For the Chicken:

2 chicken breasts, thinly sliced

1 tbsp soy sauce

1 tsp cornstarch

1 tbsp sesame oil (or vegetable oil)

For the Sauce:

¼ cup low-sodium soy sauce

2 tbsp oyster sauce (or hoisin sauce)

1 tbsp brown sugar

1 tbsp rice vinegar

1 tsp sriracha or chili flakes (optional)

½ cup chicken broth or water

For the Lo Mein:

8 oz lo mein noodles (or spaghetti)

1 tbsp sesame oil

3 cloves garlic, minced

1 tsp ginger, grated

1 cup carrots, julienned

1 cup broccoli florets

½ cup bell peppers, sliced

3 green onions, chopped

1 tbsp sesame seeds (for garnish)

Cook the Noodles:
Boil lo mein noodles according to package instructions. Drain and toss with 1 tbsp sesame oil to prevent sticking.
Marinate & Cook the Chicken:
Toss sliced chicken with soy sauce and cornstarch. Heat 1 tbsp oil in a large pan over medium-high heat. Cook the chicken for 4-5 minutes until golden brown. Remove from the pan and set aside.
Stir-Fry the Veggies:
In the same pan, add more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant. Add carrots, broccoli, and bell peppers. Stir-fry for 2-3 minutes until tender-crisp.
Add the Sauce & Noodles:
Whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, and chicken broth. Return chicken to the pan and pour in the sauce. Add cooked noodles and toss for 1-2 minutes until well coated.
Garnish & Serve:
Top with green onions and sesame seeds. Serve hot and enjoy!

Protein Swap: Use shrimp, beef, or tofu instead of chicken.

Extra Veggies: Add mushrooms, snow peas, or baby corn.

Make it Spicier: Increase sriracha or add chili oil.

Gluten-Free Option: Use gluten-free soy sauce and rice noodles.

Storage: Refrigerate leftovers for up to 3 days; reheat with a splash of water or broth.