This easy garlic chicken noodles recipe is the one to make when you want dinner on the table in 25 minutes and don’t want to think too hard about it. Strips of chicken get seared until golden, then tossed with tender noodles in a buttery garlic and soy sauce that clings to every strand.
You need one skillet, one pot for the noodles, and ingredients you can find at any regular grocery store. It’s also easy to change up with whatever vegetables or noodles you already have at home.
Why You’ll Love This Easy Garlic Chicken Noodles Recipe
- It’s fast. From chopping to serving, it takes about 25 minutes.
- The ingredients are simple. Soy sauce, honey, garlic and butter do most of the work. Oyster sauce is optional.
- It’s flexible. Egg noodles, lo mein, spaghetti and udon all work.
- Leftovers hold up. It makes a good lunch the next day.
Ingredients You’ll Need
The full list with amounts is in the recipe card at the bottom of this post. Here’s what to know about the main ingredients.
- Chicken: Thighs stay juicier and forgive a minute or two of extra cooking. Breasts work too if you slice them thin. Cut across the grain into thin strips so they cook fast and stay tender.
- Noodles: Egg noodles are the classic choice here. Thicker noodles hold the sauce better than very thin ones.
- Garlic: Five cloves sounds like a lot, but garlic turns sweet and mellow in butter. Use fresh cloves and mince them finely.
- Cornstarch: Just a teaspoon on the chicken gives it a light coating that browns nicely and helps the sauce stick.
- The sauce: Soy sauce brings the salt, honey balances it, broth loosens it and sesame oil adds a toasty finish.
How to Make Garlic Chicken Noodles
1. Cook the noodles
Boil the noodles in well-salted water until just tender. Before you drain them, scoop out a small cup of the cooking water. The starch in it helps the sauce come together later.
2. Sear the chicken
Toss the chicken with cornstarch, salt and pepper, then cook it in hot oil in a single layer. Leave it alone for the first couple of minutes so it gets golden instead of steaming. Move it to a plate once it’s cooked through.
3. Cook the garlic in butter
Turn the heat down before the garlic goes in. Melt the butter, add the garlic and stir for under a minute, just until it smells great. Burnt garlic turns bitter and ruins the whole dish, so don’t walk away.
4. Make the sauce
Whisk the soy sauce, oyster sauce, honey, broth and sesame oil in a small bowl, then pour it into the skillet. Let it bubble for about two minutes, scraping up the browned bits from the chicken. Those bits are pure flavor.
5. Toss everything together
Add the noodles and chicken back to the pan and toss for a minute or two. If it looks dry, splash in some of the reserved noodle water. Finish with sliced green onions and serve right away.
Tips for the Best Garlic Chicken Noodles
- Don’t crowd the pan. If the chicken is piled up it steams instead of browning. Cook in two batches if your skillet is small.
- Use the noodle water. A splash turns the sauce silky and helps it coat the noodles.
- Taste before adding salt. Soy sauce and oyster sauce are already salty, so you may not need more.
- Check the temperature. Chicken is done at 165°F (74°C). The safe minimum cooking temperatures chart from the U.S. government lists the numbers for other meats.
Easy Variations
- Add vegetables: Broccoli, snap peas, mushrooms or sliced bell pepper all work. Cook them for 3 to 4 minutes after the chicken and before the garlic.
- Make it spicy: Add more red pepper flakes, or stir in a spoonful of chili crisp or sriracha at the end.
- Swap the protein: Shrimp, thinly sliced beef or pressed tofu can replace the chicken. Shrimp only needs a couple of minutes per side.
- Make it gluten-free: Use tamari instead of soy sauce and rice noodles instead of egg noodles. Check the label on your oyster sauce too.
What to Serve With Garlic Chicken Noodles
This is a full meal on its own. If you want something on the side, try a crunchy cucumber salad, steamed broccoli or a bowl of edamame. Looking for more quick weeknight meals? Browse all our easy dinner recipes.
How to Store and Reheat
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth for 2 to 3 minutes. The microwave works too, in 30-second bursts. Freezing isn’t ideal because the noodles turn soft once thawed.
Easy Garlic Chicken Noodles FAQ
Can I make garlic chicken noodles ahead of time?
You can prep ahead. Slice the chicken, mince the garlic and mix the sauce up to a day in advance, then keep everything in the fridge. Cook it fresh when you’re ready to eat so the noodles stay tender.
What kind of noodles work best?
Egg noodles, lo mein, udon and spaghetti all work well. Choose a noodle with some thickness, since it holds the sauce better than very thin pasta.
How do I keep the chicken from drying out?
Use thighs if you can, slice the pieces thin, coat them in cornstarch and take them off the heat as soon as they reach 165°F (74°C).
Is this recipe spicy?
Not by default. The red pepper flakes are optional and only add a gentle warmth. Leave them out for a mild version.
Easy Garlic Chicken Noodles Recipe Card
Easy Garlic Chicken Noodles
Ingredients
Method
- Cook the noodles. Boil the noodles in salted water according to the package directions, until just tender. Scoop out 1/4 cup of the cooking water, then drain.
- Sear the chicken. Toss the chicken strips with the cornstarch, salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken in a single layer for 4 to 5 minutes, turning once, until golden and cooked through (165°F / 74°C). Move it to a plate.
- Cook the garlic. Lower the heat to medium. Melt the butter in the same skillet, add the garlic and stir for 30 to 45 seconds, just until fragrant. Don’t let it brown.
- Make the sauce. Whisk the soy sauce, oyster sauce, honey, broth, sesame oil and red pepper flakes together. Pour into the skillet and simmer for 2 minutes, scraping up the browned bits, until slightly reduced.
- Toss and serve. Add the noodles and chicken back to the skillet and toss for 1 to 2 minutes until every strand is coated. Loosen with a splash of the reserved noodle water if it looks dry. Top with green onions and serve hot.
