When dinner needs to be fast, fun, and absolutely delicious, these Sticky Garlic Chicken Noodles are your new weeknight superhero. Think crisp-edged chicken in a glossy, garlicky sauce that hugs long, slurpable noodles—sweet, savory, a little tangy, and totally addictive. It cooks in one pan with grocery-store staples, but tastes like your favorite takeout.
This is the kind of noodle bowl you make once and immediately put on repeat: quick prep, big flavor, and super flexible. Use udon, spaghetti, or lo mein; toss in a handful of veggies; make it mild for kids or spicy for you. Either way, you’ll end up with a sticky sauce that coats every strand and a kitchen that smells like pure comfort. Let’s cook!
Table of Contents
Why You’ll Love Sticky Garlic Chicken Noodles
- Long noodle satisfaction: Twirlable, slurpable, joy-inducing strands in a clingy garlic glaze.
- Fast dinner win: 25–30 minutes, stovetop only, minimal dishes.
- Crispy chicken, tender noodles: Quick cornstarch dusting gives golden, crisp edges that stay saucy—not soggy.
- Pantry-friendly: Soy sauce, brown sugar (or honey), garlic, vinegar, and noodles you already have.
- Endlessly adaptable: Add broccoli, peppers, snap peas, or mushrooms; swap thighs for breast or tofu.
- Takeout vibes, lighter touch: You control the oil, sodium, and heat—still huge on flavor.
- Meal-prep friendly: Reheats like a dream for grab-and-go lunches.
Ingredients:
Chicken & Noodles
- 1 lb boneless, skinless chicken thighs (or breasts), thinly sliced
- 1 tbsp soy sauce (for quick marinade)
- 1 tbsp cornstarch (for light coating)
- 2–3 tbsp neutral oil (avocado, canola, or peanut), divided
- 10–12 oz long noodles (udon, lo mein, or spaghetti)
- 1 red bell pepper, thinly sliced (optional)
- 2 cups broccoli florets or snap peas (optional)
- 3 green onions, sliced (white and green parts separated)
- Toasted sesame seeds, for garnish
- Lime wedges, for serving (optional)
Sticky Garlic Sauce
- 1/3 cup low-sodium soy sauce (or tamari)
- 1/3 cup chicken broth (or water)
- 3 tbsp brown sugar or honey
- 3–4 large cloves garlic, finely minced or grated
- 1 tbsp rice vinegar (or lime juice)
- 1 tbsp oyster sauce (optional, for depth)
- 1–2 tsp chili garlic sauce or sriracha (optional, for heat)
- 1 tbsp cornstarch (to thicken)
- 2 tsp sesame oil (finish)
Notes: Use thighs for juicy, forgiving results; low-sodium soy keeps the balance; cornstarch = crispy edges + silky sauce.
Step-by-Step Instructions
- Cook the noodles.
Boil according to package directions until just shy of al dente (they’ll finish in the pan). Drain, rinse briefly to stop cooking, and toss with 1 tsp oil to prevent sticking. - Prep the chicken.
In a bowl, toss sliced chicken with 1 tbsp soy sauce. Sprinkle 1 tbsp cornstarch and mix until lightly coated. - Whisk the sauce.
In a measuring cup, whisk soy, broth, brown sugar (or honey), garlic, rice vinegar, oyster sauce (if using), chili sauce (if using), and 1 tbsp cornstarch until smooth. Set aside. - Sear the chicken.
Heat 1–2 tbsp oil in a large skillet over medium-high. Add chicken in a single layer; cook 2–3 minutes per side until golden and just cooked through. Work in batches to avoid steaming. Transfer to a plate. - Cook the veg (optional but recommended).
Add a drizzle of oil if the pan is dry. Stir-fry bell pepper and broccoli/snap peas 2–3 minutes until crisp-tender. Add white parts of the green onions; cook 30 seconds. - Make it sticky.
Whisk the sauce again (cornstarch settles) and pour into the pan. Stir constantly for 30–60 seconds until glossy and thick. - Bring it together.
Return chicken and noodles to the pan. Toss over medium heat 1–2 minutes until everything’s evenly coated and hot. Remove from heat; stir in sesame oil. - Finish & serve.
Top with green onion greens and sesame seeds. Serve with lime wedges for brightness.
Cook’s tip: If sauce tightens too much, splash in 1–2 tbsp hot water and toss.
How to Serve Sticky Garlic Chicken Noodles
There’s something wildly satisfying about a big bowl of glossy noodles piled high with saucy chicken. Keep it simple: ladle into warm bowls, twirl with chopsticks or a fork, and finish with sesame seeds, green onions, and a squeeze of fresh lime. That citrus pop cuts through the sweet-savory glaze and makes the whole bowl sing.
If you’re feeding a crowd, set up a DIY noodle bar: noodles and chicken in a big skillet, plus little bowls of toppings—extra chili crisp, crushed peanuts, cilantro, lime wedges, and cucumbers. Add a quick side like roasted or steamed veggies, or a fresh salad for contrast. For creamy, cozy nights, I love pairing a bright noodle bowl with a comforting soup—check out Creamy Potato Soup for a two-course hug.
Entertaining? Plate these noodles in shallow bowls and add drama with charred lime halves and a sprinkle of chili threads. Serve with sparkling water and a citrus slice for a little flair. For a holiday table, let your noodles be the relaxed main alongside one impressive centerpiece—don’t miss our Best Beef Wellington Recipe if you’re going full festive. And for dessert, a cookie tray always wins—try Eggnog Snickerdoodle Thumbprint Cookies to keep the mood merry.
Finally, if you prefer a lighter bowl, serve over a bed of shredded cabbage, zucchini noodles, or steamed greens. The sauce is clingy enough to make even the veggie versions feel indulgent, while the crispy chicken keeps every bite satisfying.
How to Store Sticky Garlic Chicken Noodles
Cool quickly: Spread leftovers in a shallow container to release steam—soggy noodles are a no from me.
Refrigerate: Store in airtight containers for up to 4 days. The sauce thickens in the fridge; that’s normal and actually helps with reheating.
Reheat (best way): Warm a nonstick skillet over medium heat. Add a splash (1–2 tbsp) of water or broth, then toss noodles gently until hot and glossy, 2–4 minutes. Finish with a drizzle of sesame oil and a squeeze of lime to refresh.
Microwave: Loosen with a teaspoon of water, cover loosely, and heat in 45-second bursts, tossing between rounds. Don’t overheat—the sauce can over-thicken.
Freeze: Noodles aren’t freezer superstars, but this dish can be frozen if you slightly under-cook the noodles initially. Portion into freezer containers, cool fully, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stovetop with a splash of broth.
Meal-prep tip: Store noodles and chicken together (for flavor) and toppings separately to keep textures fresh. Pack lime wedges, chili crisp, and sesame seeds in little containers for desk lunches that still feel special.
Tips to Make Sticky Garlic Chicken Noodles
- Slice evenly: Thin, uniform chicken = fast, even sear.
- Cornstarch is magic: A light dusting makes crispy edges and thickens sauce later.
- High heat, don’t crowd: Sear chicken in batches so it browns instead of steams.
- Pre-mix the sauce: Cornstarch lumps if added dry; whisk it in cold liquid first.
- Sauce timing: Add sauce once aromatics are fragrant; it should go glossy in under a minute.
- Finish with sesame oil off heat: Keeps its aroma vibrant.
- Balance is key: Add a pinch more sugar for sweetness, vinegar/lime for brightness, or soy for salt if needed.
- Veg game: Blanch broccoli for vivid color; stir-fry peppers for char; add spinach at the end to wilt.
- Noodle choice: Udon = chewy; lo mein = classic; spaghetti = pantry hero. Cook until just al dente to avoid mush.
- Make it spicy: Chili garlic sauce, sriracha, or crushed red pepper to taste.
- Gluten-free swap: Tamari + rice noodles. Check labels on oyster sauce.
- Crispy finish: For extra texture, pan-fry a handful of cooked noodles in a separate skillet until golden, then fold in.
Variations of Sticky Garlic Chicken Noodles
- Crispy Chicken Noodles: Coat chicken with 2 tbsp cornstarch instead of 1; pan-fry longer for extra crunch before saucing.
- Veggie-Forward: Add mushrooms, bok choy, carrots, or baby corn. Keep the ratio 1:1 protein to veg for balance.
- Peanutty Twist: Whisk 2 tbsp peanut butter into the sauce; thin with hot water as needed. Top with chopped peanuts and cilantro.
- Lemon-Garlic Upgrade: Swap rice vinegar for fresh lemon juice and zest; finish with extra lemon for bright, clean zing.
- Sweet Heat: Use honey + chili crisp for a glossy, spicy-sweet glaze.
- Teriyaki Style: Replace brown sugar with mirin; add 1 tsp grated ginger.
- Tofu or Shrimp: Crisp cubed extra-firm tofu (cornstarch-dusted) or quick-sear shrimp and toss with sauce + noodles.
- Asian Chicken Pasta Bake: Transfer to a casserole, sprinkle sesame-panko crumbs (panko + sesame + oil), broil 2–3 minutes for a crunchy top.
- Low-Carb Bowl: Swap half the noodles for spiralized zucchini or shredded cabbage.
FAQs
1) What noodles work best?
Udon, lo mein, or spaghetti all work. Choose what you have—just don’t overcook.
2) Can I use chicken breast?
Yes. Slice thin and don’t overcook; breast dries faster than thighs.
3) How do I keep noodles from getting gummy?
Cook to just al dente, rinse briefly, toss with a little oil, and finish in the sauce.
4) Is oyster sauce required?
No, but it adds savory depth. If skipping, add 1 tsp fish sauce or an extra 1/2 tbsp soy + pinch sugar.
5) How spicy is this?
You control the heat—add or omit chili garlic sauce/sriracha.
6) Can I double the recipe?
Absolutely. Sear chicken in batches; don’t crowd the pan.
Final Thoughts
These Sticky Garlic Chicken Noodles bring big takeout energy with little weeknight effort—crispy, saucy chicken, bouncy noodles, and a glossy garlic glaze that’s pure comfort. Keep the ingredients on hand and you’ll always have a fast dinner plan that feels special, tastes amazing, and reheats like a pro. From kid-friendly mild bowls to spicy grown-up plates, this one’s a keeper.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Sticky Garlic Chicken Noodles
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Crispy chicken and long noodles tossed in a glossy garlic-soy sauce. A fast, 5-step weeknight dinner with big takeout flavor.
Ingredients
- 1 lb boneless skinless chicken thighs, thinly sliced
- 1 tbsp soy sauce (for marinade)
- 1 tbsp cornstarch (for coating)
- 2–3 tbsp neutral oil, divided
- 10–12 oz long noodles (udon, lo mein, or spaghetti)
- 1 red bell pepper, thinly sliced (optional)
- 2 cups broccoli florets or snap peas (optional)
- 3 green onions, sliced (white and green parts separated)
- Toasted sesame seeds, for garnish
- Lime wedges, for serving
Sticky Garlic Sauce
- 1/3 cup low-sodium soy sauce
- 1/3 cup chicken broth or water
- 3 tbsp brown sugar or honey
- 3–4 cloves garlic, finely minced
- 1 tbsp rice vinegar (or lime juice)
- 1 tbsp oyster sauce (optional)
- 1–2 tsp chili garlic sauce or sriracha (optional)
- 1 tbsp cornstarch (to thicken)
- 2 tsp sesame oil (finish)
Instructions
1. Cook noodles to just shy of al dente. Drain, rinse briefly, and toss with 1 tsp oil.
2. Toss chicken with 1 tbsp soy sauce, then 1 tbsp cornstarch to lightly coat.
3. Whisk sauce ingredients together until smooth; set aside.
4. Heat 1-2 tbsp oil in a large skillet over medium-high. Sear chicken 2-3 min per side until golden; remove.
5. Stir-fry optional veggies 2-3 min; add white parts of green onions for 30 sec.
6. Whisk sauce again and pour in; stir 30-60 sec until glossy.
7. Return chicken and noodles; toss 1-2 min to coat and heat. Remove from heat; stir in sesame oil.
8. Top with green onion greens and sesame seeds. Serve with lime.
Notes
Cornstarch makes chicken crisp and sauce silky.
Do not overcrowd the pan; sear in batches for best browning.
Adjust thickness with a splash of hot water if sauce tightens.
Gluten-free: use tamari and rice noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 12g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg