Ingredients
Choosing fresh, high-quality ingredients is key to the success of this dish. I always lean towards fresh garlic and organic chicken when possible because they bring the dish alive in ways that pre-minced garlic or frozen meat just can’t match. When I first started cooking, my mum would insist the simplest ingredients, handled with care, make the biggest difference—and she was right.
- 12 ounces (340g) chicken thighs, boneless and skinless, cut into bite-sized pieces
- 8 ounces (225g) egg noodles or your preferred pasta
- 4 cloves garlic, minced
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon hoisin sauce
- 1 tablespoon honey or maple syrup for that sticky sweetness
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil or neutral oil for cooking
- 1/2 teaspoon crushed red pepper flakes (optional, for a mild kick)
- 2 green onions, sliced thinly for garnish
- Freshly ground black pepper, to taste
Substitutions: If you don’t have hoisin sauce on hand, a mix of soy sauce and a small amount of brown sugar works well. For noodles, rice noodles or even spaghetti can be swapped in a pinch.
Instructions
- Start by cooking your noodles according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, seasoning lightly with black pepper, and cook for about 5-7 minutes until they’re golden and cooked through. Remove and set aside.
- In the same pan, reduce heat to medium, add a touch more oil if needed, and toss in the minced garlic. Sauté for about 30 seconds until fragrant—be careful not to burn it, as garlic turns bitter quickly.
- Return the chicken to the pan. Pour in the soy sauce, hoisin sauce, honey, and sesame oil. Stir to coat the chicken evenly. Let the sauce bubble gently for 2-3 minutes, allowing it to thicken and become sticky.
- Add the cooked noodles to the pan along with a splash of reserved pasta water to help loosen the sauce. Toss everything together, ensuring the noodles are well coated and glossy.
- Sprinkle in the red pepper flakes if using, and adjust seasoning with more pepper or a dash more soy sauce if needed.
- Remove from heat and garnish with sliced green onions before serving immediately.
One tip I learned from my restaurant days is to keep the heat high enough to evaporate excess liquid quickly but watch it closely to avoid burning the sauce. The sticky coating is what really makes this dish sing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
