Sticky Garlic Chicken Noodles – Sweet, Savory, and Ready in 30 Minutes

Looking for a quick and flavorful dinner that hits every note—sweet, savory, garlicky, and just a little sticky? These Sticky Garlic Chicken Noodles are your answer. Tender chicken tossed with glossy, soy-garlic sauce and twirled into chewy noodles makes this dish one of the most crave-worthy weeknight meals you’ll ever make.

Inspired by Chinese takeout flavors but made with pantry staples and minimal prep, this dish is perfect for busy nights, meal prep, or a satisfying fakeout takeout night at home. Bonus? It’s ready in about 30 minutes from start to finish.

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Why You’ll Love These Garlic Chicken Noodles

• Sticky, saucy, and full of garlic

• Quick to make – done in 30 minutes

• Versatile – add veggies or spice it up

• Better than takeout with everyday ingredients

• Easily made gluten-free or low-carb

This is a true weeknight winner and a family favorite that keeps everyone coming back for seconds.

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Ingredients Overview: What You Need & Why

1. Chicken Thighs or Breasts

Boneless chicken thigh meat is juicier and absorbs the sauce beautifully. Chicken breast works too—just don’t overcook it. Slice into thin strips for quick cooking.

2. Noodles

Use lo mein, egg noodles, udon, or even spaghetti. Cook until just tender and toss with sauce to coat.

3. Garlic

The star of the dish. Use fresh minced garlic for the boldest flavor. 4–5 cloves give the dish its garlicky signature.

4. Soy Sauce

The salty umami base of the sticky sauce. Use low-sodium soy sauce to control saltiness.

5. Dark Soy Sauce (Optional)

Adds deep color and a richer, slightly sweet flavor. If unavailable, just use more regular soy sauce.

6. Oyster Sauce

Brings a savory depth and that glossy, sticky finish.

7. Brown Sugar or Honey

Balances out the garlic and soy with subtle sweetness and helps create the sticky glaze.

8. Cornstarch

Used to coat the chicken for a light crisp and to thicken the sauce.

9. Sesame Oil

Adds a nutty aroma that rounds out the sauce. A little goes a long way.

10. Green Onions & Sesame Seeds

For garnish—adds freshness and texture.

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Step-by-Step Instructions

Step 1: Cook the Noodles

• Cook 8 oz noodles according to package instructions.

• Drain, rinse lightly with cold water, and set aside. Toss with a tiny bit of sesame oil to prevent sticking.

Step 2: Prepare the Chicken

• Cut 1 lb boneless chicken thighs or breasts into thin strips.

• In a bowl, toss chicken with:

  • 1 tbsp soy sauce

  • 1 tbsp cornstarch

• Let sit while prepping the sauce.

Step 3: Make the Sticky Garlic Sauce

In a bowl, whisk together:

• 3 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp dark soy sauce (or use regular)

• 1.5 tbsp brown sugar or honey

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• Optional: 1 tsp chili flakes or chili paste for heat

Set aside.

Step 4: Sauté the Chicken

• Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat.

• Add chicken in a single layer (in batches if needed).

• Cook 3–4 minutes per side until golden brown and cooked through.

• Remove from pan and set aside.

Step 5: Cook the Garlic

• In the same pan, add 1 tbsp oil and 4–5 cloves minced garlic.

• Sauté for 30–60 seconds, stirring constantly so it doesn’t burn.

Step 6: Combine Sauce, Chicken, and Noodles

• Pour the prepared sauce into the pan with garlic.

• Bring to a simmer and cook for 1–2 minutes, letting it slightly thicken.

• Add cooked chicken and noodles back into the pan.

• Toss everything to coat evenly in the sauce.

• Cook 1–2 minutes more until everything is hot and glossy.

Step 7: Garnish & Serve

• Sprinkle with chopped green onions and toasted sesame seeds.

• Serve immediately while hot and sticky!

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Tips, Variations & Substitutions

Pro Tips

• Slice chicken thinly for quick cooking and better texture.

• Don’t overcrowd the pan—cook in batches for best browning.

• Use a non-stick skillet or wok to prevent sticking and burning.

Variations

• Add vegetables: sliced bell peppers, broccoli, snow peas, or carrots

• Make it spicy with chili crisp, Sriracha, or gochujang

• Stir in a scrambled egg for lo mein-style texture

• Add peanuts or cashews for crunch

Substitutions

• Chicken → shrimp, tofu, beef strips, or tempeh

• Soy sauce → tamari or coconut aminos (for gluten-free)

• Oyster sauce → hoisin sauce or vegetarian oyster sauce

• Noodles → ramen, soba, rice noodles, or spaghetti

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Serving Ideas & Occasions

Serve With:

• Cucumber salad or Asian slaw for freshness

• Steamed dumplings or spring rolls

• Hot tea or cold sparkling water with lime

Great For:

• Weeknight dinners

• Quick meal prep lunches

• Comfort food cravings

• Asian-inspired dinner nights

• Feeding a crowd on a budget

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Nutritional & Health Notes

This dish is:

• High in protein from chicken

• Can be made low-sugar by reducing sweetener

• Naturally dairy-free

• Easily made gluten-free with GF noodles and tamari

To make it lighter:

• Use chicken breast

• Reduce or skip the brown sugar

• Add steamed vegetables or swap noodles for zoodles or shirataki noodles

You can also boost nutrition by stirring in:

• Spinach, edamame, or shredded cabbage before serving

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Frequently Asked Questions (FAQ)

1. Can I make this ahead of time?

Yes! Cook everything and store in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water or soy sauce.

2. What kind of noodles work best?

Lo mein, udon, ramen, egg noodles, soba, or even spaghetti! Just don’t overcook them and rinse if needed to prevent sticking.

3. Can I make it gluten-free?

Yes! Use gluten-free tamari, GF oyster sauce, and rice noodles or GF pasta.

4. Is it spicy?

The base recipe is mild, but you can easily spice it up by adding chili flakes, chili oil, or Sriracha.

5. Can I use leftover cooked chicken?

Absolutely. Just slice and toss it into the sauce with the noodles—skip the raw chicken cooking step.

6. How do I get the sauce sticky?

Use a touch of sugar or honey, and simmer the sauce to reduce. Cornstarch on the chicken also helps create a glaze.

7. Can I freeze this?

It’s best fresh or refrigerated. Noodles can get soft when frozen. If freezing, undercook the noodles slightly and reheat with care.

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