Step 1

Cut chicken breast into thin slices. Mix with cornstarch, salt and water until well incorporated. Pour in sesame oil. Stir to coat evenly.

Step 2

Mix light soy sauce, dark soy sauce, oyster sauce and black pepper. Set aside.

Step 3

Heat up a wok/skillet until very hot. Add 1 tablespoon of oil (see note 4 if using non-stick cookware). Stir in the chicken slices. Fry until they lose the pinkness and turn pale (do not overcook). Dish out.

Step 4

Pour the remaining 1 tablespoon of oil into the wok. Sizzle garlic, fresh chili and the white part of the scallion until fragrant. Put in noodles. Stir fry for 1 minute or so.

Step 5

Add the chicken, bok choy and bean sprouts then pour in the sauce mixture. Toss and mix until the seasoning is evenly distributed and everything becomes piping hot.

Step 6

Garnish with the green part of the scallion. Dish out and serve immediately. Drizzle some homemade chili oil over if you wish.