Description
A comforting, homemade noodle dish with tender chicken, crisp vegetables, and a savory sauce that rivals your favorite takeout.
Ingredients
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Lo mein noodles or spaghetti: 8 ounces (225 g)
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Boneless, skinless chicken breast: 1 pound (450 g), thinly sliced
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Soy sauce: 1/3 cup (80 ml)
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Oyster-style sauce (non-alcoholic): 2 tablespoons (30 ml)
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Sesame oil: 1 tablespoon (15 ml)
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Cornstarch: 1 teaspoon (5 g)
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Chicken broth: 1/2 cup (120 ml)
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Vegetable oil: 2 tablespoons (30 ml)
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Garlic: 3 cloves, minced
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Fresh ginger: 1 tablespoon (15 g), grated
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Carrots: 1 cup (120 g), julienned
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Bell pepper: 1 cup (120 g), thinly sliced
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Snow peas or green beans: 1 cup (120 g)
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Green onions: 3 stalks, sliced
Instructions
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Cook noodles according to package instructions, drain, and set aside.
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Whisk soy sauce, oyster-style sauce, sesame oil, cornstarch, and chicken broth in a bowl.
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Heat vegetable oil in a large skillet or wok over medium-high heat.
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Cook chicken for 3 to 4 minutes until done; remove and set aside.
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Add garlic and ginger, cook briefly, then add vegetables and stir-fry until crisp-tender.
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Return chicken and noodles to the pan, pour in sauce, and toss to coat.
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Cook for 2 to 3 minutes until sauce thickens. Garnish with green onions and serve.
Notes
This recipe is easy to customize with additional vegetables or adjusted seasoning. For best results, prepare all ingredients before cooking and keep the heat high for a classic stir-fry texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes