Who doesn’t love Chinese food for dinner?! It’s one of the favorites in our house, but we don’t want to spend those expensive take out prices all the time! That’s why we turn to this EZPZ chicken lo mein recipe! With AOOC Toasted Sesame Oil & Honey Ginger Balsamic you can make your stir fry burst with flavor!
EZPZ Chicken Lo Mein
Course: DinnerCuisine: ChineseDifficulty: Easy4
servings30
minutesIngredients
16 oz dried lo mein noodles (or fresh Chinese egg noodles)
1 lb chicken breast or tenders (cut into bite sized pieces)
2 Tbsp AOOC Ginger & Black Garlic Olive Oil
veggies of choice (I used broccoli, carrots, & bell peppers)
2 tsp toasted white sesame seeds (optional for garnish)
- Lo Mein Sauce
1/2 cup chicken or vegetable stock
2 Tbsp oyster sauce
1 1/2 Tbsp dark soy sauce (I didn’t have this so I doubled up on regular soy sauce. Still delicious but better with dark)
1 1/2 Tbsp low sodium soy sauce
1 tsp cornstarch
1/2 Tbsp AOOC Toasted Sesame Oil
1/2 Tbsp AOOC Honey Ginger Balsamic
1 tsp brown sugar
1 tsp Ginger
3 cloves garlic
Directions
- Fill large pot with water and bring to a boil. For dried noodles, boil 1 minute less than the package instructions state. If using raw egg noodles, boil for 2 minutes. (Noodles should be al dente but not overcooked)
- While noodles cook, combine sauce ingredients in a medium bowl and stir until the sugar dissolves.
- Put chicken in separate bowl and add 1 tablespoon of the sauce. Let marinate while prepping your vegetables.
- When noodles finish cooking, drain and rinse them under running water then drizzle with a small amount of AOOC Toasted Sesame Oil to keep them from sticking together.
- Next add a drizzle of AOOC Ginger & Black Garlic Olive Oil to your wok or pan and heat to medium high heat . Cook the chicken until fully cooked and then remove it from the pan and set aside.
- Next add the vegetables to your pan and stir fry together for 2 to 3 minutes or until tender.
- Add noodles, chicken, and sauce to the pan and toss together for 1 minute.
- Garnish with sesame seeds and serve.
