Ingredients:

  • 1 lb chicken breast, cut into 1-inch strips
  • 8 oz dried noodles (Hokkien, Udon, or Ramen style)
  • 4 tbsp low-sodium soy sauce
  • 3 tbsp hoisin sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 tsp red chili flakes
  • 2 tbsp neutral oil
  • 2 cups broccoli florets
  • 6 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Boil the dried noodles according to package instructions until al dente. Drain and set aside.
  2. In a small mixing bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, toasted sesame oil, cornstarch, and red chili flakes to create the sticky sauce.
  3. Heat 1 tablespoon of neutral oil in a large wok or heavy-bottomed skillet over high heat. Add the chicken strips and flash-sear until golden brown and cooked through (about 4-5 minutes). Remove chicken from the pan and set aside.
  4. Add the remaining tablespoon of oil to the wok. Stir-fry the broccoli florets and the white parts of the green onions for 2-3 minutes until vibrant.
  5. Add the minced garlic and grated ginger to the vegetables, stirring constantly for 30 seconds to release aromatics without burning.
  6. Return the chicken to the pan along with the cooked noodles. Pour the sauce over the ingredients.
  7. Toss everything continuously over high heat for 1-2 minutes until the sauce thickens into a glossy, sticky glaze that coats every strand of noodle.
  8. Garnish with the green parts of the sliced onions and toasted sesame seeds before serving hot.