Instructions

• Make the chili vinegar: combine the 1/3 cup rice vinegar and the sliced serrano chile in a small bowl. Set aside at room temperature for at least 15 minutes.
• Tenderize the chicken: in a medium bowl, toss the sliced chicken with the 1 teaspoon baking soda until evenly coated. Let sit at room temperature for 15 minutes. Rinse the chicken under cold running water, drain, and pat dry with paper towels.
• Soak the noodles: bring about 6 cups of water to a boil. Place the rice noodles in a large heatproof bowl, pour the boiling water over them, stir, and let soak until just tender, about 8 minutes, stirring once halfway through. Drain the noodles, rinse under cold water, drain well, and toss with 2 teaspoons of the vegetable oil to prevent sticking.
• Make the sauce: in a small bowl, whisk together the oyster sauce, the soy sauce (1 tablespoon plus 2 teaspoons), the packed dark brown sugar, the 1 tablespoon white vinegar, the molasses, and the fish sauce. Set aside.
• Cook the garlic: heat 2 teaspoons vegetable oil in a 12-inch nonstick skillet over high heat. Add the sliced garlic and cook, stirring occasionally, 1 to 2 minutes, until the garlic is golden (watch carefully so it does not burn).
• Cook the chicken: add the chicken and 2 tablespoons of the sauce mixture to the skillet. Spread the chicken in an even layer and let cook without stirring 1 to 1½ minutes, until it begins to brown. Use tongs to turn the pieces and cook the second side, again without disturbing, about 1 to 1½ minutes. Push the chicken to one side of the skillet.
• Cook the eggs: add 2 teaspoons vegetable oil to the empty side of the skillet. Crack in the 3 eggs and gently stir with a rubber spatula as they begin to set, breaking them into pieces. When the eggs are fully set, stir them together with the chicken and cook another 30 to 60 seconds. Transfer the chicken-and-egg mixture to a bowl and set aside.
• Cook the broccolini: add 2 teaspoons vegetable oil to the now-empty skillet and heat over high until shimmering. Add the broccolini and 2 tablespoons of the sauce, toss to coat, then cover the skillet and cook 2 minutes, stirring once halfway through. Uncover and continue to cook 2 to 3 minutes, stirring once, until the broccolini has dark brown spots. Transfer the broccolini to the bowl with the chicken-and-egg mixture.
• Brown the noodles (first half): heat 2 teaspoons vegetable oil in the skillet over high heat. Add half the drained noodles and 2 tablespoons of the sauce, toss to coat, and let cook about 2 minutes, stirring only once, until the noodles begin to brown in spots. Transfer these noodles to the bowl with the chicken and broccolini.
• Brown the noodles (second half) and finish: add another 2 teaspoons vegetable oil to the skillet, then add the remaining noodles and 2 tablespoons sauce. When the second batch starts to brown (about 2 minutes), add the reserved chicken, eggs, and broccolini back to the skillet and toss everything together to combine. Let the combined mixture cook undisturbed for 1 to 1½ minutes to develop more browning.
• Serve: transfer to plates and serve immediately with the serrano rice vinegar (chili vinegar) as a condiment.