Ingredients
Method
- Prepare the Chicken: Season the thinly sliced chicken breast with salt and pepper. Set aside.
- Cook the Noodles: Boil lo mein noodles according to package instructions (typically 4–5 minutes). Drain and rinse with cold water to stop cooking. Set aside.
- Stir-Fry the Vegetables: In a large skillet or wok over medium-high heat, heat vegetable oil. Add minced garlic and sauté for 30 seconds until fragrant. Add bell peppers, snap peas, and carrots; stir-fry for 3–4 minutes until tender-crisp.
- Cook the Chicken: Add the seasoned chicken to the skillet with the vegetables. Cook until the chicken is no longer pink and cooked through.
- Combine Ingredients: Add the cooked noodles to the skillet. Pour in soy sauce, oyster sauce, and sesame oil. Toss everything together to coat evenly.
- Thicken the Sauce: Stir in the cornstarch-water mixture. Cook for an additional 1–2 minutes until the sauce thickens.
- Serve: Garnish with chopped green onions and serve hot.
Notes
Customize by adding your favorite vegetables or substituting chicken with tofu or shrimp.
For a spicier kick, add a dash of chili flakes or sriracha sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.