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Chicken Hokkien Noodle Stir Fry

This easy chicken hokkien noodle stir fry is full of flavor from lots of fresh ingredients.

Prep Time
10 mins
Cook Time
10 mins
Marinating Time:
30 mins
Total Time
55 mins
Servings: 3
Calories: 566 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 small garlic clove, peeled and minced or pressed through a garlic press
  • 1 Fresno chili pepper, thinly sliced, most of the seeds and ribs (the white membrane) removed*
  • 3 tablespoons finely chopped cilantro
  • 1 teaspoon lime zest (about 1 lime)
  • ¼ teaspoon finely grated fresh ginger root
  • 1 teaspoon sesame seeds
  • 1 teaspoon toasted sesame oil
  • 6 tablespoons soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon honey
  • 12 ounces chicken tenderloins, cut into bite-sized pieces and tendons removed (about 5 tenderloins)
  • 1 tablespoon vegetable oil for frying
  • 12 small broccoli florets
  • 14 ounces cooked hokkien noodles
  • ¼ teaspoon corn starch
  • 20 fresh mint leaves, roughly chopped

Instructions

    Cup of Yum
  1. Grab a 2-cup liquid measuring cup. Add garlic, chili pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar and honey to it. Stir together until well combined.
  2. Pour half of the mix into a bowl, add the chicken, cover and marinate in the fridge for 30 minutes. Cover and transfer the remaining half of the sauce that's still in the liquid measuring cup to the fridge as well. (This will become the stir fry sauce.)
  3. Drain the chicken into a colander, discarding the marinade it was in. 
  4. Fry the chicken in two batches: Heat half of the oil in a non-stick pan on high heat until shimmering. Fry half of the chicken until cooked through and starting to brown on the edges. Take the chicken out of the pan and set aside. Wipe the inside of the pan with a paper towel to remove any burned bits from it. Repeat with the remaining chicken. 
  5. Wipe the inside of the pan with a paper towel again, then add the broccoli to it. Pour in ½ cup of cold water. Bring to a boil and boil uncovered until all the water has evaporated, stirring the broccoli around a few times.
  6. Add the chicken back to the pan.
  7. Add the noodles to the pan. (Add the cold noodles directly out of the packet. Don't worry if they stick together, as they warm up and get coated with the sauce, they will easily break up.)
  8. Whisk the corn starch into the sauce mix that's still in the liquid measuring cup. Pour into the pan.
  9. Bring the sauce to a full boil, then take off the heat.
  10. Sprinkle with chopped mint leaves and serve immediately.

Notes

  • *If Fresno chili pepper is not available, you can substitute 1 jalapeno pepper.
  • Storage: I don't recommend storing this dish. It is best right after it's been prepared and does not re-heat very well.