Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cut into bite-sized pieces
  • 1 tbsp (15ml) vegetable oil
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • ¼ cup (60ml) soy sauce
  • 3 tbsp (45ml) honey
  • 1 tbsp (15ml) oyster sauce
  • 1 tbsp (15ml) rice vinegar
  • 4 cloves (12g) garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 1 tbsp (8g) cornstarch mixed with 2 tbsp (30ml) cold water
  • 12 oz (340g) dried egg noodles
  • 2 stalks (30g) green onions, sliced
  • 1 tbsp (8g) toasted sesame seeds
  • 1 tsp (5ml) sesame oil

Instructions:

  1. Prep the noodles. Boil a large pot of salted water. Cook your egg noodles according to the package, but remove them 2 minutes early. Drain them and immediately toss with a drop of sesame oil. Note: This keeps them from clumping while you finish the chicken.
  2. Mix the glaze. In a small bowl, whisk together the soy sauce, honey, oyster sauce, rice vinegar, minced garlic, and grated ginger.
  3. Sear the chicken. Heat vegetable oil in a large non stick skillet or wok over medium high heat. Add chicken pieces in a single layer. Cook without moving for 3 minutes until a golden brown crust forms, then flip and cook for another 2-3 minutes until cooked through.
  4. Aromatics burst. Lower the heat to medium. If you didn't put the garlic and ginger in the sauce, stir them in now and sauté for 30 seconds. Note: Don't let them turn dark brown or they'll taste bitter.
  5. Pour the sauce. Pour in the sauce mixture. Stir and let it come to a bubble.
  6. Thicken the glaze. Whisk in the cornstarch slurry. Stir constantly for 1-2 minutes until the sauce becomes a thick, glossy glaze that coats the back of a spoon.
  7. The final toss. Add the under cooked noodles to the skillet. Toss vigorously with tongs for 2 minutes until the noodles absorb the sauce and look shiny.
  8. Finish and serve. Remove from heat immediately. Garnish with sliced green onions and toasted sesame seeds.