2 chicken thighs or breasts, sliced
4 cloves garlic, minced
8 oz egg noodles
3 tbsp soy sauce
2 tbsp honey or brown sugar
1 tsp cornstarch
1 tbsp sesame oil
Vegetables of choice (bell peppers, broccoli, carrots)
Cook noodles until al dente. Drain and set aside.
Sear chicken in a wok until golden. Remove.
Sauté garlic, add soy sauce and honey. Thicken with cornstarch.
Return chicken, add noodles, and toss to coat.
Serve hot with sesame seeds and green onions.