1lbchicken breast or thigh cut to bite-size pieces
1tablespoonvegetable oil
2 ½cupsstir fry vegetables sliced ¼ inch thick
1stalk scallion chopped
2teaspoonstoasted white sesame seeds for garnish
Lo Mein sauce:
½cupchicken stock substitute with vegetable stock or water
2Tablespoonsoyster sauce
1 ½Tablespoonsdark soy sauce
1 ½Tablespoonslow sodium soy sauce
1teaspooncornstarch
1teaspoontoasted sesame oil
1teaspoonbrown sugar
1teaspoonginger grated
3clovesgarlic minced
½teaspoonchili garlic sauce use sparinglyit's salty
½teaspoonLao Gan Ma Spicy Chili Crisp use sparinglyit's salty
½teaspoonThai chili pepper flakes
Instructions
Lo mein sauce
Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.
Marinate chicken
Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
Boil noodles
Boil the noodles until they are just under al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of oil to prevent them from sticking.
Stir fry chicken and vegetables
Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside. Next, add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
Build
Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick. Add the chicken back in and combine together. Garnish with chopped green onions and sesame seeds.