Whisk together the sauce ingredients and set aside
Cook noodles according to package directions. Rinse and set aside in a colander.
Heat oil in a large skillet over medium-high heat. Add sliced shallot and cubed chicken and cook until chicken is browned and cooked through, about 5-8 minutes.
Add broccoli and shredded carrots and cook an additional 3 minutes or until vegetables are slightly softened.
Push the chicken and vegetables to one side of the skillet and pour in the beaten egg into the open space created. Use a cooking spatula to scramble the egg in the skillet.
Reduce the heat to low and add the cooked noodles back into the pan.
Pour the sauce over the noodles and mix well to combine.
Cook for an additional 3-5 minutes, stirring frequently until slightly thickened.
Serve immediately! Enjoy!
Chef’s note: Swap in and out any in-season produce items! Additions might include spring peas, shredded cabbage or green beans.
Serving Size 1 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.