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1
Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat.
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2
Season the chicken with salt and pepper.
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3
When the oil is hot, add the chicken strips and saute until chicken is just cooked through, about 4 to 5 minutes, depending on the size of the strips.
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4
Remove the chicken from the pan and set aside.
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5
Add 2 more tablespoons of olive oil to the skillet and heat over medium-high heat.
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6
Add the julienned vegetables and cook until crisp tender, about 2 to 3 minutes.
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7
Season with salt and pepper, to taste.
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8
Remove the vegetables from the pan and set aside.
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9
Add 2 more tablespoons of olive oil to the skillet, reduce the heat to medium, and then add the fresh ginger and garlic.
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10
Cook, stirring constantly, until fragrant, about 1 to 2 minutes.
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11
Add the honey and chicken stock and let the sauce reduce slightly.
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12
Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons cold water until dissolved.
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13
Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, or until sauce is thickened.
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14
When the sauce has thickened, return the chicken and vegetables to the skillet and cook until just heated through.
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15
To serve, arrange the fried noodles as a base on each plate.
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16
Spoon the chicken, vegetables, and sauce over the noodles.
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17
Garnish with the cilantro, mint, and pickled ginger.
