Step 1

Work the 2 tablespoons of the water into the sliced chicken with your hands until the liquid is absorbed into the chicken.

Step 2

Evenly coat the chicken with 1 teaspoon of the soy sauce, 1 teaspoon of the oil, and 2 teaspoons of the cornstarch.

Step 3

Set aside to marinate for 20 minutes.

Step 4

Cook the rice noodles according to the package directions.

Step 5

Stir together the dissolved brown sugar mixture, the remaining soy sauce, the dark soy sauce, the fish sauce, the oyster sauce, and the white pepper in a small bowl.

Step 6

Set the brown sugar mixture aside.

Step 7

Heat a wok until it’s close to smoking to prevent the chicken from sticking.

Step 8

Spread 2 tablespoons of the oil around the perimeter of the wok.

Step 9

Sear the chicken for 1 minute on each side until it’s about 90% cooked.

Step 10

Transfer the chicken from the wok and set it aside.

Step 11

If the wok is not clean, wash it to prevent the noodles from sticking.

Step 12

Continue with the wok on high heat and add the remaining 1 tablespoon of the oil, the garlic, and the grated ginger.

Step 13

Add the shallots after a few seconds to let the garlic and ginger become fragrant.

Step 14

Stir fry for 20 seconds.

Step 15

Add the scallions, chili peppers, basil, and Shaoxing wine.

Step 16

Stir-fry for another 20 seconds and add in the cooked rice noodles.

Step 17

Mix everything for 1 minute using a scooping motion to warm the noodles up.

Step 18

Add the sauce mixture and stir-fry at the highest heat until the noodles are uniform in color, about 1 minute.

Step 19

Use a metal spatula to scrape the bottom of the wok to prevent sticking.

Step 20

Add the seared chicken and stir-fry until the chicken is fully cooked through at 165 degrees F, about 1-2 minutes.

Step 21

Serve hot.