1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced

1 tbsp soy sauce

1 tsp cornstarch

1 tsp sesame oil

3 tbsp soy sauce (use low sodium if preferred)

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 tsp brown sugar

1/4 cup chicken broth or water

1 tsp toasted sesame oil

8 oz (225g) lo mein noodles or spaghetti

2 tbsp vegetable oil (or peanut oil)

4 cloves garlic, minced

1 cup sliced bell peppers (red, yellow, or green)

1 cup shredded carrots

1 cup snap peas or snow peas

3 green onions, sliced (reserve some for garnish)

Optional: 1 tsp fresh ginger, grated

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In a bowl, combine the sliced chicken with 1 tablespoon of soy sauce, cornstarch, and sesame oil. Toss to coat the chicken evenly and let it marinate for 15-20 minutes.
In a separate small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, chicken broth (or water), and toasted sesame oil. Set aside.
Bring a large pot of water to a boil and cook the lo mein noodles (or spaghetti) according to package instructions. Drain and set aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and cook for 4-5 minutes, or until it is cooked through and golden brown. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of oil. Toss in the minced garlic (and grated ginger, if using), and stir-fry for 30 seconds until fragrant. Add the sliced bell peppers, shredded carrots, and snap peas (or snow peas) and stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
Add the cooked noodles and chicken back into the pan with the vegetables. Pour the sauce over the mixture and toss everything together until well combined and heated through.
Garnish with sliced green onions and serve hot!

Vegetarian Option: Substitute the chicken with tofu or tempeh for a vegetarian version.

Spicy Lo Mein: Add a drizzle of sriracha or red pepper flakes for a spicy kick.

Different Vegetables: Feel free to swap the vegetables based on availability—mushrooms, bok choy, or zucchini all work well.

For a gluten-free version, use gluten-free soy sauce and noodles.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.