Spicy Sesame Chicken Stir Fry

Diced chicken breast and broccoli with hokkien noodles and Asian sauce garnished with fresh chives.

This Spicy Sesame Chicken & Noodle Stir Fry offers a delicious fusion of flavors and textures, perfect for a quick meal. Bite-sized chicken pieces are stir-fried with crisp-tender broccoli, then coated in a savory sauce of soy sauce, sesame oil, brown sugar, rice wine vinegar, Sambal Oelek, and ginger, balancing sweet, salty, and spicy notes. Hokkien noodles absorb the flavorful sauce, and fresh chives add color and a hint of crunch, making this versatile stir fry a tasty, visually appealing weeknight option.

Servings

2

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Ingredients

2 chicken breasts
1 (7.1 oz) pouch of Hokkien stir-fry noodles
1 cup broccoli, chopped
1 teaspoon ginger, minced
1/4 cup fresh chives, chopped
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons light brown sugar
1 tablespoon rice wine vinegar
2 tablespoons Sambal Oelek chili paste

Instructions

Prepare Sauce: In a small bowl, whisk together soy sauce, sesame oil, light brown sugar, rice wine vinegar, Sambal Oelek chili paste, and minced ginger. Set aside.

Prep Ingredients: Dice the chicken breasts into bite-sized pieces. Chop the broccoli and chives if not already prepped.

Cook Chicken: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium heat. Add diced chicken and sauté for about 10 minutes, until fully cooked.

Cook Broccoli: Add chopped broccoli to the skillet with the chicken. Cook for 2-3 minutes until broccoli is tender but still vibrant.

Add Sauce: Pour the prepared sauce over the chicken and broccoli. Simmer for 2-3 minutes, stirring to coat the ingredients evenly.

Add Noodles: Stir in the Hokkien noodles and cook for another 2-3 minutes until noodles are heated through.

Garnish & Serve: Remove from heat and serve in bowls or on a platter, garnished with fresh chives.

Stir together the soy sauce, sesame oil, brown sugar, rice wine vinegar, chili garlic sauce, and ginger in a small bowl.

Dice the chicken breasts, chop the broccoli, and slice the green onion.

Add the chicken with 1 tablespoon cooking oil over medium heat in a skillet and cook about 10 minutes until the chicken is no longer pink.

Add the broccoli and a cook a couple more minutes until the broccoli is tender.

Stir in the sauce mix to simmer a couple minutes.

Stir in the hokkien noodles and cook another couple minutes and remove from heat.

Serve and garnish with the fresh chives.