Stir-Fried Chicken Noodles

I have made a lot of Asian dishes. They all turn out pretty well. This dish was good but a little bland. I felt like it was missing something. I added a bit of sriracha to it and it spiced it up a bit.

Ingredients

Boneless, skinless chicken breasts
Lo mein noodles (I used GF stir-fry rice noodles)
2 Tablespoons of GF low-sodium soy sauce
1 Tablespoon of low-sodium fish sauce
1 Tablespoon of organic brown sugar
3 1/2 Tablespoons of organic cornstarch
1/2 Cup of chicken stock
Garlic, minced
Coconut cooking oil
8 Ounces of baby spinach
1/2 lemon, juiced
Sriracha
Salt and pepper

Carrots, chopped

Broccoli, chopped

Directions

1. Cube the chicken sprinkle with salt and pepper
2. Cook noodles as directed on package
3. Mix together the soy sauce, fish sauce, brown sugar, 1 1/2 tablespoons cornstarch and chicken stock in a medium bowl and set aside.
4. Place a wok over medium-high heat. Add 1 1/2 tablespoons of cooking oil

5. Toss the chicken with the remaining 2 tablespoons of cornstarch, then add to the wok
6. Sauté, tossing often, until the exterior is golden, about 10 minutes. Transfer to a clean plate, and set aside. (The chicken doesn’t have to be cooked all the way through at this point.)
7. Return the wok to heat, and add the remaining 1 1/2 tablespoons oil

8. Add the garlic, carrots, and broccoli
9. Return the chicken to the wok, and push everything to the sides, forming a well in the middle. Pour the sauce into the well
10. When the sauce starts to bubble and thicken, toss in the spinach and cooked noodles, and mix everything together. Continue cooking until chicken is cooked through 
11. Add the lemon juice, and season with sriracha