Instructions

1. Slice and cube chicken breast. I used half because it was quite big, you may use whole chicken breast if you wish. In the bowl combine soy sauce and honey, stir to combine. Add chicken to the bowl and mix to coat cubed chicken breast. Submerge the chicken so the marinade is completely covering the chicken.
2. Allow it to marinate for at least 15 minutes and up to one hour.
   Boil about 2 cups of water, drop in sliced fresh Broccoli Florets. Keep it in the rolling water for 20 seconds, take it off and wash under cold water, drain and set aside. It's like a quick hot and cold bath. Keeps the color and it takes away the roughness of broccoli without losing too much of health benefits or crunchiness.
3. While chicken is marinating, heat the wok with 1/2 tablespoon of oil and add sliced garlic. STIR so the garlic does not burn, so keep moving and turn the heat to a medium or medium-low temperature, depending on your stovetop. Stir-fry for about 20 seconds before adding pepper.
   Add diced green pepper, you may use more pepper and different varieties (red, yellow, orange). I had only green at the moment so that what I used. Cook by stirring constantly for about a minute.
   Add minced ginger, you may use a press, but mincing works just as good. Stir-fry for 20 seconds everything together.
4. Add sliced mushrooms and stir well. If you do not eat chicken at all use more mushrooms to sub it or add about 1/2 cup of firm cubed tofu.
5. Add blanched broccoli to the mixture and stir for a minute.
6. Add a PINCH of salt and ground black pepper to season the veggies, you may also add a splash of soy sauce instead. Stir very well, then transform Stir Fried vegetables into a large bowl. Set aside.
7. Wipe clean your wok, add oil and heat over medium heat. Add marinated chicken and cook it until done, for about 5-6 minutes. It is ok if some of the soy sauce-honey marinades drop in the wok, but discard the rest or marinate.
8. Put the vegetables back into the wok and stir everything together to combine.
   Add oyster sauce and stir. Then add a handful of cashews, it is optional but you may add peanuts, bamboo shoots, chestnuts, etc. Nutty flavors add a character to the stir-fry. If the sauce is too liquidy for you, you can mix 1/2 tbsp of cornstarch or flour with 3-4 tbsp water. mix in the bowl or a cup until lump free, and pour a bit at the time while stirring until you reach the right smooth constancy.
9. Cook Rice Noodles according to the packages, I boiled water, added noodles in the pot and turned the heat off. Place the lid on and allow it to steam up until it reaches the right "al dente" texture, about 5-7 minutes. Drain and wash under cold water.
10. Add the noodles to the wok, and stir, again on medium-high temperature.
11. Add a splash of soy sauce, just to taste, you may add later. Lastly, garnish it with reserved green onions and sesame seeds.