Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 6 cloves garlic, finely minced
  • 1 tbsp fresh ginger, grated
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 tsp rice vinegar
  • 10 oz dried wheat noodles
  • 3 stalks green onions, thinly sliced
  • 1 tsp toasted sesame seeds
  • 0.25 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Boil the wheat noodles in salted water for 1 minute less than the box says.
  2. In a small mixing bowl, whisk together the low-sodium soy sauce, honey, toasted sesame oil, rice vinegar, and cornstarch until the starch is fully dissolved and the mixture is smooth.
  3. Heat 1 tablespoon of neutral oil in a large wok or non-stick skillet over medium high heat until it shimmers and wisps of smoke appear. Add the chicken pieces, season with salt and pepper, and sear for 5 minutes until the edges are brown and shatter crisp.
  4. Reduce the heat to medium. Add the minced garlic and grated ginger to the pan with the chicken and sauté for 60 seconds until fragrant, being careful not to burn the garlic.
  5. Pour the prepared sauce mixture into the skillet. Stir constantly for 1-2 minutes as the sauce bubbles and emulsifies into a thick, glossy mahogany glaze.
  6. Add the cooked noodles to the skillet. Toss vigorously with tongs until the noodles are thoroughly coated in the sticky glaze and heated through. Garnish with sliced green onions and toasted sesame seeds before serving.