Ingredients
- For the chicken and noodles:
- 8 ounces lo mein noodles or spaghetti
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 1 cup sliced carrots
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- For the sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- Optional garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, cornstarch, and water.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
- In the same pan, sauté carrots, bell pepper, snap peas, and garlic for 3–4 minutes until tender-crisp.
- Return chicken to the pan and add cooked noodles.
- Pour sauce over everything and toss well to coat.
- Cook for 2–3 minutes until sauce thickens slightly and everything is heated through.
- Garnish with green onions and sesame seeds if desired. Serve warm.
Notes
- Spaghetti can be used as a substitute for lo mein noodles.
- Toss noodles lightly with oil after draining to prevent sticking.
- Add mushrooms or shredded cabbage for extra vegetables.
- Stir in red pepper flakes or sriracha for heat.
- Use gluten-free noodles and tamari for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg