Instructions

1. 1

   Place the diced chicken breast in a bowl. Add 1 tablespoon of light soy sauce, 1/2 teaspoon of white pepper, 1 teaspoon of garlic powder, and 1 heaped tablespoon of cornflour. Mix thoroughly by hand until the chicken is well coated.

   ⏱️ 5 min

   
2. 2

   In a separate bowl, combine 2 tablespoons of light brown sugar, 1 tablespoon of dark soy sauce, 4 tablespoons of light soy sauce, and 1 tablespoon of rice vinegar. Add 100 ml of water and 1 tablespoon of cornflour. Whisk the sauce until all ingredients are dissolved and there are no crunchy bits from the sugar.

   ⏱️ 3 min

   
3. 3

   Heat a wok or large pan over medium-high heat with 1 tablespoon of olive oil. Swirl the oil to coat the pan. Add the marinated chicken pieces to the hot pan in batches to avoid overcrowding. Cook until the chicken is crispy on the edges and cooked through, about 5-7 minutes per batch. Remove the cooked chicken from the pan and set aside.

   ⏱️ 7 min

   
4. 4

   Add 1 tablespoon of olive oil to the same pan if needed. Add the chopped fresh garlic. Then add the tender stem broccoli florets, sliced carrots, sliced mushrooms, and chopped white onion. Stir-fry the vegetables until they start to soften, about 3-5 minutes.

   ⏱️ 5 min

   
5. 5

   Pour all of the prepared sauce into the pan with the vegetables. Add all the cooked chicken back into the pan. Squeeze fresh lime juice from half a lime over the mixture. Add the 3 packets of easy wok medium noodles. Drizzle with 1 teaspoon of sesame oil.

   ⏱️ 3 min

   
6. 6

   Toss all ingredients together in the wok until everything is well combined, coated in the sauce, and heated through. Serve immediately.

   ⏱️ 2 min

   

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Nutrition Facts (per serving)