16 oz dried egg noodles, cooked according to package instructions
1 tablespoon olive oil
¾ pound chicken breasts (boneless and skinless, cut into small pieces)
1 bell pepper, sliced
3 green onions, sliced, for garnish
Sauce:
1 tablespoon Dynasty Sesame Oil
⅓ cup Kikkoman Soy Sauce
1 tablespoon Dynasty Sriracha Chili Sauce
¼ cup Dynasty Hoisin Sauce
2 cloves garlic, minced
1 teaspoon grated ginger
½ cup chicken broth
black pepper, to taste
Directions
Add all the sauce ingredients together to a bowl and whisk until combined.
Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the bell pepper and cook for a couple more minutes.
Add the noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.
