Ingredients
12ozrice stick noodlesdry
2tbsppeanut oildivided
1lbboneless skinless chicken breastscut into bite-sized pieces
5cupsChinese broccolichopped into bite-sized pieces with the stems and leaves separated
3clovesgarlicpeeled and minced
2eggswhisked
3tbspdark sweet soy sauce
1tbspoyster sauce
1tbspsoy sauce
1tbsprice wine vinegar
2tspsugar or honey
1tspchili garlic sauceto taste
Preparation
Prepare noodles al dente according to package instructions. Wait for 3 to 5 minutes until they are soft and al dente, then drain the water and set the noodles aside until ready to use.
Meanwhile, heat 1 Tablespoon oil in a large saute pan or wok over high heat.
Stir in the chicken and Chinese broccoli stems and garlic and cook for 4 to 6 minutes, flipping and stirring occasionally, until the chicken is just cooked through.
Transfer the mixture to a separate plate and set aside.
Add 1 teaspoon of the remaining oil to the saute pan or wok.
Add the eggs, and quickly scramble them, stirring occasionally, until they are cooked.
Add in the remaining 2 teaspoons oil, the cooked noodles, chicken and broccoli stems, broccoli leaves, stir-fry sauce, and give the mixture a good toss until everything is combined.
Continue cooking for 2 to 3 more minutes, tossing frequently. Taste and season with salt and pepper if needed.
Serve immediately, with optional garnishes if desired.
Whisk all ingredients together until combined. If you’d like to add in some heat, add in 1 to 2 teaspoons chili garlic sauce to taste.
