Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon (15 ml) soy sauce, low sodium preferred
  • 1 tablespoon (15 ml) Shaoxing wine or dry sherry (optional)
  • 1 teaspoon (5 ml) cornstarch
  • 1/2 teaspoon (2.5 ml) sesame oil
  • 1/4 teaspoon (1.25 ml) white pepper
  • 1/4 cup (60 ml) soy sauce, low sodium preferred
  • 2 tablespoons (30 ml) oyster sauce (or vegetarian oyster sauce alternative)
  • 2 tablespoons (30 ml) rice vinegar
  • 2 tablespoons (30 ml) honey or maple syrup
  • 1 tablespoon (15 ml) sesame oil
  • 1 teaspoon (5 ml) cornstarch
  • 1/2 teaspoon (2.5 ml) ground ginger
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional, for heat)
  • 1 pound (450g) dried egg noodles (or udon noodles), cooked according to package directions
  • 2 tablespoons (30 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, peeled and minced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup (100g) broccoli florets
  • 1/2 cup (50g) sliced carrots
  • 2 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish

Instructions:

  1. In a bowl, combine the chicken with the marinade ingredients. Mix well and set aside for at least 15 minutes (or up to 1 hour in the refrigerator).
  2. In a separate bowl, whisk together all the sauce ingredients until smooth. Set aside.
  3. Cook the noodles according to package directions. Drain and rinse with cold water to stop the cooking process. Toss with a little sesame oil to prevent sticking.
  4. Heat vegetable oil in a wok or large skillet over high heat. Add garlic and ginger and stir-fry for about 30 seconds, until fragrant. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes.
  5. Add the bell peppers, broccoli, and carrots to the wok. Stir-fry until crisp-tender, about 3-5 minutes.
  6. Pour the sauce over the chicken and vegetables. Bring to a simmer and cook until the sauce thickens slightly, about 1-2 minutes. Add the cooked noodles and toss to coat evenly.
  7. Garnish with green onions and sesame seeds. Serve immediately.