Ingredients
- 8 ounces egg noodles or lo mein noodles
- 1 pound boneless, skinless chicken breast, sliced thinly
- 2 tablespoons vegetable oil
- 2 cups mixed vegetables (like bell peppers, carrots, and snow peas)
- 3 green onions, chopped
- 3 cloves garlic, minced
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- Salt and pepper, to taste
Equipment Needed
- Large pot for boiling noodles
- Skillet or wok for stir-frying
- Mixing bowl
- Wooden spoon or spatula
- Knife and cutting board
Step-by-Step Instructions
To start, bring a large pot of water to a boil and cook the noodles according to the package instructions. I often choose egg noodles for their wonderful texture. Once cooked, drain them and set aside, making sure to toss them with a splash of oil to prevent sticking. Meanwhile, in a large skillet or wok, heat some vegetable oil over medium-high heat. When it’s hot and shimmering, add the sliced chicken and season with a pinch of salt and pepper. I love seeing the chicken turn golden brown—there’s something so satisfying about it! (See the next page below to continue steps…)