Ingredients

The following ingredients have 4 Servings
  • 12 ounces lo mein noodles
  • 3 tablespoons canola oil (divided)
  • 1/4 cup soy sauce
  • 2 tablespoons rice wine or dry sherry
  • 1 tablespoon chili oil (more according to your heat tolerance)
  • 2 tablespoons Sriracha sauce
  • 2 teaspoons Asian sesame oil
  • 1/4 cup brown sugar packed
  • 1/4 cup water
  • 2 boneless chicken breast halves (cubed into 1/2 inch pieces)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup green onions (sliced on the diagonal into 1/2 inch pieces)
  • 1 cup carrots (cut into matchsticks)
  • 1 red bell pepper (seeds removed, cut into matchsticks)
  • 4 cloves garlic (minced)
  • 1/4 cup fresh cilantro (chopped)
  • 2 tablespoons toasted sesame seeds

Instruction

  • Cook noodles according to package instructions and drain well.
  • Meanwhile in a small bowl whisk together soy sauce, rice wine, chili oil, Sriracha sauce, sesame oil, brown sugar, and water. Set aside.
  • In a large skillet, heat oil until shimmering. Season chicken with teaspoon salt and pepper. Add the chicken to skillet and cook, over medium-high heat, until chicken is cooked through, 3-5 minutes. Remove to a plate and set aside.
  • In the same skillet, add 1 tablespoon oil and stir fry the green onions, carrots, and red bell pepper, over high heat, just until tender-crisp. Add the garlic to veggies and cook until fragrant.
  • Add the noodles, sauce, and chicken back to the skillet, turning the heat down to low, and heat through. Adjust seasoning. Sprinkle with cilantro and sesame seeds and serve.