Slice your zucchini, red, and green bell pepper.

With vegetable oil fry peppers first in the skillet after they're softened add zucchini and keep frying for 10 minutes.

Cook the noodles in hot water for 5 minutes.

Chop the boneless chicken thighs into half inch cubes and place them into a bowl.

Add the following ingredients: corn starch, egg white and soy sauce.

Mix and cook everything and keep them aside.

Mince finely, your fresh ginger, garlic, celery stick.

With your frying oil and in a nonstick skillet fry the marinated chicken to crisp for a few minutes and set aside in a bowl.

In the nonstick pan, add your earlier minced garlic, celery and ginger and fry for 2 minutes while stirring.

Mix up hoisin and chili sauce into the same pan and add your crisped chicken.

Keep stirring and combine meat and sauce well. Introduce some chicken broth, and simmer lightly. Spice to your taste.

When the liquid(broth) has reduced, mix up cornstarch in water and combine it with the sauce. And allow to simmer for about 10 minutes.