Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and toss immediately with butter while still warm. Cover and set aside.
- Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 7 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
- Stir in the honey and soy sauce. Let the sauce simmer for 2 to 3 minutes until slightly thickened.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer together for 3 to 4 minutes.
- Serve the honey garlic chicken over buttered noodles. Spoon extra sauce on top and garnish with fresh parsley if desired.
Notes
You can substitute chicken breasts for thighs, but watch carefully to avoid overcooking. For a healthier twist, use whole wheat noodles or brown rice and add steamed vegetables like broccoli or green beans. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water.
