Cut chicken into bite size pieces and marinade with 1 tablespoon of soy for 10 minutes.
Preheat a wok or cast iron skillet over medium high heat. Once hot add about 1 tablespoon of avocado oil.
Add the chicken to the wok, spread it out, and cook for 2-3 minutes per side. You want the chicken to get nice and golden brown.
Remove cooked chicken and set aside.
Remove any bits and pieces from the chicken out of the wok.
Lower the heat to medium, add more oil (2-3 tablespoons), and then add the chopped garlic.
Stir fry for about 30 seconds and then add the egg.
Let the egg sit for a few seconds and then scramble.
When the egg is almost cooked add in the Chinese broccoli.
Toss for about a minute and then add your wide rice noodles, soy sauce, dark soy sauce, and sugar.
Mix until well combined. Spread the noodles out in the wok and let it sit for a 1-2 minutes or until you get some charred bits.
Flip the noodles and let sit for another minute.
Add in the chicken and ground white pepper. Toss until chicken is heated through.
Mix and then serve with chili vinegar and additional ground white pepper.
Mix white vinegar and sliced chili pepper together. Set aside until ready to use.
*Wide rice noodles come in different forms. I prefer the fresh ones from the refrigerated section at the Asian grocery store. They usually don't come sliced but rather in a folded sheets. If you get this particular one, slice the noodles so they are 1 inch thick. Microwave the slices for 1-2 to minutes and then peel apart the noodles. If you don't have a microwave, let the noodles sit out at room temperature for a few hours until they are pliable. If you try to peel the cold noodles, they will break apart.
If you buy dry wide rice noodles, follow the directions on the package.
**Dark soy sauce is also called black soy sauce.