Heat 2 tablespoons of cooking oil in a wok or a large skillet on medium-high heat. Add chicken and cook until brown, about 4-5 minutes. Add in the dried chilies and cook for another minute until fragrant. Pour in the sauce and turn the heat to high, allowing the sauce to bubble and thicken. Add more water, one tablespoon at a time, only as needed to thin out the sauce.
*do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over uncooked zucchini noodles if desired.