Description
Sticky Garlic Chicken Noodles is a flavorful Asian-inspired stir-fry dish combining tender marinated chicken, colorful vegetables, and chewy noodles all coated in a rich, glossy, and sweet-savory garlic sauce. This one-pan recipe features layers of umami from soy and oyster sauces, balanced by a hint of sweetness and a touch of heat, making it a perfect quick dinner for any night of the week.
Ingredients
Scale
For the chicken:
- 500 g boneless, skinless chicken thighs or breasts, thinly sliced into strips
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 1 tsp sesame oil (optional)
- 1/2 tsp ground white or black pepper
- 1/4 tsp salt (or to taste)
For the noodles:
- 250 g dried egg noodles, wheat noodles, or rice noodles
- 2 tbsp vegetable oil (divided)
- 1 medium onion, thinly sliced
- 1 medium carrot, julienned (thin matchsticks)
- 1 red bell pepper, thinly sliced
- 1 cup shredded green cabbage or napa cabbage (optional)
- 3–4 spring onions (scallions), sliced (whites and greens separated)
- 4–6 cloves garlic, finely minced
- 1–2 fresh red chilies, finely sliced (optional, for heat)
For the sticky garlic sauce:
- 4 tbsp soy sauce (light or all-purpose)
- 1 1/2 tbsp dark soy sauce (for color and depth; optional but recommended)
- 3 tbsp oyster sauce
- 2–3 tbsp hoisin sauce (for extra stickiness and sweetness)
- 2 tbsp rice vinegar or apple cider vinegar
- 3–4 tbsp honey or brown sugar (adjust for desired sweetness)
- 1/3 cup water or low-sodium chicken stock
- 1 tbsp cornstarch
- 1 tsp chili sauce or sriracha (optional, to taste)
- 1 tsp sesame oil
- 1/2 tsp freshly ground black pepper
For garnish:
- 1–2 tsp toasted sesame seeds
- Fresh coriander (cilantro) leaves, roughly chopped (optional)
- Extra sliced spring onion greens
Instructions
- Marinate the chicken: In a bowl, combine the sliced chicken with soy sauce, oyster sauce, cornstarch, sesame oil, pepper, and salt. Mix well until every piece is coated. Let it marinate for at least 15–20 minutes or up to 1 hour in the fridge for deeper flavor.
- Prepare the noodles: Cook the noodles according to the package instructions until just al dente. Drain immediately and rinse briefly under cold water to stop the cooking. Toss with 1 tsp of oil to prevent sticking and set aside.
- Make the sticky garlic sauce: In a medium bowl or measuring jug, add soy sauce, dark soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey or brown sugar, water or stock, cornstarch, chili sauce (if using), sesame oil, and black pepper. Whisk until the cornstarch and honey/sugar are fully dissolved and the mixture is smooth. Taste and adjust the flavor by adding more honey/sugar for sweetness, vinegar for tang, or soy for saltiness.
- Stir-fry the aromatics and vegetables: Heat 1 tbsp oil in a large wok or deep frying pan over medium-high heat. Add the sliced onion and cook for about 1–2 minutes until slightly softened. Add the carrot, bell pepper, and cabbage (if using). Stir-fry for 2–3 minutes until bright and just tender but still crisp. Add the white parts of the spring onions and the minced garlic (and sliced fresh chilies if using). Stir-fry for 30–45 seconds until fragrant, being careful not to burn the garlic. Transfer the vegetables to a plate and set aside.
- Cook the chicken: In the same wok or pan, add the remaining 1 tbsp oil over medium-high heat. Add the marinated chicken in a single layer as much as possible. Let it sear undisturbed for 1–2 minutes to get a bit of color, then stir-fry for 4–6 minutes until the chicken is cooked through and lightly browned. If the pan looks dry or the chicken starts to catch, add 1–2 tbsp water and deglaze, scraping up any browned bits from the bottom.
- Combine chicken with sauce: Lower the heat to medium. Give the prepared sticky garlic sauce a quick stir as cornstarch tends to settle, and pour it into the pan with the cooked chicken. Stir constantly as it comes to a simmer. The sauce will begin to thicken and turn glossy in 1–2 minutes. Let it bubble gently until it becomes thick, sticky, and coats the chicken pieces well. If it thickens too much, add 1–2 tbsp water to loosen.
- Add noodles and vegetables: Add the cooked noodles to the pan with the sticky garlic chicken. Return the stir-fried vegetables to the pan as well. Using tongs, gently toss everything together for 2–3 minutes over medium heat so that the noodles are fully coated in the sticky sauce and everything is heated through. Add the green parts of the spring onions and toss once more. Adjust seasoning with a splash of soy sauce or a pinch of salt if needed.
- Serve: Transfer the sticky garlic chicken noodles to plates or a large serving platter. Garnish with toasted sesame seeds, extra spring onion greens, and coriander if desired. Serve hot, optionally with lime wedges, chili oil, or extra chili sauce on the side.
Notes
- Marinating the chicken longer enhances the flavor, but 15 minutes is sufficient for a quick meal.
- You can substitute chicken thighs with chicken breasts or even tofu for a vegetarian variation.
- Adjust the sweetness of the sauce by varying honey or brown sugar amount according to your taste.
- Fresh red chilies add heat, but can be omitted for a milder dish.
- Use rice noodles for a gluten-free option, ensuring that soy and oyster sauces used are also gluten-free.
- Leftovers reheat well in a pan or microwave but may thicken the sauce; add a splash of water or stock when reheating.
