This is such an easy and delicious dish to make. My whole family enjoys it (and this never happens)! Use any vegetables or meat (or shrimp) that you like. I often use whatever vegetables are about to go bad in my fridge. I really like cabbage, peas (I always have Trader Joe’s frozen petite peas), onions, squash, or a can of baby corn (this makes it look really authentic).
8 oz. thin sliced chicken breast
2 tablespoons canola oil
1 carrot, peeled and julienned
4 oz. assorted mushrooms, thinly sliced
1½ cup blanched broccoli florets
½ red pepper, julienned
1 handful bean sprouts
3 tablespoons low sodium soy sauce
2 tablespoons oyster sauce (look for one with no MSG)
1-tablespoon sesame oil
1 bag cooked Lo Mein noodles
* Add any additional vegetables
** Can substitute gluten free noodles for lo mein
Slice chicken into bite sized pieces. I make long strips and them cut them into 2-3 pieces. People usually like to get a few different things on their fork at one time so I think making the pieces small works well.
Heat the oil in a wok. Once hot, sauté the chicken until cooked through and lightly browned. Remove from the wok.
If needed, add another tablespoon of oil and sauté the vegetables. Not more than 5 minutes. Remember the broccoli is already cooked. Once cooked, add back in the chicken, noodles, and a few tablespoons of sauce. Add the sauce to taste, not the whole thing at one time. The sauce can be salty, so please don’t add any additional salt. You can always dilute the sauce with a tablespoon of water.