High-protein sticky garlic chicken noodles with tender chicken, chewy noodles, and a sweet-savory garlic soy sauce perfect for a quick weeknight dinner.
0 of 11 checked
Step 1
Cook the noodles
Boil noodles in salted water according to package instructions until al dente. Drain, toss lightly with oil, and set aside.
Step 2
Coat the chicken
Cut chicken into bite-sized pieces and toss with cornstarch until evenly coated.
Step 3
Cook the chicken
Heat oil in a skillet or wok over medium-high heat. Cook chicken in batches until golden and fully cooked (about 4–5 minutes per side). Remove and set aside.
Step 4
Make the garlic sauce
In the same pan, sauté garlic and ginger for 30–60 seconds. Add soy sauce, honey, and chili flakes. Simmer until slightly thickened.
Step 5
Combine everything
Return chicken to the pan, toss in sauce, then add noodles and mix until fully coated and sticky.
Step 6
Finish and serve
Top with green onions and sesame seeds. Serve immediately while hot and glossy.
Don’t overcrowd the pan
Cook chicken in batches so it stays crispy and browns properly instead of steaming.
Fresh garlic matters
Fresh minced garlic gives the sauce its signature punch—avoid pre-minced jars if possible.
Extra protein version
Add scrambled eggs or edamame for even higher protein content.
Spicy version
Increase chili flakes or add sriracha for a stronger heat kick.
Fridge
up to 3 days
Store noodles and sauce separately if possible to maintain texture.
Q: Can I use different noodles?
A: Yes, egg noodles, rice noodles, ramen, or even spaghetti work well.
Q: Can I make it gluten-free?
A: Yes, use tamari instead of soy sauce and gluten-free noodles.
Enjoyed this recipe?
Get new recipes from Adelaide every week — free, no spam.
