8ounceschicken breastcould use boneless thigh meat
1tablespoonwok oilyou can use vegetable oil
3teaspoonsminced garlic
8ounceswhite button mushrooms, sliced
1cupsliced bell pepper
1cupthinly sliced carrotscut on the diagonal
1/2cupsliced white onion
Lo Mein Sauce
2tablespoonsreduced-sodium soy sauce
2teaspoonsbrown sugar
2teaspoonsoyster sauce
1teaspoonsesame oil
1/2teaspoonminced ginger
1teaspoonsriracha
Instructions
Chicken Marinade
In a medium-sized bowl combine reduced-sodium soy sauce, garlic, and ginger. Stir to combine. Cut chicken into bite-sized pieces and add to the marinade.
Noodles
Cook noodles according to package directions.
Prepare Lo Mein Sauce
In a small bowl combine reduced-sodium soy sauce, brown sugar, oyster sauce, sesame oil, ginger, and Sriracha. Stir well, and set aside.
Stir fry instructions
Heat wok to medium-high, add oil, and allow for it to warm up.
Remove the chicken from the marinade (discard marinade, do not use again) and cook in the wok stirring frequently. The chicken should cook in about 5 minutes. Remove chicken from the wok.
Add additional oil to the skillet or wok, if it is dry.
Add mushrooms, bell pepper, carrot, onion, and garlic. Cook stirring frequently until the vegetables are tender.
Stir in the noodles, chicken, and the sauce. Serve immediately.
Recipe Tips
Optional vegetable ideas! Modify this recipe to your personal taste with the addition of:
scallions
shitake mushrooms
snow peas
water chestnuts
bean sprouts
broccoli florets
The sauce will be richer if you have some dark soy sauce on hand!