Description

A savory and satisfying dish that features tender chicken and crisp vegetables tossed with lo mein noodles in a fragrant, garlicky sauce. This stir-fry delivers a perfect balance of savory, slightly sweet, and umami flavors, making it an ideal weeknight meal.

Ingredients

For the Chicken & Marinade:
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1/2 teaspoon black pepper

For the Sauce:
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce (optional, for added sweetness)
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1/4 cup water
• 1 teaspoon cornstarch (dissolved in a little water)

For the Vegetables & Noodles:
• 8 oz lo mein or spaghetti noodles, cooked and drained
• 1 red bell pepper, thinly sliced
• 1 cup snap peas or snow peas
• 1 medium carrot, julienned
• 1 cup mushrooms, sliced
• 2 green onions, cut into 1-inch pieces

For Garnish:
• Toasted sesame seeds
• Extra sliced green onions

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Instructions

Marinate the Chicken:
In a bowl, combine the sliced chicken with soy sauce, rice vinegar, cornstarch, and black pepper. Toss to coat evenly and let it marinate for at least 10 minutes.
Prepare the Sauce:
In a small bowl, whisk together garlic, ginger, soy sauce, oyster sauce, hoisin sauce, sugar, sesame oil, water, and the cornstarch slurry. Set aside.
Cook the Noodles:
Cook the lo mein noodles according to package instructions until al dente. Drain, rinse with cool water, and set aside.
Stir-Fry the Chicken:
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it’s cooked through and slightly browned (about 4–5 minutes). Remove the chicken from the pan and set aside.
Stir-Fry the Vegetables:
In the same pan, add a bit more oil if needed. Add the red bell pepper, carrots, mushrooms, and snap peas. Stir-fry for 3–4 minutes until they begin to soften but remain crisp.
Combine & Sauce:
Return the chicken to the pan along with the cooked noodles and green onions. Pour the prepared sauce over the mixture and toss everything together. Stir-fry for an additional 2–3 minutes until the sauce has thickened and evenly coats the ingredients.

Garnish & Serve:
Remove from heat. Sprinkle with toasted sesame seeds and extra green onions before serving warm.

Notes

Adjust the amount of garlic and ginger according to your taste preference.
Feel free to substitute or add other vegetables like broccoli or baby corn.
For a spicier kick, add a dash of chili oil or red pepper flakes during stir-frying.

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 8 g
Sodium: 700 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 11 g
Trans Fat: 0g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 80 mg