Ingredients:

  • 1.25 lbs chicken breast, sliced into thin bite-sized strips
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 10 oz dry ramen or udon noodles
  • 6 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp hoisin sauce
  • 1 tsp rice vinegar
  • 1 tsp chili garlic sauce
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 3 green onions, sliced
  • 1 tbsp neutral cooking oil
  • 0.25 tsp salt
  • 0.25 tsp white pepper

Instructions:

  1. In a mixing bowl, toss the sliced chicken breast with cornstarch, toasted sesame oil, salt, and white pepper until evenly coated. This velveting technique ensures the meat stays juicy.
  2. Boil a large pot of water and cook the noodles according to package instructions, but drain them 1 minute early to maintain an al dente texture. Do not rinse; the surface starch helps the sauce adhere.
  3. In a small bowl, whisk together the minced garlic, low-sodium soy sauce, honey, hoisin sauce, rice vinegar, and chili garlic sauce until emulsified.
  4. Heat a wok or large skillet over high heat with neutral oil. Add the chicken strips in a single layer and sear undisturbed for 3-4 minutes until golden and charred on the edges. Remove chicken from the pan and set aside.
  5. Add the broccoli florets, sliced red bell pepper, and the white parts of the green onions to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  6. Lower the heat slightly and add the 6 cloves of minced garlic. Stir fry for exactly 30 seconds until the aroma is punchy and fragrant.
  7. Pour the prepared sauce over the chicken and vegetables. Add the cooked noodles and toss vigorously over high heat for 1-2 minutes until the sauce reduces into a sticky glaze that coats every strand. Garnish with the green parts of the onions and serve immediately.