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 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.

RECIPE SUBSTITUTIONS & QUESTIONS

This dish is super flexible! Swap chicken thighs for chicken breast, or even tofu for a plant-based option. If you can’t find sweet potato glass noodles, regular glass noodles, rice noodles, or even zucchini noodles work well.

Coconut aminos can be replaced with low-sodium soy sauce (if not gluten-free), and feel free to use spinach or cabbage instead of bok choy. You can also use broccoli, snap peas, or bell peppers—whatever you have in your fridge! It’s a great way to sneak in extra nutrients.

No arrowroot? Cornstarch works just as well for thickening the sauce. And don’t worry about it if you don’t have sesame seeds for topping—it will still taste just as delish.

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:

Beef Fried Rice  

Cashew Chicken Stir Fry

Healthy Mongolian Beef

Healthy Teriyaki Meatballs

Creamy Crockpot Sesame Chicken

Miso-Ginger Glazed Salmon with Coconut Rice

Click here to watch the reel I made of this recipe 🙂