Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp cornstarch
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp neutral oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • 10 oz dried noodles (Ramen, Udon, or thick wheat noodles)
  • 2 cups snap peas
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Pat the 1.5 lbs of chicken pieces with a paper towel until bone dry. Toss in a bowl with 2 tbsp cornstarch, 0.5 tsp salt, and 0.5 tsp black pepper until every piece is ghostly white and matte.
  2. Prepare your 10 oz of noodles according to the package. Drain 1 minute early so they remain al dente as they will finish cooking in the sauce.
  3. Heat 2 tbsp neutral oil in a large skillet over high heat until it shimmers. Add chicken in a single layer and leave it alone for 3 minutes until a golden crust forms.
  4. Turn the chicken and cook for another 2-3 minutes. Look for the edges to turn opaque and crispy. Remove chicken from the pan and set aside.
  5. In the same pan, add the 4 cloves of minced garlic and 1 tbsp of grated ginger. Sauté for 30 seconds until the fragrance fills the kitchen.
  6. Pour in the 0.25 cup soy sauce, 2 tbsp hoisin, 3 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sriracha. Whisk constantly until the bubbles become large and slow.
  7. Toss in the 2 cups of snap peas. Stir for 60 seconds until they turn a vibrant, neon green but still retain their crunch.
  8. Return the chicken to the pan and add the cooked noodles. Toss vigorously for 1-2 minutes until the sauce transforms into a tight, glossy coating.
  9. Turn off the heat and stir in 1 tsp toasted sesame oil. This prevents the oil from turning bitter.
  10. Top with thinly sliced green onions and 1 tsp toasted sesame seeds. Serve immediately while the chicken is still at peak shatter texture.