Easy Chicken Lo Mein
Ingredients
16 oz fresh Chinese egg noodles – or dried lo mein noodles, or spaghetti
1 lb chicken breast or thigh – cut to bite-size pieces
1 tablespoon vegetable oil
2 & 1/2 cups stir fry vegetables
1 stalk scallion – chopped – for garnish
2 teaspoons toasted white sesame seeds – for garnish
Lo Mein sauce:
1/2 cup chicken stock – substitute with vegetable stock or water
2 Tablespoons oyster sauce
1 & 1/2 Tablespoons dark soy sauce
1 & 1/2 Tablespoons low sodium soy sauce
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
1 teaspoon brown sugar
1 teaspoon ginger – grated
3 cloves garlic – minced
Make it spicy (choose one to add to the sauce):
1 teaspoon chili garlic sauce or to taste
1 teaspoon Lao Gan Ma Spicy Chili Crisp or to taste
1 teaspoon Thai chili pepper flakes or to taste
1 teaspoon Thai chili oil or to taste
Directions
Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves. Set aside.
Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
Boil the noodles until they are al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of sesame oil to prevent them from sticking.
Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside. Next, add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick. Add the chicken back in and combine together.
Garnish with chopped green onions and sesame seeds. Serve and enjoy!
