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- 200g egg noodles - 2 chicken breasts, sliced thinly - 4 cloves garlic, minced - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon ginger, grated - 1 tablespoon rice vinegar - 1 red bell pepper, thinly sliced - 1 cup bok choy, chopped - Sesame seeds for garnish - Fresh cilantro for garnish - Salt and pepper to taste - Egg Noodles: These noodles give a nice texture. You can use rice noodles if you need a gluten-free option. - Chicken Breasts: Thin slices cook well. You can swap chicken for tofu or shrimp for a different flavor. - Garlic: Fresh is best for taste. Garlic powder can work in a pinch, but fresh adds more zing. - Soy Sauce: This adds salt and umami. Use tamari for a gluten-free version. - Honey: It adds sweetness. Maple syrup works as a vegan substitute. - Sesame Oil: This gives a nutty flavor. You can use olive oil, but the taste will change. - Ginger: Fresh ginger gives a great kick. Ground ginger can be used, but fresh is better. - Rice Vinegar: It adds acidity. You can use apple cider vinegar if needed. - Vegetables: Red bell pepper and bok choy add color and crunch. Feel free to mix in your favorite veggies. - Calories: 420 - Protein: 30g - Carbohydrates: 50g - Fat: 15g - Fiber: 3g - Sugar: 8g This dish is tasty and balanced. It has protein from the chicken and fiber from the veggies. Enjoy a flavorful meal that feels good too! {{ingredient_image_1}} Start by boiling a large pot of salted water. Once it boils, add 200g of egg noodles. Cook them until they are al dente, about 4-5 minutes. Drain the noodles and set them aside in a bowl. In a small bowl, combine the sauce ingredients. Whisk together 3 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of sesame oil, 1 tablespoon of grated ginger, and 1 tablespoon of rice vinegar. Mix well until everything blends. Set this sauce aside for later. Next, heat a large skillet or wok on medium-high heat. Add a drizzle of oil to the hot skillet. Season your sliced chicken breasts with salt and pepper, then add them to the skillet. Cook the chicken for about 5-7 minutes until it turns golden and is fully cooked. Once the chicken is cooked, add 4 minced garlic cloves and 1 sliced red bell pepper to the skillet. Stir-fry these for around 2 minutes until they smell great and the pepper softens. Lastly, add 1 cup of chopped bok choy and cook for another 2-3 minutes until it wilts. Now, it’s time to bring it all together. Add the cooked noodles to the skillet with the chicken and veggies. Pour the sauce over the top. Gently toss everything to coat the noodles and ingredients evenly. Cook for another 2-3 minutes until heated through. Finally, remove the skillet from the heat. Serve the sticky garlic chicken noodles in deep bowls. Garnish with sesame seeds and fresh cilantro for a nice touch. Enjoy your meal! To make your sticky garlic chicken noodles shine, follow a few key tips. First, cook your egg noodles just until al dente. This keeps them firm and not mushy. After cooking, make sure to drain and rinse them under cold water. This stops the cooking and prevents them from sticking together. Next, use a hot skillet for sautéing. A hot pan helps brown the chicken evenly and gives it a nice texture. Balance is key for this dish. The sweetness from honey needs to match the saltiness of soy sauce. Adjust these to your taste. If you want a bit of heat, add a pinch of red pepper flakes. Also, don’t skip the fresh garlic and ginger; they add great depth. Finally, finish with a sprinkle of sesame seeds and fresh cilantro. These bright flavors elevate the dish. Watch out for a few common mistakes. First, don't overcook the chicken. It should be juicy and tender, not dry. Also, be careful with the garlic. Burnt garlic tastes bitter, so add it to the pan after the chicken has cooked for a minute. Lastly, don’t rush the mixing step. Toss everything gently to coat the noodles fully in the sauce. This ensures each bite is packed with flavor. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your dish significantly compared to dried alternatives. Adjust Sauce to Taste: Feel free to modify the amount of soy sauce and honey to suit your taste preferences; you can make it saltier or sweeter as you like. Vegetable Variations: You can substitute bok choy with other leafy greens like spinach or kale, or add more veggies like carrots or snap peas for extra crunch. Meal Prep Friendly: This dish is great for meal prep; store leftovers in the fridge and reheat for a quick meal throughout the week. {{image_2}} You can switch the chicken for other meats. Try sliced beef or shrimp. Both options work well with the sauce. For a lighter dish, use turkey breast. Each protein has its own taste. Adjust cook times as needed. Beef needs more time to brown, while shrimp cooks quickly. For a vegetarian dish, use tofu instead of chicken. Firm tofu holds up well in stir-fries. Marinate the tofu in the sauce for extra flavor. If you want a vegan option, replace honey with maple syrup or agave nectar. Add more veggies like carrots or snap peas for added texture and taste. To make this dish gluten-free, use rice noodles or zucchini noodles. Both options are tasty and healthy. Check labels on soy sauce – some contain gluten. You can use tamari or coconut aminos as good gluten-free swaps. These changes let you enjoy sticky garlic chicken noodles without worries. After you enjoy your sticky garlic chicken noodles, let them cool. Place the leftovers in an airtight container. You can keep them in the fridge for up to three days. Make sure to seal it tight to keep the flavors fresh. If you want to save them longer, consider freezing instead. When you are ready to eat the leftovers, reheating is key. Use a skillet over medium heat for the best results. Add a splash of water or chicken broth to keep the noodles moist. Stir often until everything is heated through and hot. This method helps maintain the texture of the noodles and chicken. To freeze sticky garlic chicken noodles, place them in a freezer-safe container. Make sure to leave some space at the top, as they may expand. They can last in the freezer for up to three months. When you want to eat them, thaw in the fridge overnight before reheating. This way, the noodles keep their taste and texture. You can serve sticky garlic chicken noodles with many tasty sides. Here are some ideas: - Steamed broccoli adds a nice crunch. - Crispy spring rolls make a great starter. - Egg drop soup is light and flavorful. - A simple green salad brings freshness to the meal. These sides enhance the dish. They add color and variety to your plate. To spice up your sticky garlic chicken noodles, try these tips: - Add red pepper flakes when cooking the chicken. - Use spicy soy sauce or chili garlic sauce in the recipe. - Mix in sliced jalapeños with the garlic and veggies. These options give your dish heat without changing its core flavor. Yes! You can swap egg noodles for other types. Here are some choices: - Rice noodles offer a lighter texture. - Udon noodles give a chewy bite. - Whole wheat noodles add a healthy twist. Each type brings its own taste. Choose what you like best. You can prep sticky garlic chicken noodles ahead of time. Here’s how: - Cook the noodles and store them in the fridge for up to 3 days. - Prepare the sauce in advance and keep it in a sealed jar. - Slice the chicken and chop veggies ahead. Store them in containers. When ready, just combine everything in a skillet. Heat it up, and you’ll have a quick meal! In this post, we covered all you need for sticky garlic chicken noodles. We discussed ingredients, from key components to great substitutes. You learned step-by-step cooking instructions for perfect results. Plus, I shared tips to avoid common mistakes and enhance flavors. We explored tasty variations for different diets and how to store and reheat leftovers. Enjoy making this dish your own and share it with loved ones. Happy cooking!

Sticky Garlic Chicken Noodles

A delicious and savory noodle dish featuring tender chicken, garlic, and a sweet soy sauce glaze.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 200 g egg noodles
  • 2 pieces chicken breasts, sliced thinly
  • 4 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger, grated
  • 1 tablespoon rice vinegar
  • 1 piece red bell pepper, thinly sliced
  • 1 cup bok choy, chopped
  • to taste salt
  • to taste pepper
  • for garnish sesame seeds
  • for garnish fresh cilantro

Instructions
 

  • Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
  • Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, sesame oil, ginger, and rice vinegar until well combined. Set aside.
  • Sauté Chicken: In a large skillet or wok over medium-high heat, add a drizzle of oil. Once hot, add the sliced chicken breasts, seasoned with salt and pepper. Cook for about 5-7 minutes until the chicken is cooked through and lightly browned.
  • Add Garlic & Veggies: Add the minced garlic and sliced red bell pepper to the skillet with the chicken. Stir-fry for about 2 minutes until fragrant and the pepper begins to soften. Add the chopped bok choy and cook for another 2-3 minutes until it wilts.
  • Combine Noodles: Add the cooked noodles to the skillet and pour the sauce over the top. Toss everything together gently to coat the noodles and ingredients in the sauce. Cook for an additional 2-3 minutes until everything is heated through.
  • Garnish and Serve: Remove from heat and transfer to serving bowls. Sprinkle with sesame seeds and fresh cilantro for garnish.

Notes

Serve in deep bowls for an inviting look, and optionally drizzle a little extra sesame oil on top before serving for added flavor.
Keyword chicken, garlic, noodles, stir-fry