Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 1 lb chicken breast, thinly sliced into strips
  • 8 oz fresh stir fry noodles
  • 2 cups broccoli florets, bite-sized
  • 1 large red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 1 cup snap peas, trimmed
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil
  • 2 stalks green onions, sliced

Instructions:

  1. Whisk all savory glaze ingredients (soy sauce, oyster sauce, sesame oil, brown sugar, sriracha, and cornstarch) in a small bowl until the cornstarch is fully dissolved.
  2. Boil the stir fry noodles according to package instructions, drain, and rinse with cold water to prevent sticking. Set aside.
  3. Heat 1 tbsp of neutral oil in a wok or large skillet over medium-high heat until shimmering.
  4. Add the chicken strips in a single layer and sear until they develop a golden-brown exterior.
  5. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant. Remove protein from the pan and set aside.