Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb dried noodles (spaghetti, fettuccine, or linguine work well)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 green onions, thinly sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Step 1: Cook the noodles according to package directions. Drain and set aside.
- Step 2: While the noodles are cooking, heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: In the same skillet, add the remaining 1 tablespoon of sesame oil and minced garlic. Cook for about 30 seconds, until fragrant.
- Step 4: In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch with the 1/4 cup of water until the cornstarch is completely dissolved.
- Step 5: Pour the sauce into the skillet with the garlic and bring to a simmer. Add the cooked chicken back to the skillet and toss to coat in the sauce. Simmer for 2-3 minutes, or until the sauce has thickened.
- Step 6: Add the cooked noodles to the skillet and toss to coat everything in the sticky sauce. Garnish with sliced green onions and sesame seeds before serving.
Notes
- Leftovers are best stored in an airtight container in the refrigerator for up to 3 days.
- For reheating, add a splash of water or a pat of butter to prevent the noodles from drying out, then microwave or gently reheat in a pan.
- Serve with a side of steamed broccoli or a simple green salad for a balanced and satisfying meal.
- To intensify the garlic flavor, lightly toast the minced garlic in the oil before adding the chicken for a deeper, more complex aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American