Ingredients:

  • 1 tablespoon soy sauce (US customary)
  • 1 tablespoon cornstarch (US customary)
  • 1 teaspoon rice wine vinegar (US customary)
  • 1/2 teaspoon sesame oil (US customary)
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (US customary)
  • 1 tablespoon vegetable oil (US customary)
  • 1 onion, thinly sliced (US customary)
  • 2 cloves garlic, minced (US customary)
  • 1 inch ginger, grated (US customary)
  • 1 cup sliced carrots (US customary)
  • 1 cup sliced bell peppers (any color) (US customary)
  • 1 cup sliced cabbage (napa or green) (US customary)
  • 1 pound fresh or dried lo mein noodles (US customary)
  • 2 green onions, thinly sliced, for garnish (US customary)
  • 1/4 cup soy sauce (US customary)
  • 2 tablespoons oyster sauce (US customary)
  • 2 tablespoons brown sugar (US customary)
  • 1 tablespoon sesame oil (US customary)
  • 1 teaspoon cornstarch (US customary)
  • 1/4 cup chicken broth (US customary)
  • 1/2 teaspoon ground white pepper (US customary)

Instructions:

  1. Combine chicken with marinade ingredients in a bowl. Let sit for at least 15 minutes (or up to overnight in the fridge).
  2. Cook lo mein noodles according to package directions. Drain and set aside.
  3. Whisk together all sauce ingredients in a small bowl until smooth.
  4. Heat vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until cooked through and lightly browned.
  5. Add onion, garlic, and ginger to the wok. Stir-fry for 1 minute until fragrant. Add carrots, bell peppers, and cabbage. Stir-fry until vegetables are tender-crisp.
  6. Add cooked noodles and sauce to the wok. Toss to combine and coat the noodles evenly. Cook for a minute or two, until the sauce thickens slightly. This simple lo mein noodles recipe is sure to be a hit.
  7. Garnish with sliced green onions and serve immediately.