My easy to make Hokkien Noodle Chicken Stir Fry is a fantastic family-friendly meal that everyone will enjoy. It's full of flavour, chicken, stir fry vegetables and the best stir-fry sauce ever!
Did I mention this is easy? Seriously! It will take you under 15 minutes to make and is a budget-friendly meal you can pop on your weekly meal plan.
What I like about this easy to make chicken hokkien noodle stir fry is you can use just about any vegetables or meat that you like! I like to use up what I have leftover in the fridge at the end of the week.
Here is what I have used in this Hokkien Noodle Stir fry but remember you can add anything you like. Asain vegetables go well with any stir fry!
- Chicken breast - thinly sliced
- Stir fry vegetables - I have used carrots, onion, garlic, bok choy, beans and cabbage.
- Hokkien noodles
- Dark soy sauce
- Soy sauce
- Kecap Manis
- Oyster sauce
- Caster sugar
- Olive oil
See the recipe card below for quantities.
Follow my easy step by step images below to make the easiest stir fry!
Mix all of the sauce ingredients in a small bowl and set aside. Coat the thinly sliced chicken breast in the corn flour in a separate bowl.
Heat a large frypan on a medium-high heat. Add oil and chicken slices and cook for ⅚ minutes until cooked through. Remove from pan and set aside.
Using the same pan, add some oil and add onions and garlic. Cook for 1 minute until fragrant.
Add the stir fry vegetables (except bok choy) and stir, cooking for ¾ minutes.
Add the bok choy and stir.
Add the chicken back to the pan and cook for a further minute to allow the flavours to combine.
Prepare the hokkien noodles per the instructions on the packet and add them to the frypan.
Stir through the sauce and serve!
Why Coat The Chicken In Corn Flour?
Coating sliced chicken in corn flour in Asian recipes serves several purposes:
- Crispy Texture: Corn flour, also known as cornstarch, is commonly used as a coating agent in Asian cuisine to achieve a crispy texture. When the sliced chicken is coated in corn flour and then cooked, it forms a thin, crisp outer layer that contrasts with the tender meat inside.
- Binding Agent: Corn flour helps bind the marinade or sauce to the chicken. When the chicken is coated in corn flour before cooking, it creates a protective layer that helps the marinade or sauce adhere to the meat. This results in a flavorful and well-coated dish.
- Moisture Retention: Corn flour helps retain the moisture in the chicken during cooking. The corn flour coating acts as a barrier, preventing the meat from drying out and maintaining its juiciness. It also helps to seal in the flavours and juices of the chicken.
- Browning and Colour: The corn flour coating aids in browning the chicken. When the chicken is fried or stir-fried, the corn flour undergoes a Maillard reaction, creating a golden-brown colour and adding depth of flavour to the dish.
- Sauce Thickening: In some Asian recipes, the corn flour coating serves a dual purpose of thickening the sauce or gravy. When the coated chicken is added to the sauce, the corn flour absorbs some of the liquid and thickens it, resulting in a richer and more viscous sauce.
Freezing Hokkien Noodle Stir Fry
Freezing Hokkien noodle chicken stir fry is possible, but the texture of the noodles may change slightly after reheating. The vegetables and chicken may also become softer upon reheating. Here are some tips to freezing it:
- Allow the stir-fry to cool down completely before freezing. You can divide it into individual portions or freeze the entire batch, depending on your needs.
- Transfer the stir-fry to airtight containers.
- Label the containers with the date and contents for easy reference.
- Place the containers or bags in the freezer and freeze for up to 3 months.
When you're ready to enjoy the frozen stir fry:
- Remove the container or bag from the freezer and let it thaw in the refrigerator overnight.
- Once thawed, you can reheat the stir fry using a microwave or stovetop. If using a microwave, transfer the desired portion to a microwave-safe dish and heat in intervals, stirring occasionally until heated through. If using a stovetop, heat a little oil in a pan or wok over medium heat and stir-fry the thawed stir fry until warmed.
- The noodles may be slightly softer after thawing and reheating, but the flavours should still be delicious
Hokkien Noodle Stir Fry
- 500 grams chicken breast thinly sliced
- 2 tablespoons cornflour
- 1 packet hokkien noodles (450 grams) If you want this meal to go even further, add another packet of noodles.
- 2 tablespoons olive oil
Stir Fry Vegetables
- 2 carrots
- 1 brown onion
- 2 cloves garlic
- 1 bunch bok choy
- 1 cup beans
- 1 cup cabbage
- 1 tablespoons dark soy sauce
- 1 tablespoons soy sauce
- 1 tablespoons kecap manis
- 1 tablespoons oyster sauce
- ½ tablespoon caster sugar
- ¼ cup water
- Mix all of the sauce ingredients in a small bowl and set aside.
- In a separate bowl, coat the thinly sliced chicken breast in the corn flour.
- Heat 1 tablespoon olive oil in a large frypan on a medium-high heat. Add chicken slices and cook for 6 minutes until cooked through. Remove from pan and set aside.
- Using the same pan, add 1 tablespoon oil, add onions and garlic. Cook for 1 minute until fragrant.
- Add the stir fry vegetables except bok choy and stir, cooking for 3-4 minutes.
- Add the bok choy and stir through.
- Add the chicken back to the pan and cook for a further minute to allow the flavours to combine.
- Prepare the hokkien noodles per the instructions on the packet and add to the frypan.
- Stir through the sauce for 1 minute and serve!
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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