Notes: Prepare the chicken ahead of time and go ahead and cut it into small pieces before cooking. This will ensure it cooks up much faster and also makes sure every piece is just as flavorful as the one before it.
Notes: I use very little oil, sugar, and sodium in my sauce.
Notes: I recommend cooking in a wok because you get more even cooking, and you can fill up the pan with all the ingredients more easily. A large pan will work too, but make sure it has higher sides if possible, so the ingredients don’t spill out.
Notes: Flat rice noodles work best in this dish, but if you don’t have them, fettuccine pasta will work too. Make sure to only cook them to al dente and don’t overcook or they will become chewy and clumpy.