Start by preparing the chicken. Gently heat the Sesame Oil in a pan and add the chicken. Stir fry for a few minutes until golden brown and add the chicken stock. Let it cook through for 5 minutes, or until almost all the liquid has evaporated.
In the meantime heat a wok pan on high, and add half the vegetable oil and stir in the garlic, onion, green chili, red chili and whites of the spring onion.
Cook for 1 minute before adding the capsicums, celery and carrot. Allow to cook for 3 - 4 minutes. Push the veggies to one side and add the remaining vegetable oil to the other side.
Pour in the beaten egg, and gently start breaking it up, moving it around slowly until it looks like scrambled eggs.
Add the cooked chicken, cooked hakka noodles, Lee Kum Kee Light Soy Sauce, Lee Kum Kee Chiu Chow Chili Oil, good pinch of black pepper and a pinch of caster sugar. Toss everything together.
Serve sprinkled with the remaining spring onion greens.