Ingredients
Method
Preparation
- Gather all ingredients and chop the bell peppers, carrots, and green onions into bite-sized pieces.
- Mince the garlic and slice the chicken into thin strips.
Cooking
- Cook the Lo Mein noodles according to package instructions until just al dente. Drain, toss with a little sesame oil to prevent sticking, and set aside.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon sesame oil.
- Add the chicken in a single layer and sauté for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Remove the chicken and set aside.
- In the same pan, add the bell peppers, carrots, and white parts of the green onions. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender.
- Return the chicken to the skillet. Add the cooked noodles, soy sauce, remaining sesame oil if desired, and minced garlic. Toss everything together so the sauce coats the noodles and chicken evenly.
- Cook for 1 to 2 more minutes, stirring, until everything is heated through and well mixed. Taste and adjust with more soy sauce or a splash of rice vinegar for brightness.
- Serve hot, garnished with the green onion tops and sesame seeds. Offer extra soy sauce on the side for anyone who likes a saltier finish.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium heat with a splash of water or a little oil to loosen the sauce.