This saucy chicken hokkien noodle stir fry is fresh, spicy and bursting with vibrant flavors from grated ginger, cilantro, lime zest and Fresno chile pepper. All the ingredients you need are widely available in most grocery stores and no trip to specialty markets is required.

Chicken hokkien noodle stir fry on a plate.

Recipe ingredients and notes:

For this stir fry, I used the same ingredients for the marinade as I did for the sauce. That means you can simply stir everything together, then divide the mix and use one half as the marinade and the other half as the sauce.
The level of spiciness of this stir fry is determined by the Fresno chile pepper. If you remove all seeds and ribs (the white membrane inside the pepper), this dish is mildly spicy. If you want to make it moderately or very spicy, leave some of the ribs of the pepper on.

Chicken hokkien noodle stir fry ingredients. — Photo shows all needed ingredients. See amounts in the full recipe below.

Full Recipe

Chicken Hokkien Noodle Stir Fry

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

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Course: Main Course

Cuisine: Asian

Prep Time: 10

Cook Time: 15

Marinating Time:: 30

Total Time: 55

Servings:

Calories: 566kcal

Author: Nicole B.

Equipment:

measuring spoons
knife and cutting board
garlic press (optional)
citrus zester (for lime and ginger)
2-cup liquid measuring cup (or similar container with a spout)
wooden spoon
mixing bowl
colander
pan or wok
kitchen tongs
paper towels
whisk

Ingredients:

1 small garlic clove, peeled and minced or pressed through a garlic press
1 Fresno chile pepper, thinly sliced, most of the seeds and ribs (the white membrane) removed*
3 tablespoons finely chopped cilantro
1 teaspoon lime zest
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:

Grab a 2-cup liquid measuring cup. Add garlic, chile pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar and honey to it. Stir together until well combined. (Half of this mix will be the marinade and the other half will become the sauce.)
Pour half of the mix into a bowl, add the chicken, cover and marinate in the fridge for 30 minutes. Cover the remaining half of the sauce that's still in the liquid measuring cup and transfer to the fridge as well.
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. Fry half of the chicken until cooked through and starting to brown on the edges. Transfer the cooked chicken to a bowl 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.
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, then add the noodles. (Add the cold noodles directly out of the packet. Don't worry if they stick together, they will easily break up as they warm up and get coated with the sauce.)
Whisk the corn starch into the sauce mix that's still in the liquid measuring cup. Pour into the pan.
Bring the sauce to a full boil, then take off the heat.
Sprinkle with chopped mint leaves and serve immediately.