Ingredients
- Lo Mein Noodles: 1 pound
- Chicken Breast: 1 pound, boneless, skinless, cut into bite-sized pieces
- Soy Sauce: 1/4 cup
- Oyster Sauce: 2 tablespoons
- Sesame Oil: 1 tablespoon
- Vegetable Oil: 2 tablespoons
- Broccoli Florets: 1 cup
- Carrots: 1 cup, julienned
Instructions
- Step 1: Cook the lo mein noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- Step 2: In a bowl, combine soy sauce, oyster sauce, and sesame oil. Set aside.
- Step 3: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 4: Add the broccoli florets and carrots to the wok with the chicken. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
- Step 5: Add the cooked noodles to the wok with the chicken and vegetables. Pour the sauce over the noodles and toss everything together until well combined and heated through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the lo mein in a skillet over medium heat, adding a splash of water or chicken broth to prevent it from drying out.
- Garnish with sesame seeds and chopped green onions for a restaurant-quality presentation.
- For extra flavor, marinate the chicken in half of the soy sauce mixture for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American