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Homemade Chicken Hokkien Noodle Stir Fry photo

Chicken Hokkien Noodle Stir Fry

A quick, flavorful stir-fry of marinated chicken, broccoli, and Hokkien noodles tossed in a tangy-sesame sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 3 servings

Equipment

  • 2-cup liquid measuring cup
  • Mixing Bowl
  • Knife and cutting board
  • non-stick pan or wok
  • Whisk
  • Colander
  • Tongs
  • Paper Towels

Ingredients
  

  • 1 small garlic clove peeled and minced or pressed
  • 1 Fresno chili pepper thinly sliced, most seeds and ribs removed
  • 3 tablespoons cilantro finely chopped
  • 1 teaspoon lime zest about 1 lime
  • 1/4 teaspoon fresh ginger finely grated
  • 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, tendons removed (about 5 tenderloins)
  • 1 tablespoon vegetable oil for frying
  • 12 small broccoli florets
  • 14 ounces cooked Hokkien noodles cold from packet
  • 1/4 teaspoon cornstarch
  • 20 fresh mint leaves roughly chopped

Instructions
 

  • In a 2-cup liquid measuring cup or small bowl, combine the garlic, sliced Fresno chili, chopped cilantro, lime zest, grated ginger, sesame seeds, toasted sesame oil, soy sauce, rice vinegar, and honey; stir until well blended.
  • Pour half of the sauce into a bowl, add the chicken pieces, cover, and refrigerate to marinate for 30 minutes; set the remaining half of the sauce in the measuring cup in the fridge to use later as the stir-fry sauce.
  • After marinating, drain the chicken in a colander and discard the marinade from the chicken's bowl.
  • Heat half of the vegetable oil in a non-stick pan or wok over high heat until shimmering. Fry half the chicken in a single layer until cooked through and lightly browned on the edges, about 2–4 minutes per side depending on piece size. Transfer to a plate and wipe the pan clean with paper towels.
  • Add the remaining oil, then fry the second half of the chicken the same way; transfer to the plate when done.
  • Wipe the pan again, add the broccoli florets and 1/2 cup cold water, bring to a boil, and cook uncovered, stirring occasionally, until the water has evaporated and the broccoli is tender-crisp, about 3–4 minutes.
  • Return the cooked chicken to the pan with the broccoli.
  • Add the cold cooked Hokkien noodles directly to the pan and spread gently; it’s okay if they stick together at first.
  • Whisk the 1/4 teaspoon cornstarch into the reserved sauce in the measuring cup until smooth, then pour the sauce over the noodles, chicken, and broccoli.
  • Bring the sauce to a full boil in the pan so it thickens and coats the noodles, then remove from heat.
  • Sprinkle the chopped mint leaves over the stir-fry and serve immediately.

Notes

  • If Fresno chili is unavailable, substitute 1 jalapeño pepper.
  • Marinate chicken for 30 minutes for best flavor.
  • Add noodles cold from the packet; they will separate as they warm.
  • Wipe the pan between batches to prevent burned bits.
  • Use toasted sesame oil for the best aroma.