Chicken Stir Fry Noodles

Instructions

1. 1

   Marinate Chicken & Prepare Noodles

   • In a medium bowl, toss the chicken strips with 1 tbsp soy sauce and 1 tsp cornstarch until evenly coated. Set aside to marinate for at least 10 minutes.
   • While the chicken marinates, cook the lo mein noodles according to package directions until al dente. Drain immediately and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
2. 2

   Mix the Stir-Fry Sauce

   • In a small bowl, whisk together 1/4 cup low sodium soy sauce, oyster sauce, rice vinegar, brown sugar, toasted sesame oil, the remaining 1 tsp of cornstarch, and black pepper. Set aside.
3. 3

   Cook the Chicken

   • Heat 1 tbsp of canola oil in a large wok or skillet over high heat until it shimmers.
   • Carefully add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes, flipping once, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
   • Remove the chicken from the wok and set aside on a plate.
4. 4

   Stir-Fry the Vegetables

   • Add the remaining 1 tbsp of oil to the same wok over high heat.
   • Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
   • Add the broccoli florets and carrots. Stir-fry for 3-4 minutes until they begin to become tender-crisp.
   • Add the sliced bell pepper and the white parts of the scallions. Cook for another 2 minutes until all vegetables are vibrant and tender-crisp.
5. 5

   Combine and Serve

   • Return the cooked chicken to the wok with the vegetables.
   • Add the cooked noodles and pour the prepared sauce over everything.
   • Toss everything together continuously for 1-2 minutes until the noodles and chicken are well-coated and the sauce has thickened slightly, clinging to the ingredients.
   • Remove from heat. Stir in the green parts of the scallions.
   • Garnish with toasted sesame seeds and serve immediately.