Begin by cutting the chicken against the grain into thin strips. In a bowl, marinate the chicken with a teaspoon of soy sauce for about 15-20 minutes.

While the chicken marinates, soak the medium wide rice noodles in hot water for 15-20 minutes until softened.

Clean and chop the baby bok choy and holy basil, ensuring the bok choy leaves are separated and the stems are cut into bite-sized pieces.

In a medium bowl, combine the ingredients for the stir-fry sauce.

Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add the marinated chicken and stir-fry for 2-3 minutes until browned.

In the same wok, add another tablespoon of oil, then add the sliced onions and minced garlic. Sauté for about 1 minute.

Add the prepared baby bok choy into the wok with the sautéed aromatics, cooking for approximately 30 seconds.

Add the drained rice noodles to the wok along with the cooked chicken and its juices. Pour the pre-mixed sauce around the edges and toss everything together over high heat.

Plate your hot Drunken Noodles and garnish with additional green onions if desired.