For the Chicken Marinade:

• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 egg white
• 1 tablespoon cornstarch
• 1 tablespoon Shaoxing wine (or rice wine or dry sherry)
• Salt and pepper, to taste

For the Sauce:

• 1/4 cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons fish sauce
• 1 teaspoon brown sugar
• 1 teaspoon cornstarch
• 1 tablespoon water

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 red chilies, seeded and finely chopped
• 1 medium red bell pepper, thinly sliced
• 4 green onions, chopped
• 7 ounces Asian-style noodles, cooked according to package directions

For Garnish:

• Fresh cilantro leaves
• Lime wedges