Begin by cooking the rice or egg noodles according to the package instructions, usually around 5 to 7 minutes until tender yet chewy. Once cooked, drain the noodles thoroughly and toss them with a teaspoon of vegetable oil to prevent sticking. Set these aside while you prepare the rest of your ingredients for the Sticky Garlic Chicken Noodles.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat for about 2 minutes until shimmering. Add the chicken breast pieces, stirring frequently for about 5 to 7 minutes until they are browned on the outside and cooked through. The internal temperature should reach 165°F (75°C). This creates a tender, protein-rich foundation for your dish.

Once the chicken is properly cooked, add the minced garlic to the skillet, stirring constantly for about 30 seconds until it's fragrant and golden. Be cautious not to overcook the garlic to avoid bitterness.

In a separate bowl, mix together the soy sauce, honey, and cornstarch until well combined. Pour this silky sauce over the chicken in the skillet, stirring to coat evenly. Allow the mixture to cook and thicken for about 2 minutes.

Now, add the cooked noodles and any optional vegetables, like bell peppers or snap peas, to the skillet. Gently toss everything together for about 2-3 minutes until the noodles are heated through and well coated in the sauce.

Remove the skillet from heat and serve the Sticky Garlic Chicken Noodles immediately in warm bowls. Feel free to garnish with sliced green onions or sesame seeds for an added crunch.