Ingredients
- 8 ounces lo mein noodles
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast thinly sliced
- 1 medium carrot julienned
- 1 red bell pepper thinly sliced
- 2 cups broccoli florets
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 2 green onions sliced for garnish
Instructions
- Cook the noodles according to the package instructions until al dente, then drain and set aside.
- In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced chicken and cook until browned and no longer pink inside, about 5-6 minutes.
- To the skillet, add the carrot, bell pepper, broccoli, garlic, and ginger. Stir-fry until the vegetables are tender-crisp, about 3-4 minutes.
- In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, and brown sugar until well combined.
- Pour the sauce over the chicken and vegetables in the skillet. Add the cooked noodles and toss everything together until the noodles are well coated with the sauce and heated through, about 2 minutes.
- Garnish with sliced green onions and serve hot.
