Description
A fast, comforting dish featuring garlicky chicken clinging to tender noodles, perfect for weeknight dinners.
Ingredients
For the sauce
- 6 cloves Fresh garlic, minced (Minced finely for better flavor distribution.)
- 1/4 cup Soy sauce (regular or light) (Adjust if using low sodium.)
- 2 tbsp Brown sugar (Adds sweetness and glossiness.)
- 1 tbsp Honey (For a sticky texture.)
- 1 tbsp Rice vinegar (Enhances flavor balance.)
- 2 tbsp Oyster sauce (Best for depth of flavor.)
- 1 tbsp Cornstarch (Thickens the sauce.)
- 1 tbsp Water (To mix with the cornstarch.)
For the chicken and noodles
- 1 lb Boneless skinless chicken thighs (Thighs stay juicy; breast can be used.)
- 8 oz Noodles (lo mein, udon, or spaghetti) (Cook until just shy of tender.)
- 2 tbsp Vegetable oil (For frying.)
- 1 tbsp Fresh ginger, grated (Optional, adds warmth.)
- 1 tbsp Sesame oil (Drizzle for aroma at the end.)
- 1 tbsp Chili flakes (Adjust to taste.)
- 2 scallions Sliced scallions (For garnish.)
Instructions
Preparation
- Whisk together soy sauce, brown sugar, honey, rice vinegar, oyster sauce, cornstarch, and a splash of water to mix the sauce.
- Boil the noodles until just shy of done, then drain and toss with a bit of oil.
Cooking
- Season chicken with salt and pepper. Heat oil in a skillet and cook the chicken until browned and cooked through. Remove chicken to a plate.
- Add more oil to the skillet, then add garlic and ginger. Stir until fragrant, about 30 seconds.
- Pour the sauce mix into the skillet and let it bubble and thicken.
- Add the cooked chicken and noodles back into the skillet, using tongs to coat the noodles in the sauce. Add chili flakes if desired.
- Finish by drizzling with sesame oil and adjust seasoning as needed. Garnish with sliced scallions and serve hot.
Notes
For extra flavor, sear chicken in batches. Use a wide pan to ensure quick reduction of sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: asian