Mushrooms Recipe

Honey & Soy Chicken Stir Fry with Mushrooms and Hokkien Noodles

April 26, 2016

Honey & Soy Chicken Stir Fry with Mushrooms and Hokkien Noodles 0 5 0


  • Prep 15 mins
  • Cook 15 mins
  • 15 mins

    15 mins

    30 mins

  • Serve 4 Servings


3cm piece of ginger, finely grated

2 garlic cloves, finely grated

2tbs honey

1/3 cup light salt-reduced soy sauce

1tbs toasted sesame seeds, plus extra to serve

2tbs peanut oil

1 red onion, sliced

400g chicken breast, thinly sliced

400g button mushrooms, sliced

1 red capsicum, chopped

100g snow peas, blanched

440g thin Hokkien noodles

Optional: Sliced chilli and salt-reduced soy sauce to serve


1Combine ginger, garlic, honey, soy and sesame in a bowl. Set aside.

2Place noodles in a bowl. Place capsicum and snow peas in a separate bowl. Cover both with boiling water and set aside for 3 minutes. Drain.

3Heat half the oil in a wok over high heat. Add onion and mushrooms stirring constantly for 3 minutes until softened and slightly brown. Add snow peas and capsicum, cook for 2 more minutes, then set aside. Reheat the remaining oil until smoking. Add chicken and cook for 4 minutes, stirring frequently until cooked through. Add soy sauce mixture and leave to bubble for 2 minutes, to thicken slightly.

4Return all vegetables and blanched noodles to wok. Toss to coat and sprinkle with extra sesame seeds. Serve with sliced chilli and light soy sauce.