Easy Sticky Garlicky Chicken Noodles You’ll Crave Every Week

If you’re after a quick weeknight dinner that tastes like a treat, these sticky garlicky chicken noodles hit the spot. They’re glossy, savory, and just a little sweet, with plenty of garlic, tender chicken, and bouncy noodles. You don’t need fancy ingredients or a lot of time—just a hot pan and a few pantry staples.

It’s the kind of dish that makes the house smell amazing and gets eaten fast. Keep this one in your back pocket for busy evenings or last-minute guests.

What Makes This Special

This recipe is the perfect balance of sweet, salty, and garlicky without being heavy. The sauce clings to every strand, giving you bold flavor in every bite.

It’s easy to customize—spicy or mild, veggie-packed or lean and simple. Best of all, it comes together in about 25 minutes, wok or no wok.

What You’ll Need

• Chicken: 1 lb (450 g) boneless, skinless chicken thighs or breasts, thinly sliced
• Noodles: 10–12 oz (280–340 g) wheat noodles (lo mein, egg noodles, or spaghetti); rice noodles also work
• Garlic: 6–8 cloves, finely minced
• Ginger: 1 tablespoon fresh, finely grated (optional but recommended)
• Green onions: 4, sliced (whites for cooking, greens for garnish)
• Vegetables: 2 cups total, such as bell peppers, snap peas, carrots, or broccoli, thinly sliced
• Neutral oil: 2–3 tablespoons (canola, avocado, or grapeseed)
• Sesame oil: 1 teaspoon for finishing
• Sesame seeds: 1 tablespoon, for garnish

For the sticky garlic sauce:

• Soy sauce: 3 tablespoons (use low-sodium if preferred)
• Dark soy sauce: 1 tablespoon (for color and depth; optional)
• Oyster sauce: 2 tablespoons
• Honey or brown sugar: 2–3 tablespoons, to taste
• Rice vinegar or lime juice: 1 tablespoon
• Chili garlic sauce or sriracha: 1–2 teaspoons (optional for heat)
• Cornstarch: 2 teaspoons
• Water or chicken broth: 1/3 cup (80 ml)

Quick marinade for chicken:

• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon oil
• 1/2 teaspoon white pepper (or black pepper)

Instructions

1. Marinate the chicken. In a bowl, combine the sliced chicken with soy sauce, cornstarch, oil, and pepper. Toss and set aside for 10 minutes while you prep the rest.
2. Make the sauce. In a small bowl, whisk soy sauce, dark soy (if using), oyster sauce, honey or brown sugar, rice vinegar, chili sauce, cornstarch, and water/broth until smooth.

   Taste and adjust sweetness or heat.

3. Cook the noodles. Boil according to package directions until just al dente. Drain, rinse quickly under cool water to stop cooking, and toss with a few drops of oil to prevent sticking.
4. Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil until shimmering.
5. Sear the chicken. Add the chicken in a single layer.

   Cook 3–4 minutes, flip, and cook another 2–3 minutes until just cooked through and a little browned. Transfer to a plate.

6. Stir-fry the veggies. Add another tablespoon oil. Toss in the harder vegetables first (carrots, broccoli), stir-fry 2 minutes, then add softer ones (bell pepper, snap peas).

   Cook until crisp-tender, about 2–3 minutes.

7. Add aromatics. Push the veggies to the sides. Add a small splash of oil, then the minced garlic, ginger, and onion whites. Stir 30–45 seconds until fragrant, taking care not to brown the garlic.
8. Bring it together. Return the chicken to the pan.

   Add the cooked noodles and pour in the sauce. Toss constantly over medium-high heat for 1–2 minutes until the sauce turns glossy and thick and coats everything.

9. Finish and serve. Turn off the heat. Drizzle with sesame oil, sprinkle sesame seeds and green onion tops, and serve hot.

   Taste and add more chili, soy, or a squeeze of lime if you like.

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm in a skillet with a splash of water or broth to loosen the sauce. Microwave in short bursts, stirring between rounds.
• Freezer: Not ideal, as noodles can turn mushy. If you must, freeze for up to 1 month and reheat gently on the stove.

Health Benefits

• Lean protein: Chicken provides essential amino acids for muscle repair and steady energy.
• Garlic and ginger: Both are linked to immune support and have anti-inflammatory properties.
• Vegetable boost: Add colorful veg for fiber, vitamins A and C, and antioxidants.
• Balanced plate: Pairing protein, carbs, and healthy fats (sesame oil) helps keep you full and satisfied.
• Lower sodium option: Using low-sodium soy sauce and more fresh herbs or citrus keeps flavor high without extra salt.

What Not to Do

• Don’t overcook the noodles. Soft noodles will break and soak up too much sauce.
• Don’t burn the garlic. Bitter garlic can overpower the dish.

  Keep the heat moderate when adding it.

• Don’t crowd the pan. Cook chicken in batches if needed so it browns instead of steaming.
• Don’t skip the cornstarch in the sauce. It’s what makes the sauce clingy and glossy.
• Don’t add too much sesame oil. It’s potent—use it as a finishing touch, not a cooking oil.

Variations You Can Try

• Spicy peanut twist: Whisk 1–2 tablespoons peanut butter into the sauce and add extra chili sauce.
• Lemon-garlic version: Swap rice vinegar for lemon juice and add lemon zest for a brighter flavor.
• Veggie-forward: Use mushrooms, baby bok choy, and edamame. Skip the chicken or replace with tofu.
• Beef or shrimp swap: Thinly sliced flank steak or peeled shrimp both cook fast and work well.
• Gluten-free: Use tamari or coconut aminos, rice noodles, and a gluten-free oyster sauce.
• Crispy chicken: Lightly dust marinated chicken with extra cornstarch and shallow-fry for crunchy edges before tossing with sauce.

FAQ

Can I make this without oyster sauce?

Yes. Use an extra tablespoon of soy sauce plus 1 teaspoon of sugar and a splash of fish sauce if you have it.

Hoisin also works for a sweeter profile.

What’s the best noodle for this?

Lo mein or medium egg noodles are ideal, but spaghetti or linguine work in a pinch. If using rice noodles, cook them slightly under so they don’t break when tossed.

How can I make it less sweet?

Reduce the honey or brown sugar to 1 tablespoon and add more vinegar or a squeeze of lime. A little extra garlic and ginger also balances sweetness.

My sauce didn’t thicken—what happened?

The pan may not have been hot enough, or the cornstarch could have settled.

Give the sauce a quick stir before adding, and toss over medium-high heat until glossy.

Can I meal-prep this?

Yes. Cook as directed, cool, and portion into containers. Reheat with a splash of water or broth.

Add fresh herbs or lime after reheating to brighten the flavors.

Is there a way to add more greens?

Absolutely. Throw in a handful of spinach, kale, or shredded cabbage in the last minute of cooking. They wilt fast and melt into the noodles.

In Conclusion

Sticky garlicky chicken noodles are a weeknight winner: quick to make, big on flavor, and easy to adapt.

With a handful of simple ingredients and a trusty pan, you’ll have a glossy, garlicky bowl that tastes like your favorite takeout—but fresher. Save this recipe for nights when you want maximum comfort with minimum fuss, and make it your own with the variations that fit your style.