Dry Egg Noodles: Swap the frozen egg noodles for dry egg noodles. However, you’ll want to only use 8 ounces of noodles, add 1/2 cup (1 stick) of butter, and omit the water.

Once the noodles are done cooking, add the shredded chicken back into the pot. Simmer for 10 minutes uncovered, then stir in the remaining 1 tablespoon butter and season to taste with salt and pepper.

1) Begin by placing the chicken pieces into a large bowl. Toss them with 1/4 cup of cornstarch, season salt, black pepper, and sesame oil until the pieces are well coated.