STICKY GARLIC CHICKEN NOODLES

Lunch/Dinner

Prep

15 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

532

Protein

47g

Carbs

55g

Fat

13g

Ingredients

package directions. Drain and set aside. pepper, and garlic powder. Sear in a hot skillet with oil spray until golden and cooked through. Remove from pan. garlic and ginger. Cook 10–15 seconds until fragrant. together, pour into the pan, and simmer until thick and glossy. the pan. Toss until everything is evenly coated in sauce. letting it rest 30 seconds off heat so the sauce tightens and gets extra sticky.
For the Chicken:
1½ lbs (680g) boneless, skinless chicken breast
Salt & black pepper, to taste Garlic powder, to taste Oil spray
For the Noodles:
8 oz (225g) dry egg or lo mein noodles
For the Sticky Garlic Sauce:
¼ cup (60ml) low-sodium soy sauce
2 tbsp hoisin sauce (32g)
1½ tbsp honey (31.5g)
1 tbsp rice vinegar
1 tbsp cornstarch (8g)
½ cup beef stock
1 tbsp sriracha (optional) Aromatics & Finish:
6 cloves garlic, minced (18g)
1 tsp fresh grated ginger (5g)
Green onions, for topping

6 steps

1Cook the Noodles: Cook noodles according to package directions. Drain and set aside.
2Cook the Chicken: Season chicken with salt, pepper, and garlic powder. Sear in a hot skillet with oil spray until golden and cooked through. Remove from pan.
3Sauté Aromatics: Lower heat slightly and add garlic and ginger. Cook 10–15 seconds until fragrant.
4Make the Sauce: Whisk sauce ingredients together, pour into the pan, and simmer until thick and glossy.
5Combine: Add noodles and chicken back to the pan. Toss until everything is evenly coated in sauce.
6Serve: Enjoy hot topped with green onions, letting it rest 30 seconds off heat so the sauce tightens and gets extra sticky. For the Chicken: 1½ lbs (680g) boneless, skinless chicken breast Salt & black pepper, to taste Garlic powder, to taste Oil spray For the Noodles: 8 oz (225g) dry egg or lo mein noodles For the Sticky Garlic Sauce: ¼ cup (60ml) low-sodium soy sauce 2 tbsp hoisin sauce (32g) 1½ tbsp honey (31.5g) 1 tbsp rice vinegar 1 tbsp cornstarch (8g) ½ cup beef stock 1 tbsp sriracha (optional) Aromatics & Finish: 6 cloves garlic, minced (18g) 1 tsp fresh grated ginger (5g) Green onions, for topping