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–+ servings

Chicken Stir Fry

Print Recipe
5 from 4 votes
Prep Time: 10 minutes
Cook Time: 5 minutes
Marinating Time: 30 minutes
Total Time: 45 minutes
Calories: 670kcal
Servings: 4 People
Metric - Imperial

Ingredients

Chicken & Marinade

  • 450 g Chicken Thigh, Boneless & Skinless Thinly Sliced
  • 20 g Sugar
  • 15 ml Soy Sauce
  • 15 ml Chinese Rice Wine Shaoxing Wine
  • 5 ml Sesame Oil

Remaining Ingredients

  • 30 ml Peanut Oil
  • 1 Shallot Sliced
  • 4 Garlic Cloves Sliced
  • 30 g Ginger Peeled & Julienned
  • 450 g Hokkien Noodles
  • 30 ml Chinese Rice Wine Shaoxing Wine
  • 20 g Sugar
  • 30 ml Soy Sauce
  • 15 ml Malt Vinegar or Rice Wine Vinegar
  • 2.5 ml Sesame Oil
  • 90 g Bean Sprouts Mung Beans
  • 3 Spring Onions (Scallions) Sliced
  • 1 Long Red Chilli Optional
  • Coriander (Cilantro) Garnish

Method

  • Combine the chicken thigh with the marinade ingredients, mix well, and allow to marinate in the fridge for 30 minutes.
  • Heat the peanut oil in a wok or pan over high heat. Add the marinated chicken and stir fry for 1 minute. Remove and set aside.
  • In the same wok or pan, add the shallot and ginger, and stir fry for 45 seconds. Add the garlic and stir fry for 20 seconds.
  • Add the noodles, stir-fried chicken, Chinese rice wine, granulated sugar, soy sauce, malt vinegar and sesame oil. Stir fry for 2 minutes, mixing well, until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). Add the bean sprouts, spring onion whites and half of the chilli, and stir fry for 30 seconds.
  • Serve in bowls and garnish with the thinly sliced green stem spring onion, remaining chilli, and fresh coriander.
Chef's Tips
Keep the wok or pan on high heat throughout — stir-frying relies on quick, hot cooking to keep the chicken tender and the noodles from turning gummy or soggy.
Slice the chicken thinly and evenly — this is what lets it cook through so quickly in the short stir-fry time.
Add the noodles and sauce ingredients together rather than one at a time — this helps everything coat and heat evenly in the short 2-minute window.
Storage & Reheating
Will keep in the fridge for up to 3 days in an airtight container. Reheat in a hot wok or pan with a small splash of water to loosen the noodles, stirring frequently, or in the microwave — the texture will be best from the stovetop.
Serving 350gCalories 670kcalCarbohydrates 101.8gProtein 33.2gFat 12.2gSaturated Fat 2.4gPolyunsaturated Fat 11gMonounsaturated Fat 14gCholesterol 80.4mgSodium 519.2mgPotassium 605.4mgFiber 3.2gSugar 7.1gVitamin A 458IUVitamin C 45mgCalcium 53.6mgIron 2.1mg