These sticky chicken noodles are the weeknight dinner that changed my relationship with stir fry. Tender chicken, chewy noodles, and that incredible sweet-spicy-garlicky sauce that coats every single strand. Takes about 20 minutes start to finish, one pan, tastes like you ordered takeout but costs a fraction of the price. I make these sticky chicken noodles whenever I need something fast that actually gets everyone excited for dinner.
Why You'll Love This Sticky Chicken Noodles Recipe
Real talk, these sticky chicken noodles have replaced my actual takeout order and my family requests them constantly.
What Actually Works: This sticky chicken noodles recipe tosses bite-sized chicken with garlic, ginger, and vegetables in a hot pan, then adds cooked noodles and a glossy sauce made from soy sauce, honey, sesame oil, and a kick of heat. Everything cooks in one skillet. The sauce thickens and clings to the noodles while the chicken stays juicy. My kids who refuse most vegetables will actually eat the peppers and snap peas when they're coated in this sauce. Simple enough that I can make it on my most exhausted weeknights.
Why Other Methods Fail: Most sticky noodle attempts end up with dry, rubbery chicken because people cook it too long. Others make watery sauce that pools at the bottom instead of coating the noodles. Some skip the cornstarch which means the sauce never thickens properly. This easy sticky chicken noodles recipe keeps the technique simple: high heat, quick cooking, sauce that actually sticks.
The thing that changed everything: COOK THE NOODLES SEPARATELY and DON'T OVERCROWD THE PAN. My first batch I tried cooking raw noodles directly in the sauce like some recipes suggest. Everything turned into a gummy, clumped mess that tasted bland. The chicken steamed instead of getting any color because the pan was too crowded. Once I started boiling noodles separately, cooking chicken in batches with space between pieces, and tossing everything together at the end, suddenly I had restaurant-quality sticky chicken noodles with perfectly chewy noodles and caramelized chicken. That method is what makes this actually work.
Jump to:
- Why You'll Love This Sticky Chicken Noodles Recipe
- What You'll Need for Sticky Chicken Noodles Recipe
- How to Make Sticky Chicken Noodles Recipe
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Sticky Chicken Noodles Recipe
- My Sticky Chicken Noodles Recipe Journey
- FAQ
- More Recipes You'll Love
- Sticky Chicken Noodles
- Related
- Pairing
What You'll Need for Sticky Chicken Noodles Recipe
Pantry staples plus a few fresh ingredients. This is the easiest Asian chicken noodle dish you'll make this month.
For the Noodles and Chicken
- Rice noodles or egg noodles
- Boneless, skinless chicken breast or thighs
- Vegetable oil or sesame oil
- Bell peppers (any color)
- Snap peas or snow peas
- Green onions
- Garlic cloves, minced
- Fresh ginger, grated
- Sesame seeds for garnish
For the Sticky Sauce
- Soy sauce
- Honey
- Rice vinegar
- Sesame oil
- Sriracha
- Cornstarch
- Water
Optional Add-Ins
- Broccoli florets
- Carrots, julienned
- Baby corn
- Water chestnuts
- Cashews or peanuts
- Extra chili oil
Exact measurements in the recipe card.
How to Make Sticky Chicken Noodles Recipe
These sticky chicken noodles come together fast. The key is having everything prepped before you start cooking.
Prep Everything First
- Cut chicken into bite-sized pieces, about 1-inch cubes
- Slice bell peppers into thin strips
- Trim snap peas and cut green onions
- Mince garlic and grate fresh ginger
- Have all your sauce ingredients measured and ready
- This mise en place is crucial for sticky chicken noodles
- Once you start cooking, everything moves fast
Cook the Noodles
- Bring a large pot of water to boil
- Cook rice noodles or egg noodles according to package directions
- Rice noodles usually take 4-6 minutes, egg noodles 6-8 minutes
- You want them al dente because they'll cook more in the sauce
- Drain and rinse with cold water to stop cooking
- Toss with a tiny bit of oil so they don't stick together
- Set aside while you make the rest
Make the Sticky Sauce
- Whisk together soy sauce, honey, rice vinegar, and sesame oil
- Add sriracha or chili flakes for heat
- Mix cornstarch with water to make a slurry
- Add cornstarch slurry to the sauce and whisk until smooth
- The cornstarch is what makes the sauce sticky and glossy
- Set this aside, you'll add it to the pan later
- Having the sauce ready means your sticky chicken noodles come together fast
Sear the Chicken
- Heat vegetable oil in a large skillet or wok over high heat
- Add chicken pieces in a single layer, don't crowd the pan
- Cook without moving for 2-3 minutes until golden brown
- Flip and cook another 2 minutes until cooked through
- If your pan is small, cook chicken in two batches
- Proper searing gives you flavor for these sticky chicken noodles
- Remove chicken to a plate and set aside
Stir Fry the Vegetables
- In the same pan, add a bit more oil if needed
- Toss in minced garlic and grated ginger
- Stir constantly for 30 seconds until fragrant
- Don't let the garlic burn or it gets bitter
- Add bell peppers and snap peas
- Stir fry for 2-3 minutes until crisp-tender
- Vegetables should still have some crunch
- This keeps your sticky chicken noodles from being mushy
Bring It Together
- Return cooked chicken to the pan with vegetables
- Add the cooked noodles
- Pour the sticky sauce over everything
- Toss everything together over high heat
- The sauce will thicken and become glossy in 1-2 minutes
- Keep tossing so every noodle gets coated
- The sauce should cling to the noodles not pool at the bottom
- Add sliced green onions and toss again
- Garnish with sesame seeds
- Serve immediately while hot
You'll have these incredible sticky chicken noodles with perfectly coated noodles, juicy chicken, and crisp vegetables all coated in that sweet-spicy-sticky sauce.
Top Tip
Don't skip the cornstarch slurry for your sticky chicken noodles. Made this mistake my first two attempts because I thought the sauce would thicken on its own. It didn't. The sauce was thin and watery and just slid off the noodles onto the bottom of the bowl. Everything tasted bland because the flavor wasn't actually coating the food. Started whisking cornstarch with water and adding it to the sauce, and suddenly the sauce turned glossy and sticky and clung to every noodle and piece of chicken. That cornstarch slurry is the difference between sad watery noodles and proper sticky chicken noodles that taste like takeout.
Also, use high heat and don't overcrowd the pan. Chicken needs space to actually sear and get those golden edges. If you pile everything in at once, it steams and turns gray and rubbery.
Ingredient Substitutions & Variations
The base sticky chicken noodles are perfect but you can switch things up.
Different Proteins
Use chicken thighs instead of breasts for more flavor and moisture. Shrimp works amazing with this sticky sauce, just reduce cooking time to 2-3 minutes total. Tofu makes these sticky chicken noodles vegetarian, press it well and cut into cubes.
Noodle Options
Rice noodles are traditional and gluten-free. Egg noodles have more chew and hold sauce well. Lo mein noodles, soba noodles, or even spaghetti work in a pinch. Just cook whatever noodles you use separately before adding to the stir fry.
Make It Spicier
Double the sriracha or add fresh sliced Thai chilies. A spoonful of chili oil at the end makes these sticky chicken noodles have serious heat. Some people add gochugaru for Korean-style spice.
Extra Vegetables
Throw in broccoli, carrots, mushrooms, or baby corn. More vegetables make your sticky Asian chicken noodles heartier and healthier. Just cut everything the same size so it cooks evenly.
Sauce Variations
Add a tablespoon of hoisin sauce for deeper flavor. A splash of oyster sauce makes it more savory. Peanut butter turns these into Thai-style sticky chicken noodles with peanut sauce.
Crunchy Topping
Sprinkle crushed peanuts or cashews on top for texture. Fried shallots add amazing crunch. Makes your sticky garlic chicken noodles feel more restaurant-style.
Meal Prep Version
Make a big batch of the chicken and sauce, cook noodles fresh each day. The noodles get weird if you store them already mixed, but the chicken and sauce keep great for 4 days in the fridge.
Storage and Reuse Instructions
These sticky chicken noodles are best fresh but you can make them work for leftovers.
Refrigerator: Store leftover sticky chicken noodles in an airtight container for up to 3 days. The noodles will absorb sauce and get softer. Reheat in a pan with a splash of water or broth to loosen everything up. Microwave works but the texture isn't as good.
Freezing: Honestly, I don't recommend freezing sticky chicken noodles because the noodles get mushy and weird when thawed. If you must, freeze just the cooked chicken in the sauce without the noodles. Thaw overnight and add to freshly cooked noodles.
Make-Ahead: You can prep all your ingredients the night before. Cut the chicken, chop vegetables, make the sauce, and store everything separately in the fridge. When you're ready to cook, everything comes together in 15 minutes. Great for busy weeknight sticky chicken noodles.
Reheating: Best method is a hot skillet with a tiny splash of water. Toss constantly until heated through. This revives the texture better than microwave. Add a drizzle of sesame oil at the end to freshen it up.
What to Serve With Sticky Chicken Noodles Recipe
These sticky chicken noodles are a complete meal on their own but sometimes you want a little something extra.
My Go-To Sides: A simple cucumber salad with rice vinegar and sesame oil cuts through the richness perfectly. Sometimes I'll make quick pickled vegetables, just cucumbers and carrots in vinegar with a pinch of sugar. The acidity balances the sweet-sticky sauce beautifully.
Starter Ideas: Egg drop soup or hot and sour soup if I'm feeling ambitious. Edamame with sea salt is easy and adds protein. Spring rolls or dumplings if I'm buying frozen appetizers. All of these keep the Asian theme going with your sticky chicken stir fry with noodles.
Keep It Simple: Most nights these sticky chicken noodles are dinner by themselves because they have protein, carbs, and vegetables all in one bowl. Maybe some fruit on the side if I'm being healthy. That's honestly enough.
Beverage Pairings: Cold beer works great, especially a light lager or pilsner. Iced green tea is refreshing. My kids drink lemonade which actually pairs well with the savory-sweet flavors.
My Sticky Chicken Noodles Recipe Journey
First time I attempted sticky chicken noodles I followed a recipe that said to cook everything in one pot including raw noodles. Everything turned into a gummy, clumped disaster. The noodles absorbed all the liquid and turned mushy. The sauce disappeared. The chicken was overcooked and tough. My husband ate it to be polite but I could tell it was bad.
Second attempt I cooked noodles separately which helped, but I made the sauce wrong. Forgot the cornstarch, so the sauce was thin and watery. It pooled at the bottom of the bowl instead of coating anything. Tasted okay but looked terrible and didn't have that sticky texture that makes sticky chicken noodles actually sticky.
Third time I got the cornstarch right but crowded the pan with too much chicken at once. Everything steamed instead of searing. Gray, sad chicken with no color or flavor. The vegetables turned soggy. Still edible but not what I wanted.
Finally figured out the system: cook noodles separately, make sauce with cornstarch slurry, sear chicken in batches with space between pieces, high heat for everything, toss it all together at the end. Suddenly I had glossy, restaurant-quality sticky chicken noodles that my family actually got excited about. Now I make these twice a month minimum.
FAQ
How to make sticky chicken noodles?
Cook your noodles separately and set aside. Make a sauce with soy sauce, honey, rice vinegar, sesame oil, and cornstarch mixed with water. Sear bite-sized chicken in a hot pan until golden, remove it, then stir fry vegetables with garlic and ginger. Return chicken to the pan, add noodles, pour in the sauce, and toss everything over high heat for 1-2 minutes until the sauce thickens and becomes sticky. The cornstarch is what makes sticky chicken noodles actually sticky instead of just wet noodles with sauce. High heat and constant tossing ensure everything gets coated evenly.
What's the secret to flavorful chicken noodle soup?
Wrong question for this recipe since sticky chicken noodles are a stir fry, not soup. But if you want flavorful stir-fried noodles, the secret is building layers of flavor. Sear the chicken to get golden edges. Use fresh garlic and ginger, not powdered. The sauce needs both sweet (honey) and salty (soy sauce) with acid (rice vinegar) to balance. Sesame oil adds nuttiness. Heat from chili flakes gives complexity. Each layer adds depth that makes these noodles taste restaurant-quality instead of bland.
What sauce to put on chicken and noodles?
For sticky chicken noodles, the best sauce combines soy sauce, honey or brown sugar, rice vinegar, sesame oil, and a cornstarch slurry. I use about ⅓ cup soy sauce, 3 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 tablespoon cornstarch mixed with 2 tablespoons water. Add sriracha or chili flakes for heat. The cornstarch thickens the sauce so it clings to noodles instead of sliding off. Some people add hoisin or oyster sauce for deeper flavor. This sauce is sweet, savory, tangy, and sticky all at once.
What is sticky Korean chicken?
Sticky Korean chicken usually refers to Korean fried chicken coated in a sweet-spicy gochujang-based sauce, or yangnyeom chicken. It's different from these sticky chicken noodles which are more of a stir fry with Asian-inspired flavors. Korean sticky chicken is double-fried for extra crispiness then tossed in sauce made with gochujang (Korean chili paste), soy sauce, garlic, ginger, and sugar. The sauce is thick and glossy. You could adapt those flavors for noodles by adding gochujang to the sauce in this recipe for a Korean twist on sticky chicken noodles.
More Recipes You'll Love
Once you've mastered these sticky chicken noodles, try my Greek Chicken Bowls for healthy Mediterranean meal prep that stays fresh all week. My Mac and Cheese Meatloaf Casserole combines two comfort food classics into one incredible dish. And my Easy Gingerbread Truffles bring holiday magic with rich spiced centers coated in sweet white chocolate.
Sticky Chicken Noodles
Equipment
- 1 Large pot For boiling the noodles
- 1 Large skillet or wok (12-14 inch) Essential for stir frying at high heat
- 1 Mixing Bowl To prepare the sticky sauce
- 1 Whisk For mixing the cornstarch slurry smoothly
- 1 Tongs or wooden spoon To toss noodles and ingredients
- 1 Cutting board and knife For prepping chicken and vegetables
Ingredients
- 12 oz rice noodles or egg noodles
- 1.5 lbs boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 3 tablespoons vegetable oil divided
- 1 red bell pepper thinly sliced
- 1 cup snap peas or snow peas
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 green onions sliced (white and green parts separated)
- 2 tablespoons sesame seeds for garnish
- ⅓ cup soy sauce low sodium recommended
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1-2 teaspoons sriracha or ½ teaspoon chili flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup broccoli florets
- 1 carrot julienned
- ½ cup cashews or peanuts
- Extra chili oil for serving
Instructions
- Cut chicken into bite-sized pieces about 1-inch cubes. Slice bell pepper into thin strips. Trim snap peas. Mince garlic and grate fresh ginger. Slice green onions, keeping white and green parts separate. Have everything ready before you start cooking because this moves fast.
- Bring a large pot of water to boil. Cook rice noodles or egg noodles according to package directions until al dente. Rice noodles usually take 4-6 minutes, egg noodles 6-8 minutes. Drain and rinse with cold water to stop cooking. Toss with a tiny bit of oil to prevent sticking. Set aside.
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. Add sriracha or chili flakes for heat. In a small separate bowl, mix cornstarch with water to create a smooth slurry with no lumps. Add cornstarch slurry to the sauce and whisk until completely combined. Set sauce aside.
- Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until shimmering. Add chicken pieces in a single layer without crowding. Cook 2-3 minutes without moving until golden brown on bottom. Flip and cook another 2 minutes until cooked through to 165°F. Remove chicken to a plate. Cook in batches if needed.
- Add remaining 1 tablespoon oil to the same pan. Toss in minced garlic, grated ginger, and white parts of green onions. Stir constantly for 30 seconds until fragrant but not burned. Add sliced bell pepper and snap peas. Stir fry for 2-3 minutes over high heat until vegetables are crisp-tender but still have crunch.
- Add cooked chicken back to the pan with the vegetables. Toss everything together over high heat for 30 seconds to combine flavors and heat through completely.
- Add the cooked noodles to the pan with chicken and vegetables. Use tongs to separate any noodles that stuck together. Toss everything to combine and distribute evenly throughout the pan.
- Pour the sticky sauce over the noodles, chicken, and vegetables. Toss constantly over high heat for 1-2 minutes. The sauce will thicken and become glossy as the cornstarch activates. Keep tossing until every noodle is coated and the sauce clings instead of pooling at the bottom.
- Add green parts of sliced green onions and toss one more time. Remove from heat immediately so the noodles don't overcook. The residual heat will finish cooking everything perfectly.
- Transfer sticky chicken noodles to serving bowls. Garnish generously with sesame seeds. Add extra chili oil or sriracha if you want more heat. Serve immediately while hot and glossy for best texture and flavor.
Notes
Nutrition
Related
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Pairing
These are my favorite dishes to serve with Sticky Chicken Noodles Recipe:
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