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Honey Chicken Garlic Noodles with Jernard Wells

Prep Time: 10 mins

Cook Time: 20 mins


Measuring cups and spoons

Cutting board

Small mixing bowl



Chefs knife

Large pot (6 – 8 Qts.)

Colander or pasta strainer

Pasta fork or long handled slotted spoon

Wok or large skillet


Large serving bowl

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For the Sauce:

  • ⅓ cup soy sauce , low sodium
  • 3 tbsps Honey, packed
  • 1 tbsp Chef Jernard’s Lemon Pepper Ranch available at
  • 2 tbsps Hoisin sauce
  • 1 tbsp ginger, freshly grated
  • 1 tsp sesame oil
  • 3 cloves garlic, minced

Garlic Noodles and Chicken

  • 8 ounces Barilla® Spaghetti – only use half of the box (8 oz)
  • 1 tbsp vegetable oil
  • 1 pound boneless chicken thighs, cut into 1-inch pieces
  • 1- 10.8 Oz bag of Birds Eye Steamfresh Mixtures Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts
  • 2 tbsps cilantro leaves, chopped fresh for Garnish


In a small bowl, whisk together soy sauce, honey, Lemon pepper ranch, Hoisin sauce, ginger, sesame oil, and garlic then set aside.

In a large pot of boiling salted water, cook pasta according to package instructions, drain well.

Meanwhile cook the chicken and vegetables.

Heat oil in a wok or large skillet over medium-high heat.

Add chicken and 2 tablespoons of sauce mixture and cook, occasionally stirring, until cooked through, about 4-5 minutes then transfer to a clean bowl.

Add vegetables to the wok. Cook by stirring frequently, until tender, about 3-4 minutes.

Stir in noodles, chicken and remaining sauce mixture until well combined, about 2-3 minutes.

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