Combine the garlic, sliced Fresno chili, chopped cilantro, lime zest, grated ginger, sesame seeds, toasted sesame oil, soy sauce, rice vinegar, and honey in a 2-cup liquid measuring cup or small mixing bowl and stir until well blended.
Pour half of the sauce into a bowl, add the chicken pieces, cover, and marinate in the refrigerator for 30 minutes; refrigerate the remaining half of the sauce to use as the stir-fry sauce.
After marinating, drain the chicken in a colander and discard the marinade from the chicken bowl.
Heat half of the vegetable oil in a nonstick pan or wok over high heat until shimmering. Fry half the chicken until cooked through and lightly browned, about 2–4 minutes per side depending on piece size. Remove and set aside. Wipe the pan clean with a paper towel.
Repeat with the remaining oil and chicken, cooking until done, then remove and set aside with the first batch.
Wipe the pan again, add the broccoli florets and 1/2 cup cold water, bring to a boil, and cook uncovered, stirring occasionally, until the water has evaporated and the broccoli is tender-crisp, about 3–4 minutes.
Return the cooked chicken to the pan with the broccoli.
Add the cooked Hokkien noodles directly from the packet to the pan and toss to combine; they will separate as they warm and get coated with sauce.
Whisk the corn starch into the reserved sauce until smooth, then pour the sauce into the pan with the chicken, broccoli, and noodles.
Bring the sauce to a full boil in the pan to thicken, stirring constantly, then remove the pan from the heat.
Sprinkle the chopped mint leaves over the stir-fry and serve immediately.
