Sticky, savory, and bright with garlic, these Sticky Garlic Chicken Noodles are a weeknight winner that balances sweet honey glaze with salty soy and a gentle ginger bite. The chicken gets a light cornstarch coating that crisps and holds the glossy sauce so every bite clings to the noodles. It’s fast to make, forgiving, and great for meal prep or last-minute guests. Serve with a crisp green salad or steamed broccoli for a complete plate, or try a slow-cooker twist inspired by this crockpot honey garlic chicken to free up stove time.

Why You’ll Love This Sticky Garlic Chicken Noodles

Sticky, glossy sauce that clings to both chicken and noodles for consistent flavor in every bite.
Simple pantry ingredients—soy, honey, garlic, ginger, cornstarch—no exotic shopping required.
Quick cooking time: high heat frying locks in juices and creates a lightly crisp crust.
Flexible protein and noodle choices let you adapt to what you have on hand.
Balanced sweet, salty, and aromatic notes with an optional kick from red chili flakes.
Makes great leftovers and is easy to scale up for family meals or meal prep.
A single-pan sauce finish minimizes cleanup.
Garnish-ready: a few green onions and sesame seeds make it look restaurant-quality.

What Is Sticky Garlic Chicken Noodles?

Sticky Garlic Chicken Noodles are a comfort-forward stir-fry where bite-sized pieces of chicken are lightly coated in cornstarch, pan-fried until tender and slightly crisp, then tossed in a honey-soy garlic sauce. The result is a glossy, slightly sweet coating that sticks to noodles and chicken alike. Taste-wise, expect a sweet-savory base, bold garlic, warming ginger, and a touch of heat if you add chili flakes. The cooking method is fast, high-heat frying followed by a quick sauce reduction. Vibe: easy weeknight comfort food that feels elevated enough for casual dinner guests.

Ingredients for Sticky Garlic Chicken Noodles

For the Base

1 lb chicken breast or thighs, cut into bite-sized pieces (You can use chicken breast or thighs based on preference.)
2 tbsp cornstarch (This is key for achieving a sticky and crispy texture.)
2 tbsp vegetable oil (For frying the chicken.)
8 oz noodles (rice noodles or egg noodles) (Cook according to package instructions.)

For the Sauce

1/4 cup soy sauce (Use low-sodium soy sauce for a healthier option.)
3 tbsp honey (Acts as a natural sweetener.)
4 cloves garlic, minced (Fresh garlic adds depth of flavor.)
1 tsp grated ginger (Freshly grated for the best flavor.)
1/2 tsp red chili flakes (Optional for added heat.)

To Serve

2 pcs green onions, chopped (For garnish.)
1 tsp sesame seeds (Optional for garnish.)

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Thighs are juicier and more forgiving; breasts cook faster and are leaner. Either works.
Cornstarch: Can substitute potato starch or tapioca starch in the same amount for a similar crisp. Flour will not give the same glossy stickiness.
Vegetable oil: Use any neutral oil with a high smoke point (canola, sunflower). Avoid strong-flavored oils.
Soy sauce: Low-sodium keeps sodium down; tamari is a gluten-free option.
Honey: Maple syrup or brown sugar can work in a pinch; maple adds a different sweetness profile. Reduce brown sugar slightly if using.
Noodles: Rice or egg noodles both soak up sauce well. For a lower-carb option, use spiralized vegetables, but reduce sauce quantity.
Garlic and ginger: Fresh is best. Powdered forms will change the aroma and are less vibrant—use 1/4 tsp garlic powder and 1/8 tsp ground ginger per clove/teaspoon if needed.

Step-by-Step Instructions

Step 1 – Prep the noodles and chicken

Cook the 8 oz noodles according to package instructions until just tender. Drain and set aside. Toss the chicken pieces with 2 tbsp cornstarch until evenly coated.
Visual cue: Coating should look lightly dusted, not clumpy.

Step 2 – Make the sauce

In a small bowl mix 1/4 cup soy sauce, 3 tbsp honey, 4 minced garlic cloves, 1 tsp grated ginger, and 1/2 tsp red chili flakes (if using). Stir until honey is mostly dissolved. Set aside.

Step 3 – Fry the chicken

Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer without crowding. Cook until golden and cooked through, about 4–6 minutes depending on size. Flip to brown both sides. Remove the chicken to a plate.
Pro cue: Work in batches if needed—crowding cools the pan and prevents crisping.

Step 4 – Build the sauce in the pan

Reduce heat to medium. Wipe the pan lightly if there is excess oil, keeping the fond (browned bits). Add the sauce mixture to the pan and simmer 1–2 minutes to loosen the fond and slightly thicken.

Step 5 – Toss everything together

Return the chicken to the pan, add the drained noodles, and toss to coat evenly. Cook 1–2 minutes until the sauce thickens and becomes sticky, clinging to noodles and chicken. Remove from heat and taste for seasoning.

Visual cue: Sauce should appear glossy and cling to both chicken and noodles; it should not pool in the pan.
Pro cue: If sauce is too thin, simmer a minute longer; if too thick, add 1–2 tbsp water or additional soy sauce.

Pro Tips for Success

Dry chicken pieces well before cornstarch coating to get a better crust.
Use medium-high heat for frying to get quick browning without overcooking interior.
Don’t overcrowd the pan—fry in batches to preserve crispness.
Keep noodles al dente; they’ll finish cooking in the pan and soak up sauce.
Taste before serving—adjust salt with soy sauce or sweetness with a touch more honey.
Fresh garlic and ginger create the brightest flavor—avoid pre-minced jar garlic if possible.
If using breast, slice thinner so pieces cook evenly and quickly.
Save a splash of reserved noodle cooking water to loosen sauce if it tightens too much.

Flavor Variations

OPTIONAL: Add a splash of rice vinegar (1 tsp) to the sauce for a bright tang.
OPTIONAL: Stir in a handful of steamed broccoli or snap peas at the end for color and crunch.
OPTIONAL: Swap honey for maple syrup to give a slightly different sweet note that pairs well with ginger.
OPTIONAL: Add 1–2 tbsp hoisin sauce to the sauce mix for a deeper, savory-sweet profile.
OPTIONAL: Toss in roasted cashews or peanuts just before serving for a crunchy texture contrast.
OPTIONAL: Make it spicy by doubling the red chili flakes or adding 1 tsp Sriracha to the sauce.

Serving Suggestions

Plate with a side of quick cucumber salad to cut the sweetness.
Serve over steamed bok choy, or toss in baby spinach for a green boost.
Add a wedge of lime on the side for a citrus squeeze to brighten flavors.
Pair with simple miso soup or clear broth for a light starter.
Garnish generously with chopped green onions and a sprinkle of sesame seeds for a restaurant feel.
Serve family-style in a large shallow bowl so guests can help themselves to extra sauce.

Make-Ahead, Storage & Reheating

Make-ahead: Cook and cool the fried chicken and sauce separately, store the noodles in another container. Reheat and toss together for best texture.
Fridge storage: Keep in an airtight container for 3–4 days. The noodles will absorb sauce over time and soften.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or soy sauce to loosen the sauce. Microwave works but can make noodles softer—stir halfway through.
Texture note: The crisp edge on the chicken will soften in storage; re-frying briefly in a hot pan can help re-crisp.

Storage and Freezing Instructions

Freezing is not ideal for the assembled dish because the sauce and noodles can become mushy when thawed. Instead:
- Freeze cooked chicken (plain, without sauce) in an airtight container for up to 2 months.
- Thaw overnight in the fridge and reheat in a skillet, then toss with freshly made sauce and hot noodles.
For best quality, store sauce separately in the fridge for up to 4 days and reheat gently.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 520 kcal | 38 g | 52 g | 14 g | 2 g | 920 mg

Estimates vary by brands and portions.

FAQ About Sticky Garlic Chicken Noodles

Q: Why is my sauce not sticky?
A: The sauce needs time to reduce. Simmer a bit longer and toss often so cornstarch-coated bits help thicken and create gloss.
Q: My noodles are clumping after cooking—how to prevent that?
A: Rinse rice noodles briefly under warm water and toss with a teaspoon of oil if not using immediately. For egg noodles, drain well and toss with a little oil.
Q: How do I know when the chicken is cooked?
A: Internal pieces should be opaque and reach 165°F (74°C). Small pieces cook quickly—watch the color and texture.
Q: Can I make this gluten-free?
A: Yes—use tamari instead of soy sauce and ensure noodles are rice-based.
Q: It tastes too salty—what can I do?
A: Add a touch more honey or a splash of water, or toss with extra noodles to dilute the saltiness.
Q: Can I use frozen chicken?
A: Thaw fully before cooking. Cooking from frozen will release excess moisture and prevent a good crust.

TastyInspo Notes

Finish with a light drizzle of sesame oil for a toasted aroma right before serving.
For extra texture, add a small handful of bean sprouts at the end—no cook time, just toss.
Slice green onions on a bias for a nicer presentation and texture.
For deeper flavor, let the sauce sit 10 minutes before using to let garlic and ginger mellow and infuse.
If you like a glossy restaurant finish, stir in 1 tsp of cornstarch dissolved in 1 tbsp water to the sauce and simmer briefly to thicken.

Troubleshooting

Bland flavor: Increase garlic and ginger slightly, and adjust soy or honey to taste.
Sauce too watery: Simmer longer to reduce, or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Chicken soggy: Make sure the pan is hot and do not crowd the chicken; re-fry briefly in hot oil to restore crisp.
Burning sauce: Lower heat and stir constantly; move to a clean pan if bits have burned.
Noodles soaking up all sauce: Reserve a few tablespoons of the sauce to add at the end, or toss with a little oil before adding to the pan.
Overcooked, dry chicken: Slice thinner next time and reduce frying time; use thighs for juicier results.

Final Thoughts

Sticky Garlic Chicken Noodles are a fast, flavorful dish that balances sweet and savory with minimal fuss—perfect for weeknights or meal prep. The cornstarch step is small but crucial for that glossy, clingy finish. Try the optional tweaks to make it yours and enjoy a satisfying bowl tonight.

Conclusion

If you want another garlic-chicken noodle idea with a different technique and flavor twist, check out this flavorful take on garlic chicken noodles for inspiration: 20 minute Crispy Garlic Chicken Noodles – Half Baked Harvest.

Sticky Garlic Chicken Noodles

Sticky, savory, and bright with garlic, these Sticky Garlic Chicken Noodles are a weeknight winner that balances sweet honey glaze with salty soy and a gentle ginger bite.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dinner, Main Course

Cuisine American, Asian

Servings 4 servings

Calories 520 kcal

Ingredients

For the Base

1 lb chicken breast or thighs, cut into bite-sized pieces You can use chicken breast or thighs based on preference.
2 tbsp cornstarch This is key for achieving a sticky and crispy texture.
2 tbsp vegetable oil For frying the chicken.
8 oz noodles (rice noodles or egg noodles) Cook according to package instructions.

For the Sauce

1/4 cup soy sauce Use low-sodium soy sauce for a healthier option.
3 tbsp honey Acts as a natural sweetener.
4 cloves garlic, minced Fresh garlic adds depth of flavor.
1 tsp grated ginger Freshly grated for the best flavor.
1/2 tsp red chili flakes Optional for added heat.

To Serve

2 pcs green onions, chopped For garnish.
1 tsp sesame seeds Optional for garnish.

Instructions

Preparation

Cook the 8 oz noodles according to package instructions until just tender. Drain and set aside. Toss the chicken pieces with 2 tbsp cornstarch until evenly coated.

Sauce Preparation

In a small bowl, mix 1/4 cup soy sauce, 3 tbsp honey, 4 minced garlic cloves, 1 tsp grated ginger, and 1/2 tsp red chili flakes (if using). Stir until honey is mostly dissolved. Set aside.

Cooking Chicken

Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer without crowding. Cook until golden and cooked through, about 4–6 minutes depending on size. Flip to brown both sides. Remove the chicken to a plate.

Building the Sauce

Reduce heat to medium. Wipe the pan lightly if there is excess oil, keeping the fond (browned bits). Add the sauce mixture to the pan and simmer 1–2 minutes to loosen the fond and slightly thicken.

Tossing Everything Together

Return the chicken to the pan, add the drained noodles, and toss to coat evenly. Cook 1–2 minutes until the sauce thickens and becomes sticky, clinging to noodles and chicken. Remove from heat and taste for seasoning.

Notes

Make-ahead: Cook and cool the fried chicken and sauce separately, store the noodles in another container. Reheat and toss together for best texture. For best quality, store sauce separately in the fridge for up to 4 days and reheat gently.

Keyword Chicken Noodles, easy dinner, quick recipe, Sticky Garlic Chicken Noodles, stir-fry

Easy Sticky Garlic Chicken Noodles (Ready in 20 Minutes)