One-Pot Honey Garlic Chicken & Noodles
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I still remember the first time I made this one-pot honey garlic chicken and noodles: a weeknight rescue that smelled like a restaurant and took less than 30 minutes. It’s a saucy, slightly sweet chicken-and-noodle skillet meal that comes together in a single pot — ideal when you want comfort food without a sink full of dishes. If you enjoy different takes on honey-garlic chicken, you might also like this baked honey garlic chicken for a hands-off oven option.
Why you’ll love this dish
This recipe checks a lot of boxes: fast, family-friendly, and deeply flavorful. The honey and soy sauce create a glossy, savory-sweet coating, while the garlic and a splash of rice vinegar keep the flavors bright. Because everything cooks in one pot, cleanup is minimal — a huge win for weeknights. It’s also easy to scale and tweak (more spice, less sugar, thicker sauce), making it a dependable go-to.
"A perfect weeknight dinner — sticky, comforting, and ready in under 30 minutes."
How this recipe comes together
Step-by-step overview:
- Brown quick-cooking chicken strips in a hot pot for color and flavor.
- Sauté garlic briefly to release aroma without burning.
- Stir together honey, soy, vinegar and broth to form the sauce base.
- Add egg noodles directly to the simmering liquid so they absorb flavor while cooking.
- Thicken if you want a clingy glaze, then return chicken and toss everything together.
This keeps the process streamlined and ensures each bite of noodle is coated in sauce.
Ingredient list
Gather these items:
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup soy sauce (use low-sodium if watching salt)
- 1 tablespoon rice vinegar (or a splash of lemon juice)
- 2 cups chicken broth (low-sodium preferred)
- 8 oz egg noodles
- 1 tablespoon cornstarch (optional — mix with 1 tbsp water to slurry)
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
- Chopped green onions for garnish
- Sesame seeds for garnish
Notes and substitutions:
- Swap olive oil for neutral oil (canola or avocado) if you prefer higher-heat searing.
- Use gluten-free tamari and GF noodles to make it gluten-free.
- If you want a slower-cooker riff, there’s a great crockpot version you can compare while keeping this stovetop method speedy: crockpot honey garlic chicken (version 2).
Directions
- Heat 2 tablespoons olive oil in a large pot over medium-high heat.
- Add the chicken strips in a single layer. Cook 5–6 minutes, stirring once or twice, until browned and cooked through. Remove the chicken and set aside.
- Lower heat to medium. Add the minced garlic to the same pot and sauté about 1 minute until fragrant — don’t let it burn.
- Pour in 1/4 cup honey, 1/4 cup soy sauce, 1 tablespoon rice vinegar, and 2 cups chicken broth. Stir to combine and bring to a gentle simmer.
- Add the 8 oz egg noodles to the simmering liquid. Cook uncovered, stirring occasionally, according to package times (about 7–8 minutes) until the noodles are tender and have soaked up flavor.
- If you prefer a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the pot and simmer 1–2 minutes until the sauce thickens.
- Return the cooked chicken to the pot. Toss everything so the chicken and noodles are evenly coated. Taste and adjust seasoning — add crushed red pepper flakes for heat, or a little extra soy or honey to balance.
- Serve hot, garnished with chopped green onions and a sprinkle of sesame seeds.
Best ways to enjoy it
Serving suggestions:
- Plate it in shallow bowls so the glossy sauce pools attractively.
- Add steamed broccoli, snap peas, or wilted spinach on the side for extra greens.
- For crunch, top with toasted sesame seeds and thinly sliced scallions.
Pair it with a simple cucumber salad or quick pickled carrots to cut the sweetness with acidity.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
- To reheat, add a splash of chicken broth or water and warm gently on the stove over medium-low, stirring until saucy again. Microwaving works too — stir halfway through to reheat evenly.
- To freeze: place cooled chicken and noodles in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating; you may need extra liquid because noodles tend to absorb sauce when frozen.
Food safety note: cool leftovers quickly (within two hours) and store in shallow containers to reduce bacterial growth.
Helpful cooking tips
- Pat chicken dry before cooking — it browns better and reduces steaming.
- Use medium-high heat to brown the chicken quickly, then lower the heat for the sauce to avoid over-reducing.
- Stir noodles occasionally while they cook to prevent sticking and to ensure even doneness.
- If your sauce tightens too much as it cools, add a little warm broth when reheating.
- Want thicker sauce without cornstarch? Let the simmer reduce for a few minutes before adding the slurry; concentrated sauce will cling better.
Creative twists
- Add vegetables: stir in sliced mushrooms, bell peppers, or a handful of spinach during the last few minutes of noodle cooking.
- Swap proteins: use thigh strips for juicier meat, or try tofu for a vegetarian spin (marinate and sear first).
- Make it spicy: increase crushed red pepper flakes or add a teaspoon of sriracha.
- Coconut twist: replace half the chicken broth with coconut milk for a creamier, Asian-fusion version.
- Looking for slow-cooker inspiration or another crockpot method to compare textures and hands-off timing? Try this classic crockpot honey garlic chicken for a different approach.
Common questions
Q: How long does this take from start to finish?
A: Plan about 25–30 minutes total: 5–6 minutes to brown the chicken, a few minutes to build the sauce, and 7–8 minutes for the noodles to cook.
Q: Can I use frozen chicken?
A: It’s best to thaw chicken completely before slicing and searing. Searing frozen chicken releases more moisture and won’t brown properly.
Q: My noodles absorbed all the sauce — how do I fix that?
A: Add warm chicken broth or a splash of water while reheating to loosen the sauce. For next time, reduce the sauce slightly less before adding noodles or reserve a little extra broth.
Q: Can I make this gluten-free or lower in sodium?
A: Yes — use gluten-free noodles and substitute tamari for soy sauce. Choose low-sodium chicken broth to cut salt.
Q: Is it safe to freeze?
A: Yes. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating; you may need to add extra liquid as noodles absorb sauce during freezing.
Conclusion
If you want more one-pot inspiration, this One-pot Honey Garlic Chicken and Noodles – Umami offers another flavorful take. For slow-cooker fans who prefer a hands-off method, see the Slow Cooker Honey Garlic Chicken Noodles Recipe at Allrecipes. And if you’re comparing slow-cooker techniques, this Slow Cooker Honey Garlic Chicken & Noodles from Persnickety Plates is a useful reference.
Honey Garlic Chicken and Noodles
Ingredients
Method
- Heat 2 tablespoons olive oil in a large pot over medium-high heat.
- Add the chicken strips in a single layer and cook for 5–6 minutes until browned and cooked through. Remove the chicken and set aside.
- Lower the heat to medium and add the minced garlic to the same pot. Sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in 1/4 cup honey, 1/4 cup soy sauce, 1 tablespoon rice vinegar, and 2 cups chicken broth. Stir to combine and bring to a gentle simmer.
- Add the 8 oz egg noodles to the simmering liquid. Cook uncovered, stirring occasionally, for about 7–8 minutes until the noodles are tender and have soaked up the flavor.
- If a thicker sauce is desired, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry. Stir this into the pot and simmer for another 1–2 minutes until it thickens.
- Return the cooked chicken to the pot and toss everything together to evenly coat the chicken and noodles. Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped green onions and a sprinkle of sesame seeds.
