Ingredients
Equipment
Method
- In a bowl, combine chicken pieces with 2 tablespoons soy sauce, cornstarch, and 1 tablespoon sesame oil. Toss to coat evenly.
- In a separate bowl, whisk together chicken broth, honey, 3 tablespoons soy sauce, oyster sauce, rice vinegar, minced garlic, and grated ginger. Set aside.
- Cook egg noodles according to package directions. Drain and set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
- Pour the prepared sauce into the skillet with the chicken. Bring to a simmer and cook for 2-3 minutes, stirring, until the sauce thickens and coats the chicken.
- Add the cooked noodles to the skillet and toss to combine with the chicken and sauce. Cook for another 1-2 minutes until the noodles are heated through.
- Serve immediately, garnished with sliced scallions and toasted sesame seeds.
Notes
You can adjust the sweetness by adding more or less honey. For a spicier kick, add a pinch of red pepper flakes to the sauce.