General Tso Chicken Chow Mein

Heat 1 tbsp of vegetable oil in a large wok over medium‑high heat until shimmering.

Add the chicken strips, spreading them in a single layer, and stir‑fry for about 5 minutes, or until cooked through and lightly browned; transfer to a plate and set aside.

In the same wok, add the remaining 1 tbsp oil, then quickly add the minced garlic, grated ginger, and half of the chopped green onions; stir‑fry for 30 seconds until fragrant.

Add the julienned carrot and sliced bell pepper; continue stir‑frying for 2 minutes, keeping the vegetables crisp‑tender.

While the vegetables cook, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, red pepper flakes, and the water in a small bowl.

Return the chicken to the wok, pour the sauce mixture over everything, and toss to combine; let it simmer for 1 minute.

Create a slurry by mixing the cornstarch with 2 tbsp of cold water; drizzle the slurry into the wok and stir continuously until the sauce thickens, about 1 minute.

Add the chow mein noodles, tossing vigorously so they become evenly coated with the thickened sauce; heat for an additional 2 minutes until the noodles are hot throughout.

Remove from heat, garnish with the remaining chopped green onions, and serve immediately.