2-3large chicken breastscut into bite-sized chunks
2tablespoonsoilUse something with a high smoke point. I like avocado oil for this.
3cupsbroccoli florets
2cupsshredded cabbage
8-10ozrice noodlespre-soaked
Instructions
Combine the soy sauce, honey, sriracha, mirin, rice vinegar, corn starch, and water. Mix until combined and there are no lumps left.
Place the sauce in a bowl or a large baggie with the chicken chunks. Let marinate for 10-15 minutes.
Place the oil into a large non-stick frying pan or a well-seasoned wok and let preheat over medium-high to high heat until it is hot and shimmering.
Using tongs, take the chicken out of the marinade/sauce mixture, and quickly stir fry. You may have to do this in two batches. You don't want your pan completely full.
Quickly stir-fry the chicken until the outsides are no longer pink. Add in the broccoli, cabbage, and pre-soaked noodles. Add in some of the excess sauce/marinade, and stir fry for 4-5 minutes, or until vegetables are cooked and sauce is thickened. Repeat with the rest of the ingredients if necessary.