Classic Chicken Lo Mein

1.Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1/2 tsp sesame oil. Mix well and set aside for at least 15 minutes.

2.Prepare the Lo Mein Sauce: In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce (if using), dark soy sauce (if using), rice vinegar, sugar, 1 tsp sesame oil, and white pepper. Set aside.

3.Cook the Noodles: Bring a large pot of salted water to a boil. Add the lo mein noodles and cook according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 teaspoon of vegetable oil to keep them from clumping.

4.Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the wok and set aside.

5.Sauté the Aromatics and Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the carrots, red bell pepper, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

6.Combine and Finish: Return the cooked chicken to the wok with the vegetables. Add the cooked noodles and the prepared lo mein sauce. Toss everything together using tongs, ensuring the noodles and vegetables are evenly coated with the sauce. Stir in the green onions and bean sprouts (if using) and cook for another 1-2 minutes until heated through.

7.Serve immediately, garnished with extra green onions if desired.