30 Minute Chicken Lo Mein Better Than Takeout
Ingredients
- 8 ounces lo mein noodles
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, seeded and sliced into thin strips
- 1 cup bok choy, roughly chopped
- 1 cup sugar snap peas
- 1 cup shredded or sliced carrots
- 1 cup sliced mushrooms
- 2 garlic cloves, minced
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 1/2 teaspoon sesame oil
- 1/2 teaspoon ground ginger
Garnish
- sesame seeds
Preparation
Whisk together soy sauce, sugar, sesame oil, and ground ginger in a small mixing bowl
Cook lo mein noodles in a large pot according to package instructions
Add olive oil to a large skillet over medium-high heat
Season chicken with salt and pepper and add to the skillet
Cook until no longer pink, turning once, for a few minutes per side
Transfer chicken to a plate and cover with foil to keep warm
If needed, add another tablespoon of olive oil to the skillet
Cook garlic, bell pepper, peas, carrots, and mushrooms together for 4 minutes, stirring frequently
Add bok choy and continue cooking 3-4 more minutes until vegetables are tender and bok choy is wilted
Add the chicken back to the pan and stir until warmed
Remove from heat
Drain cooked noodles and add them to the pan with the chicken and vegetables
Pour sauce over everything and mix until well combined
Top with sesame seeds and serve immediately
