Sticky Garlic Chicken with Noodles
A garlic-ginger honey and soy glaze coats diced chicken, served over separately cooked noodles in four portions.
Ingredients
Chicken and Sauce Ingredients
- 2 boneless, skinless chicken breasts diced into even bite-size pieces
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divide across browning batches if needed
Noodle Ingredients
- 4 cups cooked noodles
- green onions, for garnish optional, for garnish as desired
- sesame seeds, for garnish optional, for garnish as desired
Instructions
- Cut both breasts into even bite-size cubes. Whisk together soy sauce, honey, garlic, ginger and cornstarch. Have 4 cups cooked, drained noodles ready and warm.
- Heat vegetable oil over medium-high in a wide skillet and brown the chicken for approximately 5–7 minutes, turning. If necessary, divide the chicken and 2 tablespoons oil between two batches; proceed directly to sauce cooking.
- Lower the burner to medium-low. Re-whisk sauce, add it to the chicken and gently simmer while tossing for about 2–4 minutes, until the coating thickens and the biggest chicken pieces reach 165°F. Add water by the tablespoon only if the glaze dries before doneness.
- Share the cooked noodles among 4 dishes, top each with one quarter of the chicken and glaze, and add optional green onion and sesame seeds. The 25-minute estimate assumes noodles are already cooked; additional batches take longer.
Notes
- Refrigerate leftovers promptly at 40°F or colder.
- Use refrigerated leftovers within three to four days; reheat savory cooked dishes to 165°F.