Simple Chicken Noodle Stir Fry

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  1 tbsp Sesame Oil, Toasted
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  8 Chicken Thigh, Boneless Skinless(904g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 Yellow Onion(110g)
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  1 Broccoli(608g)
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  1 cup Peas, Snow
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  0.5 cup Green Beans
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  1 Bell Pepper(119g)
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  12 Corn, Baby(1080g)
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  2 tsp Garlic
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  3 tbsp Oyster sauce
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  2 tbsp Soy Sauce, Low Sodium
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  1 tbsp Brown sugar
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  15 oz Hokkien Noodles, Dry

Instructions

1. 1Cook the Hokkien noodles according to package directions, drain, and set aside.
2. 2Cut the chicken thighs into bite-sized pieces. Pat dry with paper towels to remove excess moisture.
3. 3Heat the sesame oil in a large wok or frying pan over medium-high heat. Working in three batches, add the chicken pieces and cook 5–7 minutes per batch, stirring occasionally, until golden brown and the internal temperature reaches 165°F. Transfer cooked chicken to a clean plate.
4. 4Return the wok to medium-high heat. Add the onion, broccoli florets, snow peas, green beans, bell pepper, and baby corn. Stir-fry for 4–5 minutes over medium-high heat until the vegetables begin to soften but remain crisp-tender, with bright color.
5. 5Add the fresh garlic to the wok and stir continuously for 30 seconds until fragrant.
6. 6Return the cooked chicken to the wok. Add the oyster sauce, soy sauce, and brown sugar. Toss everything to combine, cooking for 1 minute over medium-high heat.
7. 7Add the cooked noodles to the wok and stir gently for 2–3 minutes over medium heat until the noodles are heated through and the vegetables are bright and tender.
8. 8Divide the stir-fry evenly into 6 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.