Ingredients

Scale

Protein & Vegetables

3–4 boneless, skinless chicken breasts, cut into thin strips

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 carrots, thinly sliced

2 green onions, chopped

Noodles

Lo Mein noodles, fresh or dried (about 8–10 ounces)

Sauce Ingredients

¼ cup low-sodium soy sauce

1 tablespoon sesame oil

3 cloves garlic, freshly minced

Optional: pinch of black pepper, crushed red pepper, or a drizzle of oyster sauce

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Instructions

Step 1: Prep the Ingredients

Gather all ingredients and slice the vegetables into uniform pieces for even cooking. Prepare the lo mein noodles according to package directions until al dente. Drain and set aside.

Step 2: Cook the Chicken

Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the sliced chicken breasts and sauté for 6–8 minutes, or until fully cooked and golden. Remove from the pan.

Step 3: Stir-Fry the Vegetables

In the same pan, add another splash of oil if needed. Toss in the bell peppers, carrots, and green onions. Cook for 3–4 minutes, stirring often, until crisp-tender.

Step 4: Combine & Toss

Add the cooked chicken back into the skillet. Add the cooked lo mein noodles, soy sauce, sesame oil, minced garlic, and any optional seasonings. Toss thoroughly until the noodles are coated and everything is heated through.

Step 5: Serve

Serve immediately while hot. You may add extra soy sauce or sesame seeds on top if desired.

Notes

Feel free to swap noodles for spaghetti in a pinch.

Add fresh ginger for extra aroma and depth.

Adjust soy sauce depending on your salt preference.

Author: Chef Berri
Category: dinner