1/2 - 2/3cupswaterplus more as needed to thin out sauce
1/2teaspoonred chili flakes or Sriracha sauceoptional, to taste
toasted sesame seedsfor garnish
thinly sliced green onionsfor garnish
Season chicken with salt, black pepper and 1/2 teaspoon sesame oil. Set aside.
Prepare the noodles according to package directions. Drain and set aside.
Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through, about 4-5 minutes. Transfer to a plate.
Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots and, bell pepper. Cook until the vegetables are just crisp tender, about 2-3 minutes.
Meanwhile, whisk together the soy sauce, brown sugar, remaining 1/2 teaspoon sesame oil, Hoisin sauce, cornstarch and water. Stir into pan along with the cooked chicken and prepared noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
Serve hot topped with sesame seeds and green onions, if desired.
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