Sticky garlic chicken noodles are the kind of dish I make when I want something fast, flavorful, and better than takeout. The chicken is coated in a sticky, sweet-savory garlic sauce and tossed with tender noodles for a meal that hits all the right notes—salty, sweet, garlicky, and just a little spicy. It’s a one-pan dinner that’s bold, satisfying, and ready in under 30 minutes.

Why You’ll Love This Recipe

I love how these noodles are packed with flavor but still super easy to make. The sauce clings to every bite of chicken and noodle, creating that glossy, sticky texture I always crave in Asian-inspired dishes. It’s easy to customize, and I can throw in whatever vegetables I have on hand. Whether I’m cooking for myself or feeding a hungry crowd, this dish always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs (thinly sliced)
Noodles (lo mein, rice noodles, or spaghetti)
Soy sauce
Hoisin sauce
Honey or brown sugar
Garlic (minced)
Ginger (grated)
Cornstarch
Olive oil or sesame oil
Red chili flakes (optional)
Green onions (sliced, for garnish)
Toasted sesame seeds (optional)

Directions

I cook the noodles according to package instructions, drain, and set aside.
I toss the sliced chicken with a bit of soy sauce and cornstarch to coat.
In a hot skillet or wok, I heat the oil and cook the chicken until golden and cooked through. I remove it and set it aside.
In the same pan, I add more oil if needed and sauté the garlic and ginger until fragrant.
I whisk together soy sauce, hoisin sauce, honey (or brown sugar), and chili flakes if I want a kick, then pour the sauce into the pan.
I bring it to a simmer until it thickens slightly, then add the cooked chicken and noodles back in.
I toss everything together until well coated and glossy, then top with green onions and sesame seeds before serving.

Servings and timing

This recipe serves 4 people.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I add broccoli, bell peppers, or snap peas for extra color and crunch.
I swap the chicken for shrimp, beef, or tofu.
I use rice noodles to make it gluten-free (with tamari instead of soy sauce).
I drizzle in a bit of sriracha or chili oil for heat.
I make it saucier by doubling the sauce ingredients and thinning slightly with water or broth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The noodles may soak up the sauce a bit, so I add a splash of water or soy sauce when reheating.

To reheat, I use a skillet over medium heat or microwave in 1-minute bursts, stirring in between, until hot.

FAQs

What noodles work best?

I usually use lo mein or egg noodles, but rice noodles, udon, or even spaghetti work just fine.

Can I make this ahead of time?

Yes, I cook everything, store it in the fridge, and reheat when ready to serve. It’s great for meal prep.

How do I keep the sauce sticky and not watery?

The cornstarch on the chicken and the thickness of the sauce (thanks to the hoisin and honey) help keep it sticky. I let it simmer for a minute or two until it coats the back of a spoon before tossing in the noodles.

Is this dish spicy?

Only if I add red chili flakes or chili sauce. I adjust the heat based on who I’m serving.

Can I make it vegetarian?

Yes, I skip the chicken and use tofu or just load it up with stir-fried veggies.

Conclusion

Sticky garlic chicken noodles are one of those quick, satisfying meals I can throw together with pantry staples and a few fresh ingredients. It’s bold, sticky, a little sweet, and completely irresistible. Whether I’m making dinner after a long day or meal-prepping for the week, these noodles always hit the spot.