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Honey Garlic Chicken Noodles

Honey Garlic Chicken Noodles - recipe card
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Tender chicken pieces are stir-fried with a sticky, savory-sweet honey garlic sauce, then tossed with chewy lo mein noodles and crisp vegetables. This quick one-pan meal delivers a perfect balance of glossy sauce, tender protein, and fresh crunch, all ready in under 30 minutes.

Ingredients

Scale
  • 8 oz (225g) dried lo mein noodles or 12 oz fresh lo mein noodles
  • 1 lb (454g) boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1/4 cup (60ml) low-sodium soy sauce
  • 1/4 cup (60ml) honey
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) toasted sesame oil
  • 4 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 teaspoon (2g) grated fresh ginger
  • 1/2 teaspoon (1g) red pepper flakes (optional, for heat)
  • 2 tablespoons (30ml) vegetable oil, divided
  • 1 medium red bell pepper (about 150g), thinly sliced into 2-inch strips
  • 1 medium carrot (about 78g), julienned
  • 2 medium green onions (about 15g), sliced diagonally into 1-inch pieces for garnish
  • 1 tablespoon (9g) cornstarch mixed with 2 tablespoons (30ml) cold water (slurry)
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add the dried lo mein noodles and cook according to package directions until al dente (typically 3-5 minutes). Drain, rinse under cold water to stop cooking, and toss with 1 teaspoon of vegetable oil to prevent sticking. Set aside. For fresh noodles, blanch for 30-60 seconds until just tender, then drain.
  2. While the water heats, prepare the sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and optional red pepper flakes until the honey is fully dissolved. Set aside.
  3. Season the cubed chicken breasts with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of vegetable oil in a large wok or 12-inch skillet over high heat until the oil shimmers and just begins to smoke. Add the chicken in a single layer—do not overcrowd; cook in two batches if necessary. Sear for 3 minutes undisturbed until the underside is golden brown, then stir-fry for another 2-3 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Transfer to a clean plate and set aside.
  4. Reduce the heat to medium-high and add the remaining 1 tablespoon vegetable oil to the skillet. Add the julienned carrot and sliced red bell pepper. Stir-fry for 2 minutes, tossing constantly, until the vegetables are bright in color and slightly tender but still crisp—they should retain a firm bite.
  5. Return the cooked chicken to the skillet with the vegetables. Whisk the sauce briefly to recombine, then pour it over the chicken and vegetables. Stir to coat evenly and bring the sauce to a simmer, about 1 minute.
  6. Stir the cornstarch slurry once more, then pour it into the simmering sauce while stirring continuously. The sauce will thicken immediately, turning from watery to glossy and syrupy within 15-20 seconds. If the sauce seems too thick, add 1-2 tablespoons of water to loosen.
  7. Add the cooked noodles to the skillet and toss everything together with tongs or a heatproof spatula for 30-60 seconds, ensuring the noodles are evenly coated with the sauce and well combined with the chicken and vegetables. The noodles should look glossy and lightly clump together.
  8. Remove from heat. Divide among four shallow bowls and garnish each portion with sliced green onions. Serve immediately while hot. The noodles will continue to absorb sauce as they sit, so enjoy right away for the best texture.
  9. Optional: For extra flavor, top each bowl with a sprinkle of sesame seeds or a drizzle of extra toasted sesame oil just before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: Not recommended as noodles become mushy. Reheating: Reheat in a microwave-safe dish on high power for 1-2 minutes, or in a nonstick skillet over medium heat with 1 tablespoon of water to loosen the sauce, stirring until hot (2-3 minutes). The noodles will absorb moisture, so add a splash of soy sauce or water if they seem dry.

Nutrition

Keywords: honey garlic chicken noodles, chicken noodle stir-fry, Asian noodles, honey garlic sauce, quick chicken dinner, weeknight stir-fry, lo mein, chicken and noodles, sticky chicken, 30-minute meal

Find it online: https://copycatkitchenco.com/honey-garlic-chicken-noodles/