Ingredients:

For the marinated chicken:

• 1 tbsp oyster sauce
• 1 tbsp spicy teriyaki sauce
• 1 tbsp Sriracha sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 1/4 tsp allspice pepper
• 2 star anise
• Spring onion whites
• 1 large chicken breast, cut into thin strips

For the stir-fry sauce:

• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp vinegar
• 3 tbsp sweet chilli sauce

For the stir-fry:

• 100 g flat rice noodles
• 1 small carrot, cut into thin strips 
• 1 cup bell peppers, cut into thin strips
• 1/2 cup spring onion whites, thinly sliced
• 4-5 garlic cloves, sliced 
• 3-4 tbsp oil, to stir fry

• ½ tsp sesame oil, for garnish
• Roasted peanuts, for garnish
• Spring onion greens, for garnish

Process:

1. Mix all the ingredients for the marinade and add in the chicken. Set it aside while you prep everything else. 
2. Soak rice noodles in lukewarm water for 10 minutes; drain and toss with a drizzle of oil.
3. Heat up the oil in a wok or any large pan. 
4. Fry the garlic until golden brown and crispy. When done, remove from from pan, leaving behind excess oil. 
5. Add the marinated chicken to the pan. Stir-fry on high heat for 1-2 minutes to get a good sear and then remove from the pan.
6. On high heat, stir fry the chopped vegetables in the same wok for a minute.
7. Add in the cooked chicken and soaked rice noodles and mix well.
8. Add in the stir-fry sauce and mix well. Cook for 1-2 minutes while stirring continuously.
9. Finish with sesame oil and serve. Garnish with spring onion greens, fried garlic and roasted peanuts.