Savory Chicken & Broccolini Rice Noodles

1. Prepare the Chile Vinegar

Start by combining 1/3 cup of white vinegar with the sliced serrano chile. Let it stand for at least 15 minutes. This mixture will infuse the vinegar with a pleasant heat, perfect for drizzling later.

2. Tenderize the Chicken

In a bowl, combine the chicken slices with 2 tablespoons of water and 1 teaspoon of baking soda. Let this sit for 15 minutes—this step ensures the chicken will be incredibly tender. Afterward, rinse the chicken thoroughly and drain.

3. Soak the Rice Noodles

Boil 6 cups of water. Place your rice noodles in a large bowl, pour the boiling water over them, and stir in 2 teaspoons of vegetable oil. Let the noodles soak for about 8 minutes, stirring halfway through, until they are tender but still firm to the bite. Drain and rinse them under cold water, then toss with a bit more oil to prevent sticking.

4. Make the Sauce

In a small bowl, whisk together 1/4 cup oyster sauce, 1 tablespoon plus 2 teaspoons soy sauce, 2 tablespoons dark brown sugar, 1 tablespoon white vinegar, 1 teaspoon molasses, and 1 teaspoon fish sauce. This sauce is the heart of your dish, combining sweet, salty, and umami flavors.

5. Cook the Chicken

Heat 2 teaspoons of vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the sliced garlic and cook until it’s fragrant and golden, about 1-2 minutes. Stir in the chicken and cook for 1-1.5 minutes per side until browned. Add 2 tablespoons of the prepared sauce, toss to coat, then push the chicken to one side of the skillet. Crack the eggs into the skillet. Let them cook without stirring until they are just set, about 30-60 seconds. Break the eggs into pieces and mix them with the chicken. Transfer everything to a bowl.

6. Cook the Broccolini

In the same skillet, heat another 2 teaspoons of vegetable oil over medium-high heat. Add the broccolini and toss to coat. Pour in 2 tablespoons of the sauce, cover the skillet, and let it cook for 2 minutes. Remove the lid and continue cooking, stirring occasionally, until the broccolini is crisp-tender and browned in spots, another 2-3 minutes. Transfer to the bowl with the chicken.

7. Cook the Noodles

Heat 2 teaspoons of vegetable oil in the skillet over medium-high heat. Add half of the noodles and 2 tablespoons of the sauce. Cook, tossing frequently, until the noodles are browned in spots, about 2 minutes. Transfer to the bowl with the chicken and broccolini. Repeat with the remaining noodles and another 2 teaspoons of oil and 2 tablespoons of sauce.

8. Combine and Serve

Return all the cooked ingredients to the skillet and toss them together over medium-high heat until everything is well combined and warmed through, about 1-1.5 minutes. Transfer to a serving platter. Serve immediately, passing the chile vinegar separately for drizzling. Enjoy your savory chicken and broccolini rice noodles, perfectly balanced with hints of heat and tang!