Begin by slicing the boneless chicken into thin strips for quick cooking. In a bowl, combine the chicken with 2 tablespoons of light soy sauce and 0.5 teaspoons of baking soda. Let it marinate for about 10 minutes to tenderize the meat.

While the chicken is marinating, mix all the sauce ingredients in a separate bowl. Combine 1 tablespoon of sesame oil, 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of rice vinegar, and 2 tablespoons of water. Stir well until sugar dissolves.

In a large non-stick pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add the finely chopped garlic and ginger, stirring frequently for about 30 seconds until fragrant.

Add the marinated chicken to the hot pan, spreading it out evenly. Stir-fry for about 1 to 2 minutes until the chicken turns golden brown and is cooked through.

Next, introduce the flat rice noodles to the pan along with the prepared sauce. Toss everything gently to combine and cook for an additional minute.

Fold in the sliced red and green bell peppers along with the bean sprouts into the pan. Stir and cook for another minute until the vegetables are just tender but still crisp.

Remove the Chicken Chow Fun from the heat. Transfer it to serving plates and garnish with toasted sesame seeds or chopped spring onions if desired.