Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar or use honey
  • 1 teaspoon ground ginger
  • 1 teaspoon sriracha or to taste
  • 1 teaspoon sesame oil (+ 1 tablespoon divided)
  • 1 pound chicken breast (or use chicken thighs - cut into bite-sized pieces)
  • Salt and pepper to taste
  • 1 cup napa cabbage (shredded)
  • 1 red bell pepper (chopped, or use hotter peppers as desired)
  • 1 cup cremini mushrooms (sliced)
  • 1 large carrot (julienned)
  • 1/2 cup snow peas
  • 2 cups bok choy
  • 3 cloves garlic (minced)
  • 8 ounces lo mein noodles (egg noodles)
  • For Garnish: sesame seeds, red chili flakes

Instruction

  • Set a small pot of water to boiling on the stovetop. This will be for your lo mein noodles.
  • Whisk together the dark and light soy sauce, oyster sauce, sesame oil, sugar or honey, ginger and sriracha until well combined. Set aside until ready to use.
  • Heat 1 teaspoon sesame oil in a large wok or pan to medium-high heat. Season the chicken with salt and pepper and stir fry 3-4 minutes, or until cooked through. Set aside.
  • Stir Fry the Vegetables. Heat 1 tablespoon sesame oil in the same wok to medium high heat. Add the cabbage, bell pepper, mushrooms and carrot. Stir fry for 5-6 minutes to soften.
  • Add the snow peas, bok choy and garlic. Cook, stirring, 2-3 more minutes to soften.
  • While the vegetables are cooking, boil the lo mein noodles for 3-4 minutes, or until cooked to your liking. Drain.
  • Stir the prepared lo mein noodles, reserved chicken and reserved lo mein sauce into the wok. Toss and stir until well coated and warmed through.
  • Garnish with sesame seeds and red chili flakes and serve.