Chinese Chicken Stirfry

by Katrina - The Organised Housewife

If you have time, you can marinate your chicken for 2 hours to help infuse the flavour into the meat. However, my hubby made this recipe recently and I forgot to tell him he needed to marinate the chicken. He made it all within 20 minutes and it was still just as delicious.


I have added onion, capsicum, carrot and broccoli into the stir-fry but don’t limit yourself to this. You can add whatever you can find in the fridge.



Chinese Chicken Stirfry

  • Author: Katrina Springer
  • Prep Time: 20 mins
  • Cook Time: 2 hours 15 mins
  • Total Time: 2 hours 35 mins


  • 1 teaspoon minced ginger
  • 2 teaspoon minced garlic
  • 1 tablespoons bbq sauce
  • 2 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons Chinese cooking wine
  • 600g chicken breast, thinly sliced
  • 2 tablespoons peanut oil
  • 1 red onion, cut into wedges
  • 1 red capsicum, chopped
  • 1 carrot, sliced
  • 1 1/2 cup broccoli florets
  • 450g packet fresh hokkien noodles
  • 1 teaspoon sesame oil


  1. Place ginger, garlic, bbq sauce, sugar, soy sauce and wine into a large bowl, mix.
  2. Add chicken, toss through sauce over to coat.
  3. Refrigerate for 2 hours.
  4. Heat frying pan on medium-high heat, add 1 tlb of peanut oil.
  5. Add chicken, cook for 3-4 minutes or until browned, transfer to a bowl.
  6. Cook noodles in a separate bowl, using packet instructions.
  7. Heat remaining oil, add vegetables, cook for 5 minute or until just cooked.
  8. Add chicken to wok, heat through.
  9. Using a fork separate noodles. Add noodles to frypan and drizzle sesame oil over top.
  10. Toss noodles with chicken and vegetables.
  11. Serve.


Chinese cooking wine can be found in the asian section at the supermarket.

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