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Want a cozy dinner that gets everyone’s attention and uses only one pan? Whip up this honey garlic chicken and noodles in less than a half hour. The sweet and savory sauce clings to every bite of tender chicken and noodle. It smells amazing as it cooks. Honestly, folks ask for it nonstop.
After a rough day with barely anything left in the fridge, I threw these pantry basics together and it totally saved dinner. Even better, leftovers were tastier the next day.
Tasty Ingredients
- Olive oil: gets the chicken nicely browned. Extra virgin gives a punchier taste.
- Boneless skinless chicken breast or thighs: brings juicy bites. Use thighs for richer flavor or breast for something lean.
- Garlic: packs in flavor and smells awesome. Go fresh if you can.
- Small onion: gives a mild sweetness. Yellow or white both fit the bill.
- Honey: brings that sticky, sweet finish—pure stuff tastes best.
- Soy sauce: brings saltiness and real depth. Low sodium works great if you're watching salt.
- Hoisin sauce: makes the sauce richer and sweeter—grab a good brand if you can.
- Rice vinegar: makes things zippy. Pick basic unseasoned if you're not sure.
- Sesame oil: delivers a whiff of nuttiness. Toasted is king if you want a bold taste.
- Red pepper flakes: want a gentle kick? Fresh flakes are best—add just a pinch if you’re spice-shy.
- Noodles: soak up that sauce. Use spaghetti or lo mein, then check the noodles as they cook.
- Chicken broth: keeps everything rich and helps noodles cook. Homemade rocks but store-bought is perfect too.
- Cornstarch slurry: thickens things up if you want the sauce to hug everything. Let it bubble for best results.
- Green onions: add crunch and color. Chop up right before sprinkling over the top.
- Sesame seeds: jazz up the finish. Toast them for extra flavor, totally optional.
- Salt and pepper: finish off flavors. Test before adding since soy sauce already brings salt.
Simple Instructions
- Garnish and Serve:
- Top with fresh green onions and sesame seeds. Dish out while it’s hot for the most flavor.
- Thicken the Sauce:
- If you like a thicker sauce, pour in the cornstarch mix. Turn heat up a bit and stir one or two minutes. You’ll know it’s perfect when the sauce grabs onto the noodles and chicken.
- Combine Everything:
- Put the cooked chicken back in. Stir everything together until all the noodles get coated. Taste it now and add a bit more salt or pepper if you want.
- Cook the Noodles:
- Pour in broth and shove dry noodles into the sauce. Stir so nothing sticks. Pop a lid on and let it gently bubble for about eight to ten minutes. Stir now and then to keep noodles separated as they soak up flavor.
- Simmer the Sauce:
- Toss in honey, soy sauce, hoisin, rice vinegar, sesame oil, then the chili flakes. Stir everything up and let it bubble a couple minutes. Your kitchen will smell amazing.
- Build the Flavor Base:
- Drop garlic and onion straight into the hot pan. Let’em cook a few minutes, stirring to keep from burning, until they smell great and onions look clear. If things stick, scrape up the brown bits for extra taste.
- Sear the Chicken:
- Heat olive oil in a big pan on medium. Once it’s hot, toss in chicken in a single layer. Don’t touch it for about three minutes, then flip and sear the other side for a couple minutes more. Lift it out and set aside—that keeps it juicy.
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My kids battle for the last chunks of chicken since the sauce is just so good. Honestly, my favorite part is that shiny honey garlic finish. It puts me in mind of Friday night takeout with the family—straight up comfort food at its best.
How to Store
Let leftovers cool off, then move them into a sealed container. Keep in the fridge for three days tops. Warm up gently in a pan over low heat with a little water or broth so the sauce is silky again. Skip long microwaving or that chicken goes tough.
Swap Options
Want to go meatless? Sub in tofu for the chicken. Thighs can stand in for breasts anytime. You can also use maple syrup instead of honey for a deeper twist or drop the hoisin if sweet isn’t your thing. No lo mein? Spaghetti or even linguine steps up.
How to Serve
Don't overthink it—a crisp veg side makes it sing. Toss in steamed snap peas, broccoli, or bok choy for crunch. A cool cucumber salad works too, or go nuts and scatter some crushed peanuts up top for texture.
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Background
This dish borrows from classic Asian noodle favorites but makes things easy for busy folks. Honey, soy, and garlic taste awesome together—salty, sweet, and bold. No wonder everyone loves them both at home and out.
Recipe FAQs
- → Can I use different types of noodles?
Totally! Spaghetti, lo mein, or other long noodles do great soaking up all the sauce in this one.
- → Is chicken breast or thigh better for this method?
Either works fine. Thighs are richer and juicier, breasts are lighter—just go with whichever you like most.
- → How spicy does the dish turn out?
It’s pretty mild as written. If you love a kick, just toss in extra pepper flakes or leave them out if you’d rather keep it mellow.
- → How should leftovers be stored?
Let everything cool, then pop in a sealed container and keep in the fridge up to 3 days. Add a little broth to loosen things up when reheating.
- → Can I make this dish vegetarian?
Absolutely! Just swap in tofu for the chicken and use veggie broth—there’s still tons of flavor in the sauce.