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:
1small garlic clove,peeled and minced or pressed through a garlic press
1Fresno chili pepper,thinly sliced, most of the seeds and ribs (the white membrane) removed*
3tablespoonsfinely chopped cilantro
1teaspoonlime zest(about 1 lime)
¼teaspoonfinely grated fresh ginger root
1teaspoonsesame seeds
1teaspoontoasted sesame oil
6tablespoonssoy sauce
2tablespoonsunseasoned rice vinegar
1tablespoonhoney
12ounceschicken tenderloins, cut into bite-sized pieces and tendons removed(about 5 tenderloins)
1tablespoonvegetable oil for frying
12small broccoli florets
14ouncescooked hokkien noodles
¼teaspooncorn starch
20fresh mint leaves,roughly chopped
Instructions:
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.
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.)
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. 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.
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 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.)
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.
Recipe 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.