Ingredients:

  • 1 pound (450g) Lo Mein Noodles (fresh or dried)
  • 1 tablespoon (15 ml) sesame oil
  • 1 pound (450g) boneless, skinless chicken breasts
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 ml) cornstarch
  • 1 teaspoon (5 ml) ground ginger
  • ½ teaspoon (2.5 ml) garlic powder
  • 1 tablespoon (15 ml) vegetable oil
  • 1 cup (100g) sliced carrots
  • 1 cup (100g) sliced bell pepper
  • 1 cup (50g) sliced mushrooms
  • 1 cup (100g) shredded cabbage or coleslaw mix
  • 2 green onions, thinly sliced
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) hoisin sauce
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 ml) oyster sauce (optional)
  • 1 tablespoon (15 ml) brown sugar
  • 1 teaspoon (5 ml) sesame oil
  • ½ teaspoon (2.5 ml) red pepper flakes (optional)
  • 1/4 cup (60 ml) chicken broth or water

Instructions:

  1. In a bowl, toss chicken strips with soy sauce, cornstarch, ginger, and garlic powder. Marinate for at least 10 minutes.
  2. Cook lo mein noodles according to package directions. Drain well and toss with 1 tablespoon of sesame oil. Set aside.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature of 165°F / 74°C). Remove chicken from the wok and set aside.
  4. Add carrots and bell pepper to the wok and cook for 2-3 minutes, until slightly softened. Add mushrooms and cabbage and cook for another 2-3 minutes, until crisp-tender.
  5. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, oyster sauce (if using), brown sugar, sesame oil, red pepper flakes (if using), and chicken broth.
  6. Add cooked noodles and cooked chicken back to the wok with the vegetables. Pour the sauce over the mixture and toss well to combine. Cook for 1-2 minutes, until everything is heated through and the sauce has thickened slightly.
  7. Garnish with sliced green onions and serve immediately.