Ingredients
— The Chicken & Marinade —
1 lb (450g) boneless, skinless chicken breasts or thighs, cut into thin strips
1 tablespoon soy sauce
1 teaspoon cornstarch (for tenderizing)
1 teaspoon vegetable oil
— The Sauce —
¼ cup chicken broth (or water)
3 tablespoons soy sauce (low sodium recommended)
1 tablespoon dark soy sauce (optional, for color)
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon cornstarch
½ teaspoon ground ginger
— The Stir Fry —
8 oz (225g) Lo Mein noodles (fresh egg noodles) or spaghetti
2 tablespoons vegetable oil, divided
2 cloves garlic, minced
1 small onion, sliced
2 medium carrots, julienned (matchsticks)
1 red bell pepper, thinly sliced
2 cups snow peas or chopped bok choy
2 green onions, sliced (for garnish)
Instructions
1. **Marinate Chicken:** In a medium bowl, combine the sliced chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon oil. Toss to coat and let sit for 10-15 minutes while you prep the veggies.
2. **Make the Sauce:** In a small bowl or jar, whisk together the chicken broth, soy sauce, dark soy sauce, oyster sauce, sesame oil, brown sugar, cornstarch, and ground ginger. Set aside.
3. **Cook Noodles:** Boil the noodles according to package instructions (usually 3-5 minutes for fresh noodles). Drain, rinse with cold water to stop cooking, and toss with a tiny splash of oil to prevent sticking.
4. **Sear Chicken:** Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer. Cook for 3-4 minutes until browned and cooked through. Remove chicken from the pan and set aside.
5. **Stir Fry Veggies:** Add the remaining 1 tablespoon of oil to the hot pan. Add the onion, carrots, bell pepper, and snow peas. Stir fry for 2-3 minutes until the vegetables are tender-crisp. Add the minced garlic and cook for 30 seconds until fragrant.
6. **Combine:** Add the cooked noodles and chicken back into the pan with the vegetables.
7. **Sauce & Serve:** Pour the sauce mixture over the noodles. Tossing constantly using tongs or chopsticks for 1-2 minutes until the sauce bubbles, thickens, and coats everything evenly.
8. Garnish with green onions and serve immediately.
Notes
Noodle Choice: Fresh Chinese egg noodles (often found in the produce section) work best. If you can’t find them, dried spaghetti or linguine is a great substitute!
Veggie Swaps: This is a great ‘clean out the fridge’ meal. Feel free to add mushrooms, broccoli, baby corn, or cabbage.
Gluten Free: To make this gluten-free, use Tamari instead of soy sauce, ensure your oyster sauce is GF, and use rice noodles or gluten-free spaghetti.
Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese-American