Ingredients
Units Scale
- 1 tsp minced ginger
- 2 tsp minced garlic
- 1 tbsp BBQ sauce
- 2 tbsp brown sugar
- 1/4 cup soy sauce
- 2 tbsp Chinese cooking wine
- 600g chicken breast, thinly sliced
- 2 tbsp peanut oil
- 1 red onion, cut into wedges
- 1 red capsicum, chopped
- 1 carrot, thinly sliced
- 1 1/2 cups broccoli florets
- 450g packet fresh hokkien noodles
- 1 teaspoon sesame oil
Instructions
Marinate the chicken
- In a container with a lid, mix together the ginger, garlic, BBQ sauce, brown sugar, soy sauce, and Chinese cooking wine.
- Add the chicken, secure the lid, and give it a good shake to coat the chicken evenly.
- Place in the fridge to marinate for at least 2 hours or overnight if time allows.
Cook the chicken
- Heat 1 tablespoon of peanut oil in a large frying pan or wok over medium-high heat.
- Add the marinated chicken and cook for 3–4 minutes or until browned. Transfer to a bowl and set aside.
Prepare the noodles
- Cook the hokkien noodles according to the packet instructions. Set aside.
Cook the vegetables
- In the same pan, heat the remaining 1 tablespoon of peanut oil.
- Add the onion, capsicum, carrot, and broccoli. Stir-fry for about 5 minutes, or until just tender.
Bring it all together
- Return the chicken to the pan with the vegetables and stir to combine.
- Add the noodles and drizzle over the sesame oil.
- Gently toss everything together until well combined and heated through.
- Serve immediately and enjoy!
- Prep Time: 15 min
- Marinating Time: 2 hours (or overnight for best flavour)
- Cook Time: 15 min
