Ingredients
Scale
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 3 tbsp honey
- 4 garlic cloves, minced
- 1 tsp grated ginger
- 1/2 tsp red chili flakes (optional)
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 8 oz noodles (rice noodles or egg noodles)
- 2 green onions, chopped
- 1 tsp sesame seeds (optional)
Instructions
- Mix soy sauce, honey, garlic, ginger, and chili flakes in a bowl to make the sauce.
- Toss chicken pieces with cornstarch until evenly coated.
- Heat vegetable oil in a skillet or wok over medium-high heat. Cook chicken until golden and cooked through, 6-8 minutes.
- Pour sauce over chicken and stir to coat. Simmer until thickened, 2-3 minutes.
- Cook noodles according to package instructions. Drain and set aside.
- Add cooked noodles to skillet and toss with chicken and sauce.
- Garnish with chopped green onions and sesame seeds. Serve hot.
Notes
- Use tamari and gluten-free noodles for a gluten-free version.
- Add vegetables like bell peppers, broccoli, or snap peas for more nutrition.
- Tofu, shrimp, or beef can be used instead of chicken.
- Toss noodles with oil after draining to prevent sticking.
- Increase cornstarch or simmer longer for a thicker sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Halal