Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, sliced into strips
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon cornstarch (8g)
  • 8 oz (225g) Asian egg noodles or rice noodles
  • 2 tablespoons vegetable oil (30ml)
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 bell pepper, sliced (red or yellow)
  • 1 cup broccoli florets (about 150g)
  • 1 medium carrot, julienned
  • 3 green onions, chopped
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon oyster sauce (15ml)
  • 1 tablespoon sesame oil (15ml)
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, combine the chicken strips, soy sauce, and cornstarch. Mix well and let it marinate for 10 minutes.
  2. Cook the noodles according to package instructions. Drain and set aside.
  3. Preheat the wok or skillet over medium-high heat and add vegetable oil.
  4. Add marinated chicken to the wok. Sauté until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
  5. In the same wok, add garlic and ginger; sauté for 30 seconds until fragrant. Add bell pepper, broccoli, and carrot; stir-fry for about 3-4 minutes until tender-crisp.
  6. Return the chicken to the wok, add cooked noodles, and pour in soy sauce, oyster sauce, and sesame oil. Toss to combine and heat through.
  7. Stir in green onions, and season with salt and pepper to taste. Serve hot.