Honey Garlic Chicken Noodles

Name: Honey Garlic Chicken Noodles
Cook time: 30 min
Total time: 30 min
Ingredients: 0.5 lb Chicken Thigh, diced; Some Salt; Some Pepper; 1 tsp Canola Oil; 1/4 cups Cornstarch; 1 1/2 tbsp Soy Sauce; 1 tbsp Honey; 1/16 tsp Red Pepper Flakes; 1 1/2 Garlic Cloves, grated; 1 tbsp Water; 1/2 tbsp Brown Sugar; 5oz Noodles, your favorite; 1/2 Red Bell Pepper; 1 Green Onion

Tender chicken thighs are coated in cornstarch and pan-fried until crisp, then tossed with a sweet, garlicky soy glaze. The noodles soak up the glossy sauce along with red bell pepper and green onions for a quick, satisfying meal with a little heat.

Tender chicken thighs are coated in cornstarch and pan-fried until crisp, then tossed with a sweet, garlicky soy glaze. The noodle... Show more

By Zach 👨🏻‍🍳 ·
Noodle Variation of Honey Lemon Garlic Chicken

Health Grade

C- · Balanced

Time

30 min

Price

1,76 €

Calories

1390 kcal

quick

easy

high protein

low sugar

Method

Wash the produce

Rinse the Red Bell Pepper and Green Onions under cool running water, then pat them dry so they slice cleanly and do not splatter when they hit the hot pan.

Slice the vegetables

Cut the bell pepper in half, remove the stem and seeds, and slice it thinly into strips. Trim the root end from the green onions and slice them thinly on a slight angle, keeping the white and green parts together unless you prefer to separate them for garnish.

Coat the chicken

Place the Chicken Thighs on a cutting board and dice them into bite-size pieces if they are not already cut. Transfer them to a medium bowl, season with Salt and Pepper, then add 2 teaspoons of Canola Oil and the Cornstarch. Toss well until every piece is evenly coated and looks lightly sticky rather than powdery.

Whisk the sauce

In a separate bowl, whisk together the Soy Sauce, Honey, Red Pepper Flakes, Garlic Cloves, Water, and Brown Sugar until the sugar dissolves and the sauce looks smooth and evenly combined.

Boil the noodles

Bring a large pot of water to a boil, add the Noodles, and cook them according to the package directions until tender. Give them a stir early on so they do not clump together.

Drain and hold

Drain the noodles well and set them aside within easy reach of the stove so they are ready to go into the pan as soon as the sauce and chicken are finished.

Heat the pan

Set a large skillet or wok over medium-high heat and add a generous layer of oil. Let the pan heat until the oil shimmers and moves easily across the surface.

Cook the chicken

Add the coated chicken in a single layer, working in batches if needed so the pieces are not crowded. Cook for 6 to 8 minutes, turning as needed, until the outside is browned and lightly crisp and the chicken is cooked through in the center.

Add sauce and pepper

Pour about half of the prepared sauce into the pan with the chicken and let it bubble briefly. Add the sliced bell pepper and stir for 1 to 2 minutes, until the sauce begins to thicken and coat the chicken and the pepper is just starting to soften but still has a little bite.

Toss everything together

Add the drained noodles, the sliced green onions, and the remaining sauce to the pan. Toss everything together over the heat for 1 to 2 minutes, using tongs or two spoons to lift and turn until the noodles are evenly coated, the sauce looks glossy, and the vegetables are distributed throughout.