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Chicken Lo Mein Stir Fry with Mixed Vegetables and Noodles
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large Skillet
  • Large Pot
  • Mixing Bowl

Ingredients
  

  • 8 ounces lo mein noodles
  • 1 pound boneless skinless chicken breast, thinly sliced
  • 3 cups mixed vegetables (broccoli florets, carrot slices, bell pepper strips, snow peas)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil, divided
  • 4 green onions, sliced
  • Salt and black pepper to taste

Instructions
 

  • Bring a large pot of water to a boil and cook the lo mein noodles according to package directions. Drain and set aside.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook until no longer pink, about 5 minutes. Remove the chicken to a plate.
  • Add the remaining tablespoon of vegetable oil to the skillet. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
  • Add the mixed vegetables and stir fry for 4 minutes until they begin to soften but still feel crisp.
  • Return the chicken to the skillet. Pour in the soy sauce and oyster sauce, then add the cooked noodles. Toss everything together for 2 minutes until the noodles are coated and heated through.
  • Drizzle with sesame oil and sprinkle with sliced green onions before serving.

Notes

Cook the vegetables in batches if your skillet is small so they sear instead of steaming. Leftovers reheat well in a skillet with a splash of water to loosen the noodles. If you want less salt, reduce the soy sauce to 3 tablespoons and add a pinch of sugar to balance the flavor.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Large Pot, Mixing Bowl