Hoisin sauce began as a Cantonese seafood dip in the 1800s—fermented soybeans, not fish, give it that signature sticky sweetness.
Sticky Hoisin Chicken & Broccoli Noodles
Indulge in a delightful one-pan wonder with our Sticky Hoisin Chicken & Broccoli Noodles! Juicy chicken and vibrant broccoli mingle with tender egg noodles, all coated in a sweet and savory hoisin glaze that’ll have your taste buds dancing. Perfect for a quick weeknight meal, this dish is not only packed with protein but also delivers a burst of flavor in every bite!
Prep
5
min
Cook
15
min
Serves
3
people
Level
beginner
The Story
Hoisin sauce itself is a fusion accident—Cantonese cooks in 1940s Hong Kong repurposed a fermented soybean paste originally destined for seafood, slapped it onto roasted meats, and accidentally invented the sticky-sweet glaze that now smothers everything from Peking duck to this distinctly British-takeaway chicken and noodle knockoff that owes more to Wong Kei than any actual dynasty.
Regional Twist
In Guangzhou's street stalls, they'd ditch the light soy for dark soy sauce and add a spoonful of fermented black beans alongside the hoisin, giving the broccoli a deeper, almost smoky backbone that regular supermarket hoisin simply can't achieve alone.
📝 Ingredients
Serves 3🥬Fresh Produce(1)
- 1 large head of Broccoli, separated into Florets
🥩Meat & Seafood(1)
- 500g Chicken Breast, diced (1.1 lbs)
🫙Pantry Staples(1)
- 400g cooked Egg Noodles (14.1 oz)
🍯Sauces & Condiments(2)
- 150g Hoisin Sauce (about 6tbsp) (5.29 oz)
- 30ml light Soy Sauce (1.01 fl oz)
📦Other(1)
- Sesame Seeds, optionaloptional
Nutrition (per serving)
Calories
645
Protein
65g
Carbs
69g
Fat
12g
👨🍳 Instructions
- 1
Spray a pan well with some cooking spray then add in your chicken and allow to cook over a high heat for about 5 minutes or until slightly golden and cooked all the way through.
- 2
Once your chicken is fully cooked add in your broccoli and allow to cook until it’s tender and slightly crisped at the edges.
- 3
Next add in your garlic granules and fry for a couple minutes before adding in both the soy and hoisin sauces, along with a good splash of water; give the chicken and broccoli a good stir and allow to bubble for a couple of minutes.
- 4
Finally add in your cooked noodles, stir really well and add a little more water if you’d like them saucier. Taste for seasoning, top with sesame seeds if you’re using them, and enjoy.
💡 Pro Tips
- ✓Cut chicken breast into 1.5-2cm cubes and pat completely dry before cooking to achieve a Maillard reaction at 330°F+ surface temperature, creating golden color in 4-5 minutes rather than steaming.technique1.5-2cm cubes, 330°F+ surface temp, 4-5 minutes
- ✓Add broccoli after chicken reaches 165°F internal temp, then cook for exactly 3-4 minutes over high heat; this allows florets to develop charred edges (caramelization) while retaining 15-20% firmness and avoiding mushy texture.timing3-4 minutes, 165°F chicken baseline
- ✓Mix hoisin and soy sauce with 60ml water (not more) before adding to create a 1:1.5 hoisin-to-liquid ratio; this prevents over-dilution of umami compounds and allows the sauce to coat noodles rather than pool beneath them.ingredient60ml water, 1:1.5 hoisin-to-liquid ratio
- ✓Toast sesame seeds in a dry pan for 90-120 seconds at medium heat before plating to release nutty volatiles (sesame oil compounds) that evaporate when added to hot dish; add after plating instead.technique90-120 seconds, medium heat
- ✓Simmer the sauced dish for exactly 2 minutes to reduce liquid by 25-30% and allow starches in noodles to absorb 40% of the liquid, creating a glossy coating rather than a runny consistency.timing2 minutes, 25-30% reduction, 40% starch absorption
Share this recipe
Prep
5
min
Cook
15
min
Serves
3
people
Level
beginner
Share this recipe
Hoisin sauce began as a Cantonese seafood dip in the 1800s—fermented soybeans, not fish, give it that signature sticky sweetness.
Sticky Hoisin Chicken & Broccoli Noodles
Indulge in a delightful one-pan wonder with our Sticky Hoisin Chicken & Broccoli Noodles! Juicy chicken and vibrant broccoli mingle with tender egg noodles, all coated in a sweet and savory hoisin glaze that’ll have your taste buds dancing. Perfect for a quick weeknight meal, this dish is not only packed with protein but also delivers a burst of flavor in every bite!
The Story
Hoisin sauce itself is a fusion accident—Cantonese cooks in 1940s Hong Kong repurposed a fermented soybean paste originally destined for seafood, slapped it onto roasted meats, and accidentally invented the sticky-sweet glaze that now smothers everything from Peking duck to this distinctly British-takeaway chicken and noodle knockoff that owes more to Wong Kei than any actual dynasty.
Regional Twist
In Guangzhou's street stalls, they'd ditch the light soy for dark soy sauce and add a spoonful of fermented black beans alongside the hoisin, giving the broccoli a deeper, almost smoky backbone that regular supermarket hoisin simply can't achieve alone.
📝 Ingredients
Serves 3🥬Fresh Produce(1)
- 1 large head of Broccoli, separated into Florets
🥩Meat & Seafood(1)
- 500g Chicken Breast, diced (1.1 lbs)
🫙Pantry Staples(1)
- 400g cooked Egg Noodles (14.1 oz)
🍯Sauces & Condiments(2)
- 150g Hoisin Sauce (about 6tbsp) (5.29 oz)
- 30ml light Soy Sauce (1.01 fl oz)
📦Other(1)
- Sesame Seeds, optionaloptional
Nutrition (per serving)
Calories
645
Protein
65g
Carbs
69g
Fat
12g
👨🍳 Instructions
- 1
Spray a pan well with some cooking spray then add in your chicken and allow to cook over a high heat for about 5 minutes or until slightly golden and cooked all the way through.
- 2
Once your chicken is fully cooked add in your broccoli and allow to cook until it’s tender and slightly crisped at the edges.
- 3
Next add in your garlic granules and fry for a couple minutes before adding in both the soy and hoisin sauces, along with a good splash of water; give the chicken and broccoli a good stir and allow to bubble for a couple of minutes.
- 4
Finally add in your cooked noodles, stir really well and add a little more water if you’d like them saucier. Taste for seasoning, top with sesame seeds if you’re using them, and enjoy.
💡 Pro Tips
- ✓Cut chicken breast into 1.5-2cm cubes and pat completely dry before cooking to achieve a Maillard reaction at 330°F+ surface temperature, creating golden color in 4-5 minutes rather than steaming.technique1.5-2cm cubes, 330°F+ surface temp, 4-5 minutes
- ✓Add broccoli after chicken reaches 165°F internal temp, then cook for exactly 3-4 minutes over high heat; this allows florets to develop charred edges (caramelization) while retaining 15-20% firmness and avoiding mushy texture.timing3-4 minutes, 165°F chicken baseline
- ✓Mix hoisin and soy sauce with 60ml water (not more) before adding to create a 1:1.5 hoisin-to-liquid ratio; this prevents over-dilution of umami compounds and allows the sauce to coat noodles rather than pool beneath them.ingredient60ml water, 1:1.5 hoisin-to-liquid ratio
- ✓Toast sesame seeds in a dry pan for 90-120 seconds at medium heat before plating to release nutty volatiles (sesame oil compounds) that evaporate when added to hot dish; add after plating instead.technique90-120 seconds, medium heat
- ✓Simmer the sauced dish for exactly 2 minutes to reduce liquid by 25-30% and allow starches in noodles to absorb 40% of the liquid, creating a glossy coating rather than a runny consistency.timing2 minutes, 25-30% reduction, 40% starch absorption