Ingredients:

  • 1.5 lbs chicken breast, sliced into thin strips
  • 1 tbsp cornstarch
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 6 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup honey
  • 1 tbsp rice vinegar
  • 1 tsp red chili flakes
  • 10 oz dried ramen or udon noodles
  • 2 tbsp neutral oil
  • 1 tbsp toasted sesame oil
  • 3 green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Pat the 1.5 lbs of chicken strips dry with a paper towel. Toss them in a bowl with 1 tbsp cornstarch, 0.5 tsp salt, and 0.5 tsp pepper until every piece is lightly coated in a fine white dust.
  2. In a small glass jar or bowl, combine 0.33 cup soy sauce, 0.25 cup honey, 1 tbsp rice vinegar, and 1 tsp red chili flakes. Whisk vigorously until the honey is completely dissolved into the soy.
  3. Heat 2 tbsp neutral oil in your skillet over high heat until it shimmering. Add the chicken in a single layer and cook for 3 minutes without moving it until the bottom is golden brown and releases easily from the pan.
  4. Flip the chicken and push it to the edges of the pan. Add 6 cloves of minced garlic and 1 tbsp grated ginger to the center with a splash of oil. Sauté for 1 minute until the kitchen smells intensely of toasted garlic.
  5. Pour the soy honey mixture over the chicken. Stir constantly for 2 minutes until the sauce bubbles aggressively and thickens into a dark, syrupy glaze.
  6. Add your cooked noodles directly into the skillet with the chicken. Use tongs to lift and fold the noodles into the sauce until every strand is shimmering and dark brown.
  7. Turn off the heat and drizzle 1 tbsp toasted sesame oil over the top. Toss one last time until the nutty aroma of the oil is released by the residual heat.
  8. Plate the noodles immediately and top with 3 sliced green onions and 1 tbsp toasted sesame seeds. Serve while the steam is still rising to ensure the sauce is at its silkiest consistency.