INGREDIENTS:
- 10 ounces dry lo mein noodles, OR dry spaghetti works too
- 1/3 cup matchstick carrots shreds
- 1/2 cup snow peas or snap peas
- 2 medium skinless boneless chicken breasts, cut into 1″ chunks
- 2 tablespoons oil
- 1/2 cup spinach
- 2 1/2 garlic cloves, minced
- 1/2 teaspoon minced fresh ginger
- 1 red bell pepper, cut into thin strips
- salt and black pepper, to taste
- 2 green onions, chopped
For the sauce (Double recipe for extra saucy noodles)
- 1/4 cup dark soy sauce
- 4 tablespoons oyster sauce
- 1 tsp hoisin sauce
- 2 1/2 teaspoons dark brown sugar
- 2 teaspoons of sesame oil
- 1 1/2 tablespoons corn starch
- 1/2 Cup chicken broth
- 1 – 2 teaspoon Sriracha sauce – to taste
INSTRUCTIONS:
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In a large bowl, whisk your sauce ingredients together until well combined and set aside.
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Cook the noodles/spaghetti according to package, Drain and set aside as well.
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In a large non stick saute pan/wok, heat 1 tablespoon oil on medium high-heat.
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Add chicken and sprinkle salt and pepper, mix and cook until browned on both sides, roughly 5 minutes or so, set aside.
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Add remaining oil to same pan/wok, add in the garlic and ginger and cook for about 45 seconds, then add in the red peppers, carrots, spinach & snow peas, then cook and additional 2 minutes, until tender.
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Add in your drained noodles and the cooked chicken back into the same pan.
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Pour the sauce over noodles and toss WELL using tongs, making sure its completely coated.
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Turn the heat to a high temp to allow sauce to heat up and properly thicken
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feel free to add more water slowly if sauce is too thick.
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Toss again once more and sprinkle with green onions – serve immediately
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ENJOY!