Chicken Lo Mein
A lighter, better-for-you-than-takeout chicken lo mein.
- 8 oz lo mein noodles
- 2 Tbsp oyster sauce
- 1/4 cup low sodium soy sauce
- 1/2 cup chicken broth or stock
- 1 tsp cornstarch
- Red pepper flakes
- 1 Tbsp olive (or other cooking) oil
- 8 oz chicken breast, sliced thinly
- 1 tsp grated ginger
- 1 small white or yellow onion, quartered and sliced
- 3 cloves garlic, minced
- 4 green onions, sliced (dark green parts reserved)
- 8 oz frozen snow peas
- Sesame oil
- Cook the lo mein noodles according to package directions.
- Drain, toss with a few dashes of sesame oil, and set aside.
- In a small bowl, whisk the oyster sauce, soy, chicken stock, cornstarch, and red pepper until smooth; set aside.
- Heat the oil in a large skillet (I use a nonstick pan) over high heat.
- Stir fry the chicken for 3-4 minutes, until almost cooked through and add the ginger, onions, garlic, white and light green onion parts, and snow peas.
- Cook for another 2-3 minutes until the onions are cooked to your preference, stirring frequently.
- Whisk the sauce and add it to the pan, letting it boil for 1 minute before adding the noodles.
- Toss to coat, top with dark green onion slices, and serve.