Chicken Lo Mein
Bursting with savory umami, crisp-tender veggies, and a silky-sweet soy-oyster glaze
TIME: 45 min | SERVINGS: 4
Ingredients
1 Tbsp. cornstarch
1/3 cup soy sauce
2 Tbsp. oyster sauce
1 Tbsp. rice wine vinegar
1 Tbsp. honey
1 tsp. hot sauce (optional)
1/2 tsp. sesame oil
1/2 tsp. ground black pepper
1 lb. boneless skinless chicken thighs, thinly sliced
2 Tbsp. vegetable oil
1/2 medium yellow onion, thinly sliced
1 red bell pepper, sliced
1 (8-oz.) container baby bella mushrooms, sliced
2 cups shredded carrots
1 1/2 cups snow peas
1 small head bok choy, chopped into 1-inch pieces
3 cloves garlic, finely chopped
1 (14.2-oz.) package fresh stir-fry egg noodles
3 green onions, thinly sliced, plus more to serve
1 cup fresh bean sprouts
Directions
In a large measuring cup, whisk together the cornstarch and soy sauce until smooth. Whisk in the oyster sauce, rice wine vinegar, honey, hot sauce (if using), sesame oil, and black pepper.
Add the chicken to a large bowl and spoon in 3 tablespoons of sauce, tossing to combine.
In a large skillet, heat the oil over high heat. Add the onion, bell pepper, and mushrooms, cooking until tender and golden, 3 to 5 minutes. Stir in the chicken and cook, stirring constantly, for 1 minute. Stir in the carrots, snow peas, bok choy, and garlic, and continue cooking until the vegetables are tender, 2 minutes. Add the noodles, sauce, and ¼ cup water. Use tongs to toss the noodles with the vegetables and chicken. Add the green onion and bean sprouts. Toss the mixture until everything is well combined and the noodles are coated with sauce, about 2 minutes.
Serve hot with extra green onions.
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