Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 8 oz (225 g) egg noodles or lo mein noodles
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 cup (150 g) bell peppers, julienned
  • 1 cup (150 g) carrots, julienned
  • 1 cup (150 g) snap peas or snow peas
  • 3 green onions, sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce (or hoisin for a vegetarian option)
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili garlic sauce (optional)

Instructions:

  1. In a bowl, combine sliced chicken with soy sauce, cornstarch, and sesame oil. Set aside.
  2. Boil water in a pot, cook the noodles according to the package instructions, drain, and set aside.
  3. Heat vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and golden brown, about 5-7 minutes.
  4. Add minced garlic and cook for 30 seconds. Then, add bell peppers, carrots, and snap peas, sautéing until just tender, about 3-5 minutes.
  5. Add the cooked noodles. Pour in the sauce mixture, tossing everything gently to combine for 2-3 minutes until heated and well-coated.
  6. Stir in sliced green onions. Serve hot, garnished as desired.