Ingredients
Method
- Cook lo mein noodles according to package directions, removing them from the water 1 minute before fully done. Drain well and toss with a tiny drizzle of sesame oil to prevent sticking. Set aside.
- In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, and water until fully combined. Set aside.
- In a medium bowl, toss the sliced chicken with 2 tablespoons cornstarch, ¼ teaspoon garlic powder, and ¼ teaspoon black pepper until evenly coated.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side until golden and cooked through. Remove chicken from pan and set aside.
- Add the remaining 1 tablespoon of oil to the same pan. Add the minced garlic and grated ginger and stir constantly for about 30 seconds until fragrant.
- Add the sliced bell peppers and shredded carrots. Stir-fry for 2-3 minutes until slightly softened but still with a little crunch.
- Add the cooked noodles and the chicken back into the skillet. Pour the prepared sauce over everything. Toss and stir over medium-high heat for 1-2 minutes until everything is thoroughly coated and the sauce has absorbed slightly.
- Remove from heat. Top with sliced green onions and sesame seeds. Serve immediately!
Nutrition
Notes
Make it leaner: Swap chicken thighs for chicken breasts and use low-sodium soy sauce to keep this dish lighter without sacrificing any of that great flavor.
Storing leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small splash of chicken broth or water to loosen the noodles. I don't recommend freezing this one.
Add more vegetables: This recipe is very easy to customize. Broccoli florets, snap peas, mushrooms, or shredded cabbage are all fantastic additions. Just toss them in with the bell peppers and carrots!