Honey Garlic Chicken Noodles (Print Version)

You’ll get tender chicken, irresistible noodles, and loads of sweet garlicky honey sauce, all tossed in one pan. Fast to toss together and seriously satisfying.

# Ingredients:

→ Main Ingredients

01 - 1 small onion, finely chopped
02 - 4 cloves garlic, minced
03 - 450 grams boneless, skinless chicken breast or thighs, diced
04 - 2 tablespoons olive oil

→ Sauce

05 - 1 teaspoon sesame oil
06 - 1 tablespoon rice vinegar
07 - 0.5 teaspoon red pepper flakes, optional
08 - 2 tablespoons hoisin sauce
09 - 60 millilitres honey
10 - 60 millilitres soy sauce—pick low sodium if you want

→ Noodles and Broth

11 - 480 millilitres chicken broth
12 - 225 grams noodles (spaghetti or lo mein works great)

→ Thickener (Optional)

13 - 2 tablespoons water mixed with 1 teaspoon cornstarch

→ Finishing and Garnish

14 - Salt and pepper, to taste
15 - Sesame seeds, optional
16 - 2 tablespoons green onions, chopped

# Steps:

01 - Sprinkle green onions and a handful of sesame seeds on top if you like. Taste and add more salt or pepper if you think it needs it.
02 - If you want your sauce thicker, pour in your cornstarch slurry. Let everything bubble for a minute or two till it looks just right.
03 - Slide the chicken you cooked earlier back into the pan. Mix gently so it all gets coated in that tasty sauce.
04 - Dump in chicken broth and toss in the dry noodles. Stir things up and cover the pan. Let it all cook together for 8 to 10 minutes—peek in and stir sometimes until noodles soak up most of the broth and go soft.
05 - Now let’s make the sauce—add honey, soy sauce, hoisin, vinegar, sesame oil, and those chili flakes if you’re using them. Stir and let that bubble, about 2 minutes, so everything blends in.
06 - Pop the onion and garlic into the same pan you used for the chicken. Stir them around for a couple minutes until they smell good and look soft.
07 - Pour olive oil into your big skillet or wok over medium-high. Add the chicken bits and cook, turning until every piece is golden. This should take 5 or 6 minutes. Move the chicken out of the pan for now.

# Notes:

01 - Play with the red pepper flakes amount to turn the spice up or down however you want.
02 - You can grab gluten-free noodles and swap in tamari if you’re avoiding gluten.
03 - Chicken thighs come out juicier, but breasts are a little lighter.

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