Begin by slicing the boneless chicken thigh or breast into thin strips and place them in a bowl. Add light soy sauce and a pinch of baking soda for enhanced tenderness, mixing well. Let it marinate for about 10 minutes while you prepare the other ingredients.

In a separate bowl, whisk together sesame oil, oyster sauce, dark soy sauce, sugar, rice vinegar, and a splash of water. Set this sauce mixture aside.

Heat a large pan or wok over medium-high heat and add a tablespoon of vegetable oil. Once the oil shimmers, toss in the finely chopped garlic and ginger, stirring continuously for about 30 seconds until fragrant.

Add the marinated chicken to the hot pan, spreading it out evenly. Sauté the chicken for 1-2 minutes until it turns golden brown and opaque.

Gently incorporate the flat rice noodles into the pan, followed by the sauce mixture from earlier. Stir everything together for about 1 minute, ensuring the noodles are well-coated and heated through.

Toss in the sliced red and green bell peppers, mixing them in with the noodles for about 1 minute until they become slightly tender yet maintain some crunch.

Finally, fold in the bean sprouts and chopped spring onions, stirring for an additional minute. Once everything is harmoniously combined, remove the pan from heat.

Transfer your Chicken Chow Fun to a large platter for a stunning presentation. Serve hot and enjoy!