point, the kitchen will smell absolutely amazing. That garlicky sweetness paired with the savory hoisin and soy is just next-level.

STEP 6: Toss in the Noodles

Once the sauce has thickened and everything in the skillet is coated in that sticky garlic glaze, it’s time to bring in the noodles.

Add the cooked and drained noodles directly into the skillet. Use tongs or a large spoon to gently toss everything together, making sure the noodles get fully coated in the sauce. This step only takes a couple of minutes, just long enough to warm the noodles and let them soak up all that bold flavor.

If the noodles seem a little stiff from sitting, don’t worry. Once they hit the heat and absorb the sauce, they’ll loosen up and get perfectly tender again.

STEP 7: Finish and Garnish

Once everything is heated through and combined, turn off the heat and give the noodles one final toss. Sprinkle sliced green onions over the top for a fresh finish and an extra layer of flavor.

If you want to take things up a notch, here are a few optional garnishes that pair beautifully with this dish:

• A sprinkle of toasted sesame seeds

• A drizzle of sriracha for heat lovers

• A squeeze of fresh lime juice to brighten up the richness

Tips and Variations

One of the best things about this Sticky Garlic Chicken Noodles recipe is how versatile it is. Here are a few ways you can tweak it to make it your own:

• Protein Swap: Don’t have chicken? Try it with shrimp, beef strips, or even tofu. Just be sure to adjust the cooking time depending on what you use.

• Veggie Boost: Feel free to toss in bell peppers, snap peas, mushrooms, or baby corn. This is a great clean-out-the-fridge kind of meal.

• Make It Gluten-Free: Use tamari instead of soy sauce and make sure your hoisin sauce is gluten-free.

• Lower Carb Option: Swap the noodles for zucchini noodles or shirataki noodles for a lighter twist.