1 lb boneless, skinless chicken breast, cut into thin strips
1 Tbsp low-sodium soy sauce
1 tsp cornstarch
1 tsp olive oil
Lo Mein:
12 oz dry Lo Mein egg noodles
1 Tbsp toasted sesame oil
1 Tbsp olive oil
1 Tbsp minced ginger
1 Tbsp minced garlic
½ red onion, sliced
3 carrots, matchstick or julienned
1 red bell pepper, cut into 2-inch long strips
1 green bell pepper, cut into 2-inch long strips
½ cup sliced green onions, divided
2 cups shredded cabbage
¼ cup low-sodium chicken broth
3 Tbsp low-sodium soy sauce
2 Tbsp hoisin sauce
2 Tbsp Sriracha
1 tsp sugar
1 tsp toasted sesame oil
Instructions
In a medium bowl, whisk together the soy sauce, cornstarch, and olive oil until well-combined. Add the sliced chicken and toss well to coat.
Cook egg noodles according to package directions. Drain and set aside.
Heat sesame oil in a large, deep skillet over medium-high heat. Once hot, add the chicken, discarding any marinade. Cook for 4-5 minutes or until just browned and cooked through; remove to a plate and set aside.
Return skillet to heat and add 1 tablespoon olive oil. Add ginger and garlic; saute 1-2 minutes or until fragrant and golden. Add onion, carrots, and bell pepper; saute for 4-5 minute or until tender. Add half the sliced green onion and cabbage in the last minute of cooking.
Meanwhile, whisk together the broth, soy sauce, hoisin, Sriracha, sugar, and toasted sesame oil until well-combined.
Add cooked lo mein to the skillet and top with the sauce and chicken; toss well to coat and heat through for 1-2 minutes. Serve hot, topped with remaining green onions.