Step 1

Dice chicken breasts into bite sized cubes. Marinate with 1/2 of minced garlic and 1 tablespoon less sodium soy sauce.

Step 2

Cut up vegetables. 4 cups is just a suggestion, your amount of vegetables can be larger.

Step 3

Boil egg noodles in water for 3-4 minutes. Remove and rinse under cold water. Set aside for later.

Step 4

In a small bowl, combine 1 tablespoon oyster sauce with 1 tablespoon less sodium soy sauce.

Step 5

Heat up a wok (or pan) on medium-high heat and add 1 tablespoon light olive oil. When heated, add chicken.

Step 6

Cook chicken until opaque, about 4-5 minutes. While chicken is cooking, it will leak juices. When the chicken is fully cooked, remove chicken, leaving juices in the wok.

Step 7

Add noodles into the wok. Heat noodles until they fully absorbed the chicken juice, about 2 minutes. Remove noodles and set aside.

Step 8

Add 1 tablespoon light olive oil to the wok. When heated, add the vegetables. Sauté until they're wilted, reduced, and covered with oil, about 2 minutes.

Step 9

Add in noodles and sauce. Thoroughly incorporate all ingredients. Turn off heat and add chicken.