30 Minute Sticky Honey Chicken Noodles

• total time: 31 minutes

Ingredients

4 skinless boneless chicken thighs

1 tablespoon (8-9g) garlic powder

1 tablespoon (8-9g) onion powder

1 tablespoon (7-8g) paprika

1 tablespoon (15ml) olive oil

Sauce:

1⁄3 cup (80ml) soy sauce (I used low sodium)

1⁄4 cup (85g) honey

2 tablespoons (25g) brown sugar

1 tablespoon (14g) unsalted butter

5-6 garlic cloves (minced)

1 tablespoon (15ml) rice vinegar

3 tablespoons (45ml) dark soy sauce

1 tablespoon (15ml) Toasted sesame oil

1⁄2 tablespoon Chili Oil (optional)

1 cup (240ml) chicken broth

Cornstarch slurry: 2 tablespoons (16g) cornstarch

1 tablespoon (15ml) water or chicken broth (mixed with the cornstarch)

Noodles:

1 (9.5oz/270g) udon noodles (you will only be using about 1/2-2/3 of the noodles for this recipe)

1 large carrot (cut into thin slivers)

1 medium yellow or white onion (thinly sliced)

2-3 green onions (cut into 1 inch pieces)

Optional Garnish:

green onions

sesame seeds

chili flakes

Directions

Season chicken thighs with garlic powder, onion powder, paprika, and olive oil. Let marinate for 30 minutes.

Cook udon noodles according to package instructions, rinse under cold water, and set aside.

Sear chicken thighs in a hot pan with olive oil until golden on both sides but not fully cooked. Remove and set aside.

In the same pan, add butter and garlic. Cook until fragrant, then add onion, carrots, and green onions. Stir-fry for 1–2 minutes.

Add soy sauce, honey, brown sugar, dark soy sauce, sesame oil, rice vinegar, chili oil, and chicken broth. Simmer, then stir in cornstarch slurry until glossy.

Add chicken back in and simmer until fully cooked. Toss in cooked udon noodles until coated and glossy.

Top with green onions, carrot slivers, sesame seeds, and optional sriracha. Enjoy!

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