Directions
- 1Marinate the sliced chicken in a bowl with egg white, cornstarch, soy sauce, and pepper for at least 15 minutes.
- 2Mix oyster sauce, dark soy sauce, sugar, and fish sauce in a small bowl for the sauce.
- 3Separate fresh noodles by rolling and pulling them apart. If using dry noodles, boil according to package directions, drain, rinse, and toss in oil.
- 4Preheat a wok over medium-high heat, add 1 Tbsp oil, and stir-fry chicken until cooked through; remove.
- 5Add 1 Tbsp oil to the wok, scramble eggs until cooked, then add more oil, gailan, and garlic; stir-fry until gailan is tender; remove.
- 6Add another Tbsp oil, sear noodles until charred, add sauce and stir-fry until coated.
- 7Add the chicken, egg, and vegetables back to the wok and stir-fry until heated through.
- 8Stir in vinegar, turn off the heat, and enjoy!
Ingredients
- 8 oz Boneless Skinless chicken breast
- 1 Egg White
- 1 tsp Cornstarch
- 1 Tbsp Soy Sauce
- 0.25 tsp Pepper
- 2 Tbsp Oyster Sauce
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Sugar
- 1 tsp Fish Sauce
- 16 oz Fresh Wide Rice Noodles
- 3 Tbsp Avocado Oil
- 2 Eggs
- 3 cloves Garlic
- 5 oz Gailan or Baby Bok Choy
- 1 Tbsp Distilled White Vinegar or Rice Vinegar
Equipment
wok or large panbowlcutting boardknifespatula
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