Ingredients:

  • 120ml low-sodium soy sauce
  • 60ml mirin
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 500g chicken breast, thinly sliced into strips
  • 1 tbsp cornstarch
  • 2 tbsp neutral oil
  • 300g fresh Hokkien noodles
  • 1 tsp toasted sesame seeds
  • 1 large bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 2 green onions, sliced

Instructions:

  1. Whisk 1 tablespoon of cornstarch with 1 tablespoon of the soy sauce in a small bowl. Toss the 500g of thinly sliced chicken strips in this mixture.
  2. In a separate jar, combine the remaining 120ml soy sauce, 60ml mirin, 2 tablespoons of brown sugar, 1 tablespoon of grated ginger, and 3 cloves of minced garlic. Whisk until the sugar is dissolved.
  3. Heat 2 tablespoons of neutral oil in your pan over high heat until it starts to shimmer. Add the chicken strips in a single layer and cook for 3 minutes until the edges are golden and the meat is opaque. Remove the chicken from the pan and set it aside.
  4. Add the 1 cup of broccoli florets and 1 medium julienned carrot to the same pan. Stir fry for 2 minutes until the broccoli turns a vibrant, electric green.
  5. Add the thinly sliced bell pepper to the pan. Cook for another 2 minutes until the peppers are slightly softened but still have a snap.
  6. Pour the prepared teriyaki sauce into the pan with the vegetables. Let it bubble for 1 minute until the liquid begins to thicken and look glossy.
  7. Add the 300g of fresh Hokkien noodles directly to the pan. Use tongs to pull the noodles apart and coat them in the sauce.
  8. Return the cooked chicken to the pan. Toss everything together for 2 minutes until the sauce is tacky and clings tightly to the noodles.
  9. Remove from heat and drizzle with 1 teaspoon of toasted sesame oil.
  10. Scatter the sliced green onions and 1 teaspoon of toasted sesame seeds over the top. Serve immediately while the steam is still rising.