Ingredients:

  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 8 oz dried egg noodles
  • 1 lb baby bok choy, ends trimmed and quartered lengthwise
  • 2 tbsp neutral oil
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Whisk together 1/4 cup soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and 1 tsp cornstarch in a small bowl until dissolved.
  2. Toss sliced chicken with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp toasted sesame oil; let marinate for 5–10 minutes.
  3. Boil the dried egg noodles for 5–8 minutes until firm, then drain and set aside.
  4. Heat 1 tbsp neutral oil in a wok or large skillet over medium-high heat until shimmering. Add chicken in a single layer and sear undisturbed for 2 minutes, then stir-fry for another 2–3 minutes until opaque. Remove chicken from pan and set aside.
  5. Add the remaining 1 tbsp oil to the pan. Toss in the bok choy stalks and stir-fry for 60 seconds.
  6. Add the bok choy leaves and cooked noodles to the pan, tossing to combine.
  7. Return the seared chicken to the pan and pour in the prepared stir-fry sauce. Toss over high heat until the sauce thickens into a glossy glaze and coats everything evenly.
  8. Garnish with sliced green onions and toasted sesame seeds before serving.