Begin by cutting the kosher chicken breasts into thin strips. Season them with kosher salt and black pepper.

Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Add the seasoned chicken strips and cook until they’re no longer pink in the center, typically around 3-4 minutes per side. Once done, set the chicken aside.

Cook the kosher egg noodles according to the package instructions until they’re al dente. Drain and set them aside.

Combine the kosher chicken broth, soy sauce, hoisin sauce, and sesame oil in a small bowl. This tasty sauce will serve as the dish’s binding agent.

In the same skillet used for the chicken, heat another tablespoon of vegetable oil over medium heat. Add minced garlic, red bell pepper, yellow bell pepper, and snow peas. Stir-fry for about 2-3 minutes or until the vegetables are tender-crisp.

Return the cooked chicken to the skillet and add the cooked kosher egg noodles.

Pour the sauce over the ingredients in the skillet. Toss everything together to ensure that the noodles, chicken, and vegetables are well coated with the sauce. Cook for an additional 2-3 minutes to heat everything through.