If you’re craving takeout but also staring at what you already have in the kitchen, these honey garlic chicken noodles are one I come back to. It uses simple pantry ingredients, everything cooks in one pan, and the noodles soak up that sweet and savory garlic sauce as they cook. It hits that takeout-style flavor without the extra trip or cost.
Why We Love Honey Garlic Chicken Noodles
- Everything cooks together – The noodles cook right in the sauce, so you’re not dealing with extra pots or timing everything just right.
- That sweet and savory flavor – It’s the kind of dinner that feels like takeout, but made at home with simple ingredients.
- Easy to make it your own – Use whatever vegetables or noodles you have (or your family loves!) You can also swap in leftover chicken to make things faster. This recipe is easy to customize for your family’s own preferences.
Ingredients For Honey Garlic Chicken Noodles
How To Make Honey Garlic Chicken Noodles
- Place the cubed chicken in a bowl. Add the brown sugar and hoisin sauce to the chicken and, stir to coat.
- Heat a large, deep skillet over medium high. Add the oil to the pan and allow it to heat. Place the chicken in the pan and cook 7-8 minutes, until cooked through stirring often. Remove the chicken from the pan, cover and set to the side.
- To the pan over medium high add the red bell pepper, sugar snap peas, carrots and and minced garlic. Cook for 2 minutes or until fragrant, stirring frequently.
- Add the chicken broth, sriracha, soy sauce and honey to the pan and stir well. Break the spaghetti noodles in half, then add them to the pan. Push the noodles down so they’re mostly covered by the liquid. They’ll soften as they cook and soak up the sauce. Turn the heat up until the liquid begins to boil, then cover and simmer for 9-10 minutes or until the noodles are tender.
- Turn the heat up to medium high. Mix together the cornstarch and water, then add it to the pan. Let the liquid bubble uncovered for 2 minutes to help thicken the sauce.
- Add the chicken back into the pan, tossing it well with the noodles. The sauce will continue to thicken over time. Garnish with sesame seeds and green onion, serve and enjoy!
Honey Garlic Chicken Variation Ideas
Vegetable Swaps – I’ve used vegetables my family loves, but you can add what you have in your fridge. Try adding diced zucchini, broccoli florets, sliced mushrooms, shelled edamame, diced onion, shredded cabbage or whatever other vegetables you have in the fridge.
Noodles Swap – I’ve given a few swaps in the recipe card as I used spaghetti noodles because I always have them on hand. Low mein noodles, rice noodles or ramen noodles can all be easily used.
Chicken Variations – You can use boneless chicken thighs instead of chicken breast. You can also use precooked chicken like rotisserie chicken. I suggest only heating the chicken until warm if precooked, then moving on to the sauce and noodle steps.
How Long Will Honey Garlic Chicken Noodles Last?
Expect these honey garlic chicken noodles will last for about three days. Store leftovers in the fridge in a covered container. Honestly, if the leftovers last that long. I may have found myself slurping a few leftover noodles straight from the fridge.
I don’t recommend freezing leftovers from this recipe. I find the noodles tend not to hold up very well when frozen and then reheated, as the noodles are already cooked and in the sauce.
Honey Garlic Chicken Noodles (One Pan!)
Honey garlic chicken noodles made in one pan with tender chicken, noodles, and a sweet and savory garlic sauce that’s hard to stop eating. It’s an easy 30 minute dinner that works well for busy nights.
Prevent your screen from going dark
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Place the cubed chicken in a bowl. Add the brown sugar and hoisin sauce to the chicken and, stir to coat.
1 ½ pound chicken breast, 1 tablespoon brown sugar, 2 tablespoons hoisin sauce
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Heat a large, deep skillet over medium high. Add the oil to the pan and allow it to heat. Place the chicken in the pan and cook 7-8 minutes, until cooked through stirring often. Remove the chicken from the pan, cover and set to the side.
1 tablespoon oil
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To the pan over medium high add the red bell pepper, sugar snap peas, carrots and and minced garlic. Cook for 2 minutes or until fragrant, stirring frequently.
1 medium red bell pepper, 1 cup sugar snap peas, ½ cup carrots, 1 tablespoon minced garlic
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Add the chicken broth, sriracha, soy sauce and honey to the pan and stir well. Break the spaghetti noodles in half, then add them to the pan. Push the noodles down so they’re mostly covered by the liquid. They’ll soften as they cook and soak up the sauce. Turn the heat up until the liquid begins to boil, then cover and simmer for 9-10 minutes or until the noodles are tender.
3 cups chicken broth, 1 tablespoon sriracha, ⅓ cup low sodium soy sauce, 1/2 cup honey, 8 ounces spaghetti noodles
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Turn the heat up to medium high. Mix together the cornstarch and water, then add it to the pan. Let the liquid bubble uncovered for 2 minutes to help thicken the sauce.
1 tablespoon cornstarch, 2 tablespoons water
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Add the chicken back into the pan, tossing it well with the noodles. The sauce will continue to thicken over time. Garnish with sesame seeds and green onion, serve and enjoy!
Green onion, sesame seeds
You can also use 2-3 blocks of dry ramen (without the seasoning packet) in place of the spaghetti noodles. Low mein or rice noodles could also be used if you prefer, I’ve used spaghetti because I always have it on hand in the pantry.
If you use a different noodle, you may have to adjust the cooking time to make sure the noodles are done. You may also have to add a little more water or broth also if the noodles you pick absorb more of the liquid when cooking.
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
