Ingredients:

  • 1.25 lb chicken breast, sliced into thin bite-sized strips
  • 2 tbsp cornstarch
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 tbsp soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 6 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sriracha
  • 12 oz dried egg noodles
  • 2 tbsp neutral oil
  • 2 cups shredded carrots
  • 2 cups snap peas
  • 3 stalks green onions, sliced into 1-inch pieces

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the noodles for 1 minute less than the package directions.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, ginger, and sriracha.
  3. Toss the sliced chicken with cornstarch, salt, and pepper until lightly coated.
  4. Heat 1 tbsp of neutral oil in a wok or heavy-bottomed skillet over medium-high heat. Add chicken in a single layer, searing undisturbed for 2-3 minutes until golden brown, then stir-fry for 2 more minutes until cooked through. Remove chicken from the pan and set aside.
  5. Add the remaining 1 tbsp of oil to the same pan. Stir-fry the shredded carrots, snap peas, and the white parts of the green onions for 3 minutes until vibrant.
  6. Pour in the sauce mixture and simmer for 1 minute until the sauce thickens into a glossy glaze.
  7. Return the seared chicken to the pan and add the drained noodles. Toss vigorously with tongs until everything is evenly coated in the sauce.