If you’re searching for a healthy, gluten-free dinner that’s quick, flavorful, and packed with wholesome ingredients, this Honey Garlic Chicken with Glass Noodles is about to be your new go-to. It was quite literally an immediate favorite in our house—I made it 3 times the week after I first tested the recipe. Bridger and I are obsessed, and I know you guys will love it too.
Featuring tender chicken thighs, chewy sweet potato glass noodles, and crisp veggies, this Asian-inspired stir fry delivers big on taste without the hassle. It’s perfect for busy weeknights when you want a nourishing meal that feels like homemade takeout — but better. We’ve definitely got a winner with this one!
A Healthy and Gluten-Free Weeknight Favorite
I honestly don’t think I’ll ever get over how insanely good this chicken and veggie stir fry noodle bowl is. That honey garlic combo in the sweet-savory sauce is the definition of chef’s kiss, and the glass noodles with a sprinkle of sesame seeds for topping add the perfect texture.
Chicken thighs are the protein of choice for this recipe because they provide great flavor, and a rich source of essential nutrients like iron and zinc, supporting muscle health and immunity. Tossed with nutrient-dense veggies like bok choy (spinach and/or cabbage totally work too!) and shredded carrots, this recipe makes for a balanced, satisfying meal that’s both paleo-friendly and dairy-free.
I usually make this with sweet potato glass noodles, but any glass noodle (or regular noodle) that you like will work. Sweet potato glass noodles aren’t just naturally gluten-free; but they add a unique chewy texture and subtle sweetness that pairs perfectly with the savory honey garlic sauce. Like I said, chef’s kiss.
Easy Tips for the Best Honey Garlic Chicken with Glass Noodles
One of the best parts about this recipe is how simple it is to prepare. Below you’ll learn how to make honey garlic chicken with glass noodles in under 30 minutes — ideal for a quick, gluten-free chicken stir fry that doesn’t sacrifice flavor.
Using coconut aminos instead of soy sauce keeps it clean and allergy-friendly, while fresh ginger and garlic boost digestion and add a fragrant punch. Whether you’re meal prepping or making dinner from scratch, this dish checks all the boxes for a healthy, delicious weeknight favorite.
But honestly, it’s not just an ideal weeknight dinner idea—it somehow tastes even better the next day for leftovers. Aka the best work-from-home or weekend lunch!
Promise me you’ll add this to the menu this week? Well, whenever you do, you have to let me know what you think in the comment section below, and don’t forget to tag me on IG when you make it. I love seeing my recipes come to life in your kitchens!
INGREDIENTS YOU’LL NEED:
- Glass noodles (I use gluten-free sweet potato glass noodles)
- 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 + Thai basil (for garnish)
- Flaky sea salt
Sauce:
- Coconut aminos
- Raw honey
- Rice vinegar
- Toasted sesame oil
- Red pepper flakes (optional)
- Arrowroot starch (optional, for thickening)
How to Make Honey Garlic Chicken with Glass Noodles
- Cook the glass noodles according to the package instructions. Once tender, rinse under cold water to stop the cooking process and set aside. This helps prevent the noodles from becoming mushy when added to the skillet later.
- Make the honey garlic sauce. In a small bowl, whisk together the coconut aminos, honey, rice vinegar, sesame oil, and red pepper flakes (if using). If you want a thicker sauce, whisk in the arrowroot starch until smooth.
- Cook the chicken. Heat avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté the aromatics and vegetables. In the same skillet, add a little more oil if needed. Add the garlic and ginger and cook for about 30 seconds until fragrant. Stir in the carrots, bok choy (or spinach or cabbage), and green onions. Cover and cook for 2–3 minutes, stirring occasionally, until the vegetables are just tender.
- Combine everything. Return the chicken to the pan and pour in the honey garlic sauce. Let simmer for 1–2 minutes, until slightly thickened and glossy.
- Add the noodles. Toss the cooked glass noodles into the skillet and gently mix until everything is evenly coated and warmed through.
- Serve and garnish. Serve hot, topped with extra green onions and sesame seeds if desired.
How to Store Honey Garlic Chicken Glass Noodles
Store leftovers in an airtight container in the refrigerator for up to 4 days. The glass noodles will absorb more sauce as they sit, so add a splash of water or coconut aminos when reheating to loosen everything up.
Recipe Substitutions & Common Questions
This honey garlic chicken with glass noodles is incredibly versatile, making it easy to adapt based on what you have on hand or your dietary needs.
Protein swaps:
Chicken thighs can be swapped for chicken breast, or use tofu for a plant-based option. Shrimp also works well if you want a faster-cooking protein.
Noodle options:
If you can’t find sweet potato glass noodles, regular glass noodles (mung bean), rice noodles, or even zucchini noodles are great substitutes.
Sauce substitutions:
Coconut aminos can be replaced with low-sodium soy sauce or tamari if you’re not avoiding gluten. Adjust salt to taste, as soy sauce is slightly saltier.
Vegetable swaps:
Spinach or cabbage can be used instead of bok choy. Broccoli, snap peas, bell peppers, or mushrooms all work beautifully and are an easy way to add extra nutrients.
Thickener alternatives:
No arrowroot starch? Cornstarch works just as well to thicken the honey garlic sauce.
Toppings:
Sesame seeds are optional, so don’t stress if you don’t have them on hand — the dish is still packed with flavor.
Can I use regular noodles instead of glass noodles?
Yes, you can substitute regular glass noodles, rice noodles, or even soba noodles if you’re not gluten-free. Just keep in mind that different noodles cook at different rates and may absorb more sauce, so adjust accordingly.
Is this honey garlic chicken recipe healthy?
Absolutely! This recipe is packed with lean protein, fiber-rich veggies, and naturally gluten-free noodles. The homemade sauce uses coconut aminos and raw honey, making it a healthier alternative to traditional takeout versions that are often loaded with refined sugar and sodium.
Easy Asian-Inspired Recipes from the Blog:
Creamy Crockpot Sesame Chicken
Miso-Ginger Glazed Salmon with Coconut Rice
Click here to watch the reel I made of this recipe 🙂
Honey Garlic Chicken with Glass Noodles
Ingredients
- 8 ounces glass noodles, I use gluten-free sweet potato glass noodles
- 1.5-2 pounds boneless skinless chicken thighs, trimmed + sliced
- 1 tablespoon avocado oil
- 5 cloves garlic, minced
- 1 teaspoon fresh ginger, grated or chopped
- 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
- ¼ cup fresh chopped cilantro + Thai basil, for garnish
- ½ tsp flaky sea salt
Sauce
- ⅓ cup coconut aminos
- 1.5 tablespoons raw honey
- 1.5 tablespoons rice vinegar
- ½ tablespoon toasted sesame oil
- ½ 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.Note: cooking the noodles first ensures they’re ready to be tossed in at the end without overcooking.
- Prep the sauce: in a small bowl, whisk together the coconut aminos, honey, rice vinegar, sesame oil, and if using—the red pepper flakes and arrowroot starch, until smooth.
- Heat avocado oil in a large skillet over medium-high heat. Add chicken and sear until golden and cooked through, about 5–6 minutes. Transfer to a plate.
- In the same pan, add a bit more oil if needed, then sauté garlic and ginger for 30 seconds. Add carrots, bok choy (or spinach/cabbage), and green onions. Cover with a lid and let cook 2–3 minutes until just tender, stirring several times.
- Return the chicken to the pan. Pour in the sauce and simmer 1–2 minutes, until slightly thickened.
- Add the cooked noodles to the pan 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. The noodles may absorb more of the sauce over time, so you can add a splash of water or coconut aminos when reheating to loosen things up.
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 even spiralized zucchini noodles.
- Coconut aminos → Substitute with low-sodium soy sauce or tamari (if gluten-free is needed).
- Baby bok choy → Use spinach, shredded cabbage, or even kale. Broccoli, bell peppers, and snap peas work too. Whatever you have in your fridge!
- Arrowroot starch → Cornstarch works just as well for thickening the sauce.
- Avocado oil → Use olive oil, sesame oil, or any neutral cooking oil you prefer.
I’m looking forward to making this, can I freeze it as I like to batch cook
My husband made this today and said it is DELICIOUS! It’s going to be a part of his weekly rotation!
I made this for dinner tonight. It was amazing. My husband asked that I put this in our dinner rotation!