Chicken Lo Mein

Chicken Lo Mein

Serves 4

1 lb chicken breasts or thighs, cut into bite sized pieces

1 large carrot, sliced thinly

1 white onion, sliced thinly

3-4 green onions, diced (dark greens reserved for garnish)

1 T freshly minced garlic

1 T freshly minced ginger

1 bell pepper, julienned

16 oz fresh Chinese egg noodles (or about 8 oz dry lo mein noodles, cooked per package directions)

8 oz shitake mushrooms, sliced thinly

2-3 T vegetable oil

½ cup chicken stock

2 T oyster sauce

1 T sriracha (optional)

1 T dark soy sauce

2 T regular soy sauce

2 t corn starch

1 t toasted sesame oil

1 T brown sugar

Prep all ingredients as described. Mix ingredients from the stock to the brown sugar together and whisk to combine.

In a large skillet or wok add 1 T of vegetable oil over high heat and add the chicken. Spread into a single layer and cook, stirring often for 3-4 minutes or until slightly browned and slightly undercooked in the middle. Remove and set aside.

Add another T of oil and add the mushrooms and carrots and cook for 2-3 minutes, stirring often. Add the bell pepper and onion and cook for 2 minutes more. Add the garlic and ginger and cook for 1 minute. Return the chicken to the pan and add the noodles, green onion whites and sauce. Stir until everything is thoroughly combined and cook for 1 minute.

Serve immediately garnished with the scallion greens and more sriracha if desired.

*To make vegan, swap the chicken stock for veggie stock, use a plant-based protein and buy vegan oyster sauce or use hoisin sauce instead.