Quick & Easy Chicken Lo Mein

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• 14 oz lo mein noodles (fresh kind)
  Ingredient note

  Source: 14 oz lo mein noodles (fresh kind)
• 1/2 lb chicken breast (or chicken thighs, sliced against the grain into 1/4-inch thick pieces)
  Ingredient note

  Source: 1/2 lb chicken breast (or chicken thighs, sliced against the grain into 1/4-inch thick pieces)
• 1 cup green cabbage (or napa cabbage, chopped)
  Ingredient note

  Source: 1 cup green cabbage (or napa cabbage, chopped)
• 1 cup red bell pepper (or orange/yellow bell pepper, julienned)
  Ingredient note

  Source: 1 cup red bell pepper (or orange/yellow bell pepper, julienned)
• ½ cup carrot (or celery, julienned)
  Ingredient note

  Source: ½ cup carrot (or celery, julienned)
• 1 cup mung bean sprouts (or soy bean sprouts, rinsed & strained)
  Ingredient note

  Source: 1 cup mung bean sprouts (or soy bean sprouts, rinsed & strained)
• 2 each green onions (chopped into 2-inch long pieces)
  Ingredient note

  Source: 2 green onions (chopped into 2-inch long pieces)
• 1.5 tablespoon vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1.5 tablespoon vegetable oil (or any neutral oil)
• 1 tbsp + 1/2 tbsp shaoxing wine (or dry sherry/chicken broth)
  Ingredient note

  Source: 1 tbsp shaoxing wine (or dry sherry/chicken broth); Source: 1/2 tbsp shaoxing wine (or dry sherry/chicken broth)
• 1/2 tbsp + ½ tablespoon cornstarch (or potato starch/tapioca starch)
  Ingredient note

  Source: 1/2 tbsp cornstarch (or potato starch/tapioca starch); Source: ½ tablespoon cornstarch (or potato starch/tapioca starch)
• 1/2 tbsp sesame oil (or any neutral oil)
  Ingredient note

  Source: 1/2 tbsp sesame oil (or any neutral oil)
• 1/2 tsp + 2 tablespoon regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1/2 tsp regular soy sauce (or light soy sauce); Source: 2 tablespoon regular soy sauce (or light soy sauce)
• 1/4 tsp baking soda (do not skip!)
  Ingredient note

  Source: 1/4 tsp baking soda (do not skip!)
• 1 tablespoon dark soy sauce
  Ingredient note

  Source: 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce (or vegetarian stir fry sauce)
  Ingredient note

  Source: 1 tablespoon oyster sauce (or vegetarian stir fry sauce)
• 1/2 tbsp white granulated sugar (or cane sugar)
  Ingredient note

  Source: 1/2 tbsp white granulated sugar (or cane sugar)
• ¼ cup chicken stock (low-sodium)
  Ingredient note

  Source: ¼ cup chicken stock (low-sodium)
• 3 each garlic cloves (minced)
  Ingredient note

  Source: 3 garlic cloves (minced)

1. In a medium sized bowl with sliced chicken breast, add marinade ingredients as listed above and mix well. Set aside and marinate for 15 minutes at room temperature.
2. Meanwhile in a small bowl or measuring cup, combine the noodle sauce ingredients as listed above and set aside.
3. In a large pan or wok filled two-thirds of the way with water, bring to a boil on high heat. Blanch lo mein noodles for 45 seconds or until loosened. Strain the noodles in a colander and set aside.
4. Heat 1 tbsp or 15 ml of vegetable oil or any neutral oil in a large pan on medium heat. Fry marinated chicken until cooked through, about 2 minutes. Remove chicken from the pan and set aside.
5. Add in remaining oil and sauté carrots, red bell pepper, and green cabbage for 60 seconds or until crisp and slightly tender.
6. Add the noodles to the pan. Give the noodle sauce another mix and pour it around the noodles. Toss everything together.
7. Toss in the cooked chicken, green onions and bean sprouts and mix with noodles for 20 seconds. Transfer noodles to a large serving plate and enjoy!