Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
  • 8 oz (225 g) egg noodles or rice noodles
  • 2 tablespoons (30 mL) vegetable oil
  • 1 cup (150 g) bell peppers, sliced (any color)
  • 1 cup (150 g) broccoli florets
  • 1 medium carrot, julienned
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons (45 mL) soy sauce
  • 1 tablespoon (15 mL) oyster sauce (optional for added depth)
  • 1 tablespoon (15 g) sugar
  • 1 tablespoon (15 mL) cornstarch mixed with 2 tablespoons (30 mL) water (for thickening)
  • Salt and pepper, to taste
  • 2 green onions, sliced (for garnish, optional)
  • Sesame seeds (for garnish, optional)

Instructions:

  1. Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente (about 4-5 minutes). Drain and set aside.
  2. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Season the sliced chicken with salt and pepper. Add the chicken to the hot oil and stir-fry until golden brown and cooked through (about 5 minutes). Remove from the pan.
  3. In the same pan, add the remaining tablespoon of oil. Add garlic and ginger, sauté for 30 seconds until fragrant. Add bell peppers, broccoli, and carrot; stir-fry for about 3-4 minutes until vegetables are tender but still crisp.
  4. Return the chicken to the pan with the vegetables. In a small bowl, whisk together soy sauce, oyster sauce, sugar, and cornstarch mixture. Pour the sauce over the chicken and vegetables, stirring continuously until the sauce thickens (about 1-2 minutes).
  5. Add the cooked noodles to the pan. Toss everything together until well combined and heated through.
  6. Serve hot, garnished with green onions and sesame seeds if desired.