Honey Garlic Chicken Noodles

Ingredients

• 1 lb boneless, skinless chicken thighs (Diced)
• salt (A pinch, for seasoning the chicken)
• black pepper (A pinch, for seasoning the chicken)
• 2 tsp canola oil (For seasoning/coating the chicken; use additional oil as needed to crisp the chicken in the pan)
• 0.5 cup cornstarch (For coating the chicken)
• 1 tbsp butter (For the pan; mentioned in the transcript but not included in the written ingredient list)
• 3 tbsp soy sauce (For the sauce)
• 2 tbsp honey (For the sauce)
• 0.125 tsp red pepper flakes (For the sauce)
• 3 cloves garlic (Grated)
• 2 tbsp water (For the sauce)
• 1 tbsp brown sugar (For the sauce)
• 9 oz noodles (Use your favorite noodles; source specifies 8–10 oz. Cooked before adding to the pan)
• 1 red bell pepper (Thinly sliced)
• 2 green onions (Thinly sliced)

Steps

1. 1

   Dice the chicken thighs into bite-size pieces. Season them with a pinch of salt and black pepper, then toss with the 2 teaspoons of canola oil.

2. 2

   Add the cornstarch to the seasoned chicken and mix thoroughly until every piece is evenly coated. Shake off excess coating if necessary so the pieces do not clump together.

3. 3

   In a small bowl, whisk together the soy sauce, honey, red pepper flakes, grated garlic, water, and brown sugar until the sugar is mostly dissolved. Divide the sauce mentally into two portions for later use.

4. 4

   Thinly slice the red bell pepper and green onions, keeping them ready beside the stove.

5. 5

   Cook the noodles according to the package directions until just tender. Drain them well and set them aside; avoid overcooking because they will finish in the sauce.

6. 6

   Preheat a large skillet or wok over medium-high heat. Add enough additional oil to coat the cooking surface, then add the coated chicken in a single layer, working in batches if needed.

7. 7

   Cook the chicken for about 3–5 minutes per side, turning as needed, until the coating is crisp and golden and the chicken reaches 165°F/74°C internally. Transfer the chicken to a plate.

8. 8

   Melt the butter in the same skillet, scraping up any browned bits from the bottom without removing them.

9. 9

   Add half of the prepared sauce to the skillet. Let it bubble for 1–2 minutes, stirring, until it begins to thicken and look glossy.

10. 10

    Add the sliced bell pepper to the thickening sauce. Stir-fry for 2–3 minutes, until the pepper is brightly colored and slightly tender but still has some bite.

11. 11

    Return the crispy chicken to the skillet and toss to coat it with the sauce and peppers.

12. 12

    Add the cooked, drained noodles and toss gently until they are evenly coated and heated through.

13. 13

    Add the sliced green onions and pour in the remaining sauce. Toss for 1–2 minutes, until the sauce clings to the noodles and chicken and everything is hot.

14. 14

    Serve immediately while the chicken is crisp and the sauce is glossy.

Notes

The written source lists 2 teaspoons of canola oil, while the transcript advises using plenty of oil to crisp the chicken and mentions melting butter before adding the sauce. Use enough oil to coat the pan and prevent sticking. Nutrition is an estimate and varies with the noodle type and amount of pan oil absorbed.

Nutrition per serving

• main
• dinner
• chicken
• noodles
• Asian-inspired
• stir-fried
• sweet-savory
• spicy