Ingredients
Method
Preparation
- Bring a large pot of salted water to a boil. Cook the noodles according to package directions until just al dente. Drain and set aside.
- In a small bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger until smooth to prepare the sticky sauce.
Cooking
- Heat the vegetable oil in a large skillet over medium heat. Season the chicken breasts lightly with salt and pepper. Add them to the pan and cook for 5 to 7 minutes per side, until well browned and the internal temperature reaches 165°F. Remove the chicken and let it rest for a few minutes, then slice thinly.
- Reduce the heat to medium-low and pour the sticky sauce into the pan. Let it simmer for 2 to 4 minutes, stirring, until it thickens slightly.
- Return the sliced chicken to the pan and toss to coat in the glaze. Add the cooked noodles and use tongs to toss everything together until the noodles are evenly coated and heated through.
Serving
- Serve immediately, garnished with sliced scallions and a sprinkle of toasted sesame seeds.
Nutrition
Notes
Cook the noodles al dente to prevent them from getting mushy when tossed with the sauce. Let the chicken rest before slicing to keep it juicy. For a crunchier finish, try the crispy garlic chicken method. Taste the sauce before adding the noodles and adjust the salt or honey as needed.