Honey Garlic Chicken Noodles (In Under 30 Minutes!) Recipe
Honey garlic chicken noodles bring tender chicken, spaghetti, crisp vegetables, and a sweet-savory sauce together in one skillet. Ready in about 30 minutes, this easy weeknight dinner is finished with green onion and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Ingredients
Chicken
- 1 ½ pounds chicken breast, cut into 1-inch pieces
- 1 tablespoon brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon neutral cooking oil, such as olive or avocado oil
Vegetables
- 1 medium red bell pepper, thinly sliced
- 1 cup sugar snap peas (about 8 ounces; snow peas also work)
- ½ cup shredded carrots
- 1 tablespoon minced garlic
Noodles and Sauce
- 3 cups low-sodium chicken broth
- 1 tablespoon sriracha, or ketchup
- ⅓ cup low-sodium soy sauce
- ½ cup honey
- 8 ounces spaghetti noodles
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- Green onion, sliced
- Sesame seeds
Instructions
- Season the chicken.
Place the chicken pieces in a bowl. Add the brown sugar and hoisin sauce, then stir until the chicken is evenly coated.
- Cook the chicken.
Heat the oil in a large, deep skillet over medium-high heat. Add the chicken and cook for 7–8 minutes, stirring often, until cooked through. Transfer it to a plate, cover, and set aside.
- Cook the vegetables.
Add the bell pepper, snap peas, carrots, and garlic to the skillet. Cook for about 2 minutes, stirring frequently, until fragrant and just beginning to soften.
- Simmer the noodles.
Stir in the chicken broth, sriracha, soy sauce, and honey. Break the spaghetti in half and add it to the skillet, pushing the noodles down so they are mostly covered by the liquid. Bring the liquid to a boil, then cover and simmer for 9–10 minutes, or until the noodles are tender.
- Thicken the sauce.
In a small bowl, mix the cornstarch with the water until smooth. Turn the heat to medium-high and stir the mixture into the skillet. Simmer uncovered for 2 minutes, allowing the sauce to bubble and thicken.
- Finish and serve.
Return the chicken to the skillet and toss it with the noodles and sauce. The sauce will continue to thicken as it stands. Garnish with sliced green onion and sesame seeds, then serve.
Notes
- Chicken should reach an internal temperature of 165°F (74°C).
- Use snow peas in place of sugar snap peas if desired.
- Ketchup can replace the sriracha for a milder sauce.
- Low-sodium broth and soy sauce help keep the dish from becoming too salty.
- Break the spaghetti in half so it fits more easily in the skillet and is easier to toss with the sauce.
