If you want a healthy, gluten-free weeknight dinner that’s quick, flavorful, and made with wholesome ingredients, this Honey Garlic Chicken with Glass Noodles is a perfect choice. It became an instant favorite in my household—I made it multiple times the week after testing the recipe—and it’s easy to see why.
Tender chicken thighs, chewy sweet potato glass noodles, and crisp vegetables come together in an Asian-inspired stir-fry that’s full of flavor without the fuss. It feels like homemade takeout but fresher and more nourishing, making it ideal for busy evenings or meal prep.
A Healthy and Gluten-Free Weeknight Favorite
This chicken and veggie stir-fry noodle bowl is one of those dishes I never tire of. The honey-garlic sauce balances sweet and savory beautifully, and a final sprinkle of sesame seeds gives a nice textural contrast. Sweet potato glass noodles bring a pleasant chew and subtle sweetness that pairs perfectly with the sauce, but any glass or rice noodle will work if you prefer.
Chicken thighs are chosen here for their flavor and juiciness, and they provide important nutrients like iron and zinc. Paired with nutrient-dense vegetables—bok choy, shredded carrots, and green onions—this dish is balanced, satisfying, paleo-friendly, and dairy-free.
Using coconut aminos instead of soy sauce makes the sauce allergy-friendly and lowers sodium compared with many store-bought sauces. Fresh ginger and garlic add bright aromatics and depth. This recipe comes together in under 30 minutes, making it a reliable option for weeknights or a make-ahead lunch that tastes great the next day.
Easy Tips for the Best Honey Garlic Chicken with Glass Noodles
One reason this recipe works so well is its simplicity. Cook the noodles first and rinse them under cold water to stop cooking and prevent them from getting mushy when tossed with the sauce. Whisk the sauce ingredients ahead of time to streamline the final steps. If you prefer a thicker glaze, add a small amount of arrowroot or cornstarch to the sauce.
This dish also makes excellent leftovers—add a splash of water or coconut aminos when reheating to refresh the sauce and loosen the noodles. Try it for dinner and pack the extras for a satisfying lunch.
INGREDIENTS YOU’LL NEED:
- Glass noodles (sweet potato glass noodles are naturally gluten-free)
- Boneless skinless chicken thighs
- Avocado oil
- Garlic cloves
- Fresh ginger
- Baby bok choy (or spinach/cabbage)
- Shredded carrots
- Green onions
- Sesame seeds (optional)
- Fresh cilantro and Thai basil (for garnish)
- Flaky sea salt
Sauce:
- Coconut aminos
- Raw honey
- Rice vinegar
- Toasted sesame oil
- Red pepper flakes (optional)
- Arrowroot starch or cornstarch (optional, for thickening)
How to Make Honey Garlic Chicken with Glass Noodles
- Cook the glass noodles according to package directions. Rinse under cold water and set aside to prevent overcooking.
- Make the sauce by whisking coconut aminos, honey, rice vinegar, toasted sesame oil, and red pepper flakes. Stir in arrowroot or cornstarch if you prefer a thicker sauce.
- Cook the chicken in a large skillet with avocado oil over medium-high heat until golden and cooked through, about 5–6 minutes. Remove and set aside.
- Sauté aromatics and vegetables in the same pan: cook garlic and ginger briefly, then add carrots, bok choy (or spinach/cabbage), and green onions. Cover and cook 2–3 minutes until just tender.
- Combine the chicken with the sauce in the pan and simmer 1–2 minutes until slightly thickened and glossy.
- Add the noodles and toss until everything is evenly coated and heated through.
- Serve hot, garnished with extra green onions, sesame seeds, cilantro, or Thai basil.
How to Store Honey Garlic Chicken Glass Noodles
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Because the noodles will absorb sauce over time, add a splash of water or coconut aminos when reheating to loosen the mixture and revive the texture.
Recipe Substitutions & Common Questions
This recipe is flexible and easy to adapt to what you have on hand or dietary preferences.
Protein swaps: Use chicken breast, cubed tofu for a vegetarian option, or shrimp for a quicker-cooking protein.
Noodle options: If sweet potato glass noodles aren’t available, regular glass noodles (mung bean), rice noodles, or spiralized zucchini are all good alternatives.
Sauce swaps: Replace coconut aminos with low-sodium soy sauce or tamari if gluten is not a concern; adjust salt to taste.
Vegetable swaps: Spinach, cabbage, broccoli, snap peas, bell peppers, or mushrooms all make tasty substitutions and boost the nutrition.
Thickeners: Arrowroot can be swapped for cornstarch if needed.
Toppings: Sesame seeds, extra green onions, cilantro, or Thai basil are optional but add flavor and freshness.
Can I use regular noodles instead of glass noodles?
Yes. Substitute glass noodles with rice noodles, soba (if not gluten-free), or standard wheat noodles. Note that different noodles cook at different speeds and may absorb more sauce, so adjust cooking and saucing accordingly.
Is this honey garlic chicken recipe healthy?
Yes. The recipe combines lean protein, fiber-rich vegetables, and naturally gluten-free noodles when using sweet potato glass noodles. Using coconut aminos and raw honey keeps the sauce lighter in sodium and refined sugar compared with many takeout sauces.
Easy Asian-Inspired Recipes from the Blog:
Beef Fried Rice
Cashew Chicken Stir Fry
Healthy Mongolian Beef
Healthy Teriyaki Meatballs
Creamy Crockpot Sesame Chicken
Miso-Ginger Glazed Salmon with Coconut Rice
Honey Garlic Chicken with Glass Noodles
Ingredients
- 8 ounces glass noodles (sweet potato glass noodles recommended)
- 1.5–2 pounds boneless skinless chicken thighs, trimmed and sliced
- 1 tablespoon avocado oil
- 5 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 cups chopped baby bok choy (or spinach/cabbage)
- 2 cups shredded carrots
- 2 green onions, sliced (plus more for garnish)
- 1 tablespoon sesame seeds (optional)
- 1/4 cup fresh chopped cilantro + Thai basil (for garnish)
- 1/2 tsp flaky sea salt
Sauce
- 1/3 cup coconut aminos
- 1.5 tablespoons raw honey
- 1.5 tablespoons rice vinegar
- 1/2 tablespoon toasted sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon arrowroot starch (optional, for thickening)
Instructions
- Cook the noodles according to package directions. Rinse under cold water and set aside.
- Whisk together the sauce ingredients until smooth. Add arrowroot or cornstarch if you want a thicker sauce.
- Heat avocado oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5–6 minutes. Transfer to a plate.
- In the same pan, add a bit more oil if needed. Sauté garlic and ginger for 30 seconds, then add carrots, bok choy (or spinach/cabbage), and green onions. Cover and cook 2–3 minutes until just tender.
- Return the chicken to the pan, pour in the sauce, and simmer 1–2 minutes until slightly thickened.
- Add the cooked noodles and toss everything together until glossy and well coated.
- Serve hot, topped with extra green onions and sesame seeds if desired.
To store:
- Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of water or coconut aminos when reheating to loosen the sauce.
Notes
- Chicken thighs → swap with chicken breast or cubed tofu for a vegetarian option.
- Sweet potato glass noodles → use regular glass noodles, rice noodles, or spiralized zucchini.
- Coconut aminos → substitute with low-sodium soy sauce or tamari if gluten is not a concern.
- Baby bok choy → use spinach, shredded cabbage, kale, broccoli, bell peppers, or snap peas.
- Arrowroot starch → cornstarch works well as a thickener.
- Avocado oil → use olive oil, sesame oil, or any neutral cooking oil.