# Components:
→ Protein
01 - 1 lb boneless, skinless chicken breast, thinly sliced
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Noodles
05 - 9 oz egg noodles or rice noodles
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 cup snap peas, trimmed
08 - 2 medium carrots, julienned
09 - 2 spring onions, sliced
→ Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp fresh lemon juice
12 - 1 tbsp honey
13 - 1 tbsp oyster sauce
14 - 3 cloves garlic, minced
15 - 1 tbsp fresh ginger, grated
16 - 1 tsp lemon zest
17 - 2 tbsp water
→ For Cooking
18 - 2 tbsp vegetable oil
→ Garnish (optional)
19 - Fresh cilantro or parsley, chopped
20 - Lemon wedges
21 - Toasted sesame seeds
# Method steps:
01 - Combine chicken slices with 2 tablespoons soy sauce, cornstarch, and sesame oil in a bowl. Toss thoroughly and let marinate for 10 minutes.
02 - Prepare noodles according to package directions. Drain, rinse under cold water, and set aside.
03 - Whisk together soy sauce, lemon juice, honey, oyster sauce, minced garlic, grated ginger, lemon zest, and water in a small bowl until blended.
04 - Heat 1 tablespoon vegetable oil in a large wok or nonstick skillet over medium-high heat. Add marinated chicken and stir fry until cooked through, approximately 4 to 5 minutes. Remove from pan and keep warm.
05 - Add remaining 1 tablespoon vegetable oil to the pan. Stir fry bell pepper, snap peas, and carrots for 2 to 3 minutes until tender-crisp.
06 - Return chicken to the pan, incorporate noodles, and pour sauce over. Toss vigorously over high heat until evenly coated and heated through, about 2 minutes.
07 - Stir in sliced spring onions, then remove from heat.
08 - Plate immediately, garnishing with fresh cilantro or parsley, lemon wedges, and toasted sesame seeds if desired.
