Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 cup soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 2 tbsp water
  • 8 oz dried Chinese wheat noodles
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets
  • 1 medium carrot, julienned
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. Bring a pot of salted water to a boil for the noodles.
  2. Heat 1 tbsp of vegetable oil in a wok until shimmering. Add the marinated chicken in a single layer, sear undisturbed for 2 minutes until golden, then toss until cooked through. Remove chicken from the pan and set aside.
  3. Add the remaining 1 tbsp of oil to the pan. Toss in carrots, broccoli, and red bell pepper, stirring constantly for 2-3 minutes. Stir in minced garlic and grated ginger, cooking for 30 seconds.
  4. Cook wheat noodles in boiling water for 1 minute less than package directions. Drain and add noodles to the wok with the vegetables.
  5. Pour the whisked stir fry sauce over the mixture and return the chicken to the pan. Toss on high heat for 1-2 minutes until the sauce thickens into a glossy glaze.