Description
A friendly, takeout-style noodle bowl with tender chicken and a sticky, garlicky sauce, ready in under 30 minutes.
Ingredients
Scale
- 8 oz noodles (lo mein, spaghetti, or rice noodles)
- 1 lb boneless chicken breast or thighs, cubed
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp water
- 3 tbsp vegetable oil
- 1/2 tsp red pepper flakes (optional)
- 3 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Cook the noodles according to the package instructions until al dente. Drain and set aside.
- Pat the chicken cubes dry and heat 2 tablespoons of vegetable oil in a skillet over medium-high heat.
- Add the chicken and cook without moving for 2-3 minutes, then toss and cook until cooked through, about 3-4 more minutes. Remove from skillet.
- Add remaining oil to the skillet and reduce heat to medium. Sauté minced garlic for 30-45 seconds until fragrant.
- Stir in soy sauce, oyster sauce, brown sugar, rice vinegar, and red pepper flakes. Bring to a gentle simmer.
- Mix cornstarch with water to make a slurry. Add to the sauce and stir until thickened, about 1-2 minutes.
- Return chicken to skillet, toss to coat, then add noodles and toss everything together until heated through.
- Taste and adjust seasoning as needed. Garnish with green onions and sesame seeds before serving.
Notes
Leftovers can be stored in an airtight container for 3-4 days and reheated gently. Great with steamed vegetables on the side.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, noodles, garlic sauce, quick dinner, comfort food