Sticky Garlic Chicken & Veggie Noodles (One-Pan Wonder)

You know those evenings when the day’s been just a bit too much? When the thought of cooking dinner feels like one more impossible task? This one-pan Sticky Garlic Chicken & Veggie Noodles is my kind of midweek magic—quick, flavorful, and gloriously simple.

How we came up with this recipe

Growing up, dinner wasn’t just a meal—it was an event. My mom could whip up something incredible from a near-empty pantry, and those were always the most memorable meals. This recipe is my spin on that kind of resourceful, feel-good cooking.

Inspired by a favorite I spotted over at Taming Twins, I gave it an Economical Recipes twist. Instead of steak, I used budget-friendly chicken thighs—tender, juicy, and way easier on the wallet. The sauce? Sticky, garlicky, sweet-salty goodness. Add a bunch of green veggies and some noodles, and you’ve got dinner on the table in under 30 minutes. 💚

Why You’ll Love This Recipe:

Budget-friendly chicken thighs
One pan = less cleanup (hallelujah!)
Big flavor, minimal effort
Ready in 25 minutes

Ingredients:

Serves 4
For the stir fry:

• 1 tbsp vegetable oil
• 500g chicken thighs (boneless, skinless, sliced into strips)
• 1 small broccoli head (cut into florets)
• 150g green beans or frozen peas
• 250g dried egg noodles

For the sauce:

• 3 tbsp dark soy sauce (low-sodium if preferred)
• 3 tbsp oyster sauce
• 2 tbsp honey
• 2 tbsp tomato ketchup
• 3 cloves garlic (crushed)
• 1 tsp fresh ginger (grated or jarred)

To serve:

• 3 spring onions, sliced
• Optional: sesame seeds or chili flakes for a little extra zing

How to Make It:

1. Prep the Sauce: Stir together all the sauce ingredients in a small bowl and set aside.
2. Soften the Noodles: Place the noodles in a large bowl and pour boiling water over them. Cover and let them sit for about 5 minutes, stirring halfway through.
3. Cook the Chicken: In a large nonstick frying pan or wok, heat oil over medium-high heat. Add the chicken and fry for about 5-6 minutes until golden and cooked through.
4. Add the Veggies: Toss in the broccoli and green beans. Cook for another 4-5 minutes until just tender.
5. Mix it All Together: Drain the noodles and add them to the pan along with the sauce. Stir-fry everything together until the noodles are coated and glossy.
6. Finish & Serve: Top with spring onions and sesame seeds. Dig in while it’s hot!

Tips from My Kitchen:

• Prep Ahead: Mix the sauce in the morning and chop your veggies—you’ll feel like a dinner superhero later.
• Go Green (or Not): Swap in whatever veggies you have—carrots, bell peppers, mushrooms… they all work!
• Watch the Salt: Soy sauce is salty enough, so skip any extra seasoning unless you’ve tasted first.

Storing Leftovers:

• Fridge: Keep in an airtight container for up to 3 days. Reheat in the microwave or on the stove with a splash of water.
• Freezer: This dish freezes decently, though the noodles may soften. Freeze in single portions for emergency meals!

Real Food for Real Life

I started Economical Recipes because I know what it’s like to stretch a budget, to stare into the fridge and wonder what on earth to cook. This recipe is one of those comforting, reliable, low-stress dinners you’ll turn to again and again.

It’s not fancy, but it’s flavorful. It’s not complicated, but it feels like something special. That’s the kind of cooking I believe in—good food made simple.

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