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Chicken and Broccoli Noodles

Quick and easy stir fry chicken and broccoli with noodles.
4.72 from 7 votes
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Course: Main Course
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Author: Khin


  • 200 g Boneless chicken thigh/breast
  • 100 g Tenderstem broccoli or broccoli heads
  • 200 g Egg or wheat noodle Fresh or boiled
  • 2 cloves Garlic
  • ½ Sweet onion
  • 1 Red chilli optional
  • 2-3 tbsp Oil vegetable, peanut, sunflower or canola

Stir Fry Sauce

  • 2 tbsp Oyster sauce
  • 1 tbsp Light soy sauce
  • 2 tsp Dark soy sauce
  • 1 tbsp Rice/White vinegar
  • 1 tsp Sesame oil

Chicken Marinade

  • 1 tsp Light soy sauce
  • 1 tsp Sesame oil
  • ¼ tsp Baking soda
  • ½ tsp Corn/potato flour(starch)
  • ¼ tsp White pepper powder


  • First, cut the chicken into thin slices. In a mixing bowl add chicken slices and marinade ingredients, mix well and marinate for 15-20 mins.
  • First of all, prepare the vegetables by cut the garlic, onion and chillies into thin slices. Cut tenderstem broccoli into 2" pieces, cut the stem part into half lengthways .
  • In a small mixing bowl, combine stir fry sauce ingredients, mix well and set aside.
  • In a large pan or wok, heat 1-2 tablespoon of vegetable oil, add garlic and stir for few seconds then place the marinated chicken slices. Stir fry for about 2 mins until cook through.
  • Add onion and tenderstem broccoli and saute for 2-3 mins until the broccoli is tender. Remove from pan and set aside.
  • In a same pan, drizzle a teaspoon of oil, add the noodles and pour the stir fry sauce in. Stir fry for 1 min, then add chilli slices, chicken and broccoli back in. Combine all ingredients and continue cook for another 1-2 minutes. °
  • Transfer to serving plate. You can topped with extra spring onion slices or toasted sesame seeds.
  • Delicious Chicken Broccoli Noodles is ready! Enjoy!


  • Fresh egg noodles can be added straight to pan/wok. If you use dry egg noodles, boil the noodles by the packet instructions. Make sure not to cook the noodles very soft, over boiled noodles in stir fry can make the dish mushy and starchy texture. To prevent the noodles from overcooked, after boiling in hot water, rinse with cold running water and drain the water out. Drizzle a bit of sesame/vegetable oil over the noodles, mix well , so the noodles do not stick to one another. 
  • Marinating the chicken slices with baking soda and corn starch(flour) is called velveting. That is the secret technique of the Chinese restaurants's succulent stir fry meat. This method is widely used in Oriental/Chinese cooking and it locks the meat moisture and keeps the meat juicy and tender when you stir fry it on high heat. 
  • I used large non-stick wok for most of my stir fry noodles. You can use any large wok, pan or skillets. Make sure to prepare all the ingredients and sauce before stir fry and cook the dish with high heat to medium-high heat about 350° to 400° F. 
  • If you like your broccoli soft, you can blanch in boiling water for 1-2 mins before you add in your stir fry. If you like crisp vegetables you can add straight to wok and cook until the texture you prefer.
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