For the Chicken Marinade:
- 250 grams / 8.81 ounces boneless and skinless Chicken Breasts (or thighs) – cleaned, pat-dried, thinly sliced into bite-sized pieces
- 1 TSP Corn Starch
- 2 TSP Shao Xing Rice Wine
- 1.5 TSP Low Sodium Light Soy Sauce
- ½ TSP Sesame Oil
- ¼ TSP ground White Pepper
- ¼ TSP Kosher Salt (use a little less than half the amount if using iodized table salt)
For the Stir-fry Sauce:
- 2 TBLS Low Sodium Light Soy Sauce
- 1 TSP Dark Soy Sauce
- ½ TSP White Sugar
- 1 TSP Oyster Sauce
For the Chicken Chow Fun Stir-fry:
- 350 grams/12.35 ounces fresh Flat Wide Rice Noodles
- ½ TSP Sweet Dark Soy Sauce (the thick and viscous type such as a Thai one or kecap manis)
- 1 TBLS Dark Soy Sauce
- ¼ TSP White Sugar
- 3 TBLS + 2 TSP Canola or Peanut Oil (or any other neutral flavored oil with a high smoke point)
- ½ Yellow Onion – sliced
- 5 Garlic cloves – minced
- 1 TBLS minced Ginger
- 2–10 Red Chilies (I used Bird’s Eye, but any hot red chilies will work), to taste – chopped
- 1 Spring Onion – cut into 1.5-inch pieces
- 50 grams / 1.8 ounces Yellow Chinese Chives – cut into 1.5-inch pieces
- 75 grams / about 1.5 cups Mung Bean Sprouts
- ¼ TSP ground White Pepper
- ¼ TSP Kosher Salt, to taste
- To Serve: Chinese Chili Oil (optional)