INGREDIENTS​

• 1 piece chicken breast - about 180g give or take
• ½ tablespoon cornflour
• 1 pinch salt
• 1 tablespoon water
• 1 teaspoon sesame oil

For the sauce​

• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 pinch black pepper

For the stir fry​

• 2 tablespoon vegetable or olive oil - divided
• 2 shallots , chopped whole stem - white and green parts divided
• 2 cloves garlic, sliced
• Fresh chilli, sliced - to taste
• 1 head bok choy, sliced - see notes for other options
• 80 g bean sprouts - about 1½ cup
• 400 g ready-to-fry chow mein noodles/Chinese egg noodles - if using uncooked ones follow directions on packet

INSTRUCTIONS​

• Cut chicken breast into thin slices. Mix with cornflour, salt and water until well incorporated. Pour in sesame oil. Stir to coat evenly.
• Mix light soy sauce, dark soy sauce, oyster sauce and black pepper. Set aside.
• Heat up a wok/skillet until very hot. Add 1 tablespoon of oil . Stir in the chicken slices. Fry until they lose the pinkness and turn pale (do not overcook). Place on a dish .
• Pour the remaining 1 tablespoon of oil into the wok. Sizzle garlic, fresh chili and the white part of the shallot, heat until fragrant. Add noodles to pan. Stir fry for 1 minute or so.
• Add the chicken back in , bok choy and bean sprouts then pour in the sauce mixture. Toss and mix until the seasoning is evenly distributed and everything becomes piping hot.
• Garnish with the green part of shallots

• NOTES​

  1. Apart from chicken, you may also use pork, beef or prawns . For vegetarian and vegan diets, egg and tofu are great alternatives.
  
  2. Please feel free to use other types of crunchy vegetables, such as celery, cabbage, carrot, snow peas, baby corn, bamboo shoot, capsicum , etc. I sometimes basically add all of the above. Add to pan after chicken first cook