Step 1

Combine chicken with 1 Tbsp light Thai soy sauce and garlic. Marinate for at least 20 minutes and up to 1 day.

Step 2

Whisk together sweet dark soy sauce, light soy sauce, and sugar. Set aside.

Step 3

Heat a wok over medium-high heat. When wok is hot, add in chicken and marinade. (The marinade will simmer and “cook” with the chicken, so don’t worry about anything raw remaining.) Bring to a simmer and cook, stirring frequently, until most of the marinade has cooked off and chicken is about halfway cooked.

Step 4

Add 2 tsp of sauce and broccoli (if using Chinese broccoli, add it all at once; if using the substitute, add baby broccoli now but reserve baby spinach).

Step 5

Saute until broccoli is nearly tender and chicken is nearly cooked through, 3 to 4 minutes. (Note: if the pan starts to look dry, add a splash of cooking oil as everything cooks.)

Step 6

Add remaining sauce and noodles (and baby spinach if using).

Step 7

Keep cooking everything together, tossing it constantly, until the noodles are warmed through and coated in sauce, 1 to 3 minutes more.

Step 8

Serve warm.