Kitchen notes · a little help before you start

Honey Sesame Chicken with Noodles Recipe

Name: Honey Sesame Chicken with Noodles Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 21 oz chicken thighs (boneless, skinless and cut into 1-inch pieces); As Needed Salt; As Needed Black pepper; 1 cup cornstarch; 1 tbsp vegetable oil; 1 tsp ground ginger; 2 cloves garlic (minced/grounded); 1/4 cup honey; 1/4 cup light soy sauce (can be replaced for regular soy sauce); 1 tbsp oyster sauce; 2 tbsp ketchup; 1 tbsp brown sugar; 1 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1/3 cup chicken stock (chicken broth); 1 tsp sesame seeds; 2 tbsp sliced green onions (scallions); 12.3 oz pre-cooked noodles (can be Hokkien noodles, lo mein noodles, yakisoba noodles, or Singapore noodles)

Glossy noodles and golden chicken make a cheerful bowl to settle down with. The honey glaze has a savory edge, and the fresh green onion keeps each bite lively. Toss everything together at the end, then bring the bowls over while the noodles are warm and slippery.

Prep: 10 min
Cook: 20 min
Total: 30 min
Original yield: Serves 4
Ingredients: 18 listed

Make it part of your week

Estimating…

DinnerLunchMain courseAmericanAsianChineseChickenPrep: 15 minutes or lessTotal: 30 minutes or lessNoodles

Recipe categories & planning details

Meal type: Dinner · Lunch · Main course
Primary protein: Chicken
Cuisine: American · Asian · Chinese
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Noodles

A few quick notes

1. Coat every piece

Toss the seasoned chicken thoroughly in the cornstarch before frying. Each piece needs an even coating for its crisp exterior.

2. Heat the pan fully

Wait for the pan and oil to heat before adding chicken. A cool pan lets the coating absorb oil and turn soggy.

3. Mix the sauce separately

Whisk the sauce in its own bowl while the chicken fries, so it is ready to pour into the skillet.

Get to know the ingredients

Chicken thighs

Use boneless, skinless thighs cut into the listed one-inch pieces. Turn them occasionally as they fry to color their different sides.

Precooked noodles

Choose one of the listed precooked noodle types. They only spend about a minute in the pan as everything is tossed together.

Toasted sesame oil

The toasted sesame oil belongs in the sauce mixture. Vegetable oil is the separate oil used to fry the chicken.

The last little job

Garnish off the heat

Take the skillet off the heat before adding sesame seeds and sliced green onions. Serve promptly while the glaze coats the warm noodles.

A little more help as you go

Give the chicken room

Cook in batches when needed so the coated chicken pieces do not touch. Crowding makes them steam and softens the crust.

Loosen leftover glaze

For reheating, add a splash of water or chicken stock on the stovetop or in the microwave to loosen the sauce.

A few questions you might have

Can I use regular soy sauce?

Regular soy sauce is listed as an alternative to light soy sauce. It goes into the same whisked sauce mixture.

When do the noodles join the chicken?

Let the sauce come to a gentle simmer around the cooked chicken first, then add the noodles and toss together.

What color should the chicken have before the sauce?

Look for crispy, golden pieces all over. Turn them occasionally during the frying stage before pouring in the mixed sauce.

How should I store the leftovers?

Let the dish cool completely, then put it in an airtight container in the refrigerator for up to three days.

Can I freeze the finished noodles?

Freezing is discouraged once the noodles are mixed in. The noodles tend to become mushy after thawing.

Any more cooking tips?

The noodles absorb sauce as they sit. Let leftovers cool completely, then put them in an airtight container in the fridge for up to 3 days. Add a splash of water or chicken stock when reheating on the stovetop or in the microwave to loosen the glaze and revive the texture. Freezing the dish after the noodles are mixed in can make them mushy. For a crisp chicken coating, heat the pan fully before adding the chicken. If the oil is too cool, the cornstarch absorbs it and becomes soggy. Cook in batches when needed so the pieces don't touch and steam.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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