Hokkien Noodle Stir Fry With Chicken Recipes

HOKKIEN NOODLE STIR FRY WITH CHICKEN

Hokkien Noodle Stir Fry with Chicken image

This easy chicken hokkien noodle stir fry dish is full of flavor from lots of fresh herbs and spices.

Provided by Nicole B.

Time 55m

Number Of Ingredients 16

Ingredients

1 small garlic clove, (peeled and minced or pressed through a garlic press)
1 Fresno chili pepper, (thinly sliced, most of the ribs and seeds 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)

Steps:

In a 2-cup liquid measuring cup mix garlic, chili pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar and honey together.
Pour half of the mix into a bowl, add the chicken pieces to the bowl, 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.)
Drain the chicken into a colander, discarding the marinade it was in.
Fry the chicken in two batches: heat half of the oil in a non-stick pan on high heat until shimmering, then 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, then repeat with the remaining chicken.
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.
Add the chicken back to the pan.
Add the noodles to the pan. (Add the cold noodles directly from the pouches to the pan.)
Whisk the corn starch into the sauce mix that's still in the liquid measuring cup and pour into the pan.
Bring the sauce to a full boil, then take off the heat.
Sprinkle with chopped mint leaves and serve immediately.

Nutrition Facts : Calories 566 kcal, Carbohydrate 56.3 g, Protein 42.6 g, Fat 17.8 g, SaturatedFat 4.8 g, Cholesterol 101 mg, Fiber 4.7 g, Sugar 8.5 g, Sodium 1841 mg, ServingSize 1 serving

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