Instructions

• Combine 1/3 cup rice vinegar and 1 serrano chile (stemmed and sliced into thin rings) in a small bowl. Let sit at room temperature for at least 15 minutes; set aside as the chili vinegar condiment.
• In a medium bowl, combine the sliced chicken breasts, 2 tablespoons water, and 1 teaspoon baking soda. Let sit at room temperature for 15 minutes. After 15 minutes, rinse the chicken under cold running water, drain thoroughly, and pat dry.
• While the chicken rests, bring 6 cups water to a boil. Place the rice noodles in a large heatproof bowl and pour the boiling water over them. Stir, then let the noodles soak until almost tender, about 8 minutes, stirring once halfway through. Drain the noodles, rinse with cold water, drain well, and toss with 2 teaspoons of the vegetable oil.
• In a small bowl, whisk together 1/4 cup oyster sauce, 1 tablespoon plus 2 teaspoons soy sauce, 2 tablespoons packed dark brown sugar, 1 tablespoon white vinegar, 1 teaspoon molasses, and 1 teaspoon fish sauce. Set the sauce mixture aside.
• Heat a 12-inch nonstick skillet over high heat. Add 2 teaspoons vegetable oil. When the oil is hot, add the 3 sliced garlic cloves and cook, stirring occasionally, 1 to 2 minutes until the garlic turns golden brown (take care not to burn it).
• Add the chicken to the skillet along with 2 tablespoons of the sauce mixture. Spread the chicken into an even layer and cook without stirring 1 to 1 1/2 minutes, until the bottom begins to brown. Use tongs to turn the pieces and cook the other side 1 to 1 1/2 minutes, until browned. Push the chicken to one side of the skillet.
• Add 2 teaspoons vegetable oil to the empty side of the skillet and add the 3 large eggs. Gently stir the eggs with a rubber spatula as they begin to set, breaking them into pieces and then mixing them with the chicken. Continue cooking 30 to 60 seconds, until the eggs are fully cooked. Transfer the chicken-and-egg mixture to a bowl.
• Add 2 teaspoons vegetable oil to the skillet and heat over high until just smoking. Add the broccolini and 2 tablespoons of the sauce mixture. Toss to coat, cover the skillet, and cook 2 minutes, stirring once halfway through. Uncover and cook 2 to 3 minutes more, stirring just once, until the broccolini is very brown in spots. Transfer the broccolini to the bowl with the chicken-and-egg mixture.
• Heat 2 teaspoons vegetable oil in the skillet. Add half of the noodles and 2 tablespoons of the sauce mixture. Toss to coat and cook about 2 minutes, stirring just once, until the noodles begin to brown in spots. Transfer these noodles to the bowl with the chicken and broccolini.
• Add the final 2 teaspoons vegetable oil to the skillet. Add the remaining noodles and 2 tablespoons of the sauce mixture. When the second batch of noodles starts to brown, return all of the chicken, eggs, and broccolini to the skillet. Toss everything to combine and leave undisturbed 1 to 1 1/2 minutes to develop a bit more browning.
• Serve immediately, with the serrano rice vinegar (from step 1) offered alongside as a condiment.