Honey Garlic Chicken Noodles
Honey Garlic Chicken Noodles
Ingredients
For the Honey Garlic Sauce
- 1/4 cup soy sauce, low sodium
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Noodles and Chicken
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 ounces ramen noodles, or other stir-fry noodles, cooked according to package directions
- 1 tablespoon olive oil
- 14 ounces coleslaw mix, premade
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. In a small separate bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the premade coleslaw mix to the same skillet. Sauté for 3-5 minutes, or until the vegetables are slightly tender-crisp.
⏱️ 5 min
- 4
Return the cooked chicken to the skillet with the vegetables. Pour the honey garlic sauce over the chicken and vegetables. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
⏱️ 3 min
- 5
Add the cooked ramen noodles to the skillet and toss everything together until the noodles are well coated with the sauce. Serve immediately, garnished with sliced green onions and sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Garlic Chicken Noodles
For the Honey Garlic Sauce
- 1/4 cup soy sauce, low sodium
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Noodles and Chicken
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 ounces ramen noodles, or other stir-fry noodles, cooked according to package directions
- 1 tablespoon olive oil
- 14 ounces coleslaw mix, premade
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. In a small separate bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
⏱️ 5 min - 2
Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the premade coleslaw mix to the same skillet. Sauté for 3-5 minutes, or until the vegetables are slightly tender-crisp.
⏱️ 5 min - 4
Return the cooked chicken to the skillet with the vegetables. Pour the honey garlic sauce over the chicken and vegetables. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
⏱️ 3 min - 5
Add the cooked ramen noodles to the skillet and toss everything together until the noodles are well coated with the sauce. Serve immediately, garnished with sliced green onions and sesame seeds.
⏱️ 5 min