Ingredients

¾ pound boneless, skinless chicken thighs, sliced thinly

Salt and pepper, to taste

2 teaspoons cornstarch

2 teaspoons water

1 tablespoon sesame oil, divided

¼ cup vegetable oil, divided

2 cloves garlic, minced

2 teaspoons minced ginger

2 cups shredded cabbage

1 cup sliced onion

½ cup matchsticked carrots

1 tablespoon dry sherry cooking wine

10 ounces lo mein egg noodles, cooked al dente

¼ cup low sodium chicken broth

3 tablespoons low-sodium soy sauce

⅛ teaspoon kosher salt

⅛ teaspoon granulated sugar

1 cup bean sprouts

¼ cup chopped green onion, plus more for garnish

Instructions

Step 1: In a medium bowl, season the chicken with salt and pepper. Add the cornstarch, water, and 2 teaspoons of sesame oil, then mix thoroughly to coat the chicken evenly.

Step 2: Heat 2 tablespoons of vegetable oil in a wok over high heat. Sear the chicken on all sides for 3-4 minutes until lightly browned, then transfer it to a plate and set aside.

Step 3: Add another 2 tablespoons of vegetable oil to the wok. Stir in the minced garlic and ginger, cooking for about 15 seconds until fragrant.

Step 4: Toss in the shredded cabbage, sliced onion, and matchsticked carrots. Stir-fry the vegetables for 1 minute, then drizzle dry sherry cooking wine around the edge of the wok.

Step 5: Add the cooked lo mein noodles, cooked chicken, and chicken broth to the wok. Stir well to combine all ingredients evenly.

Step 6: Pour in the soy sauce, remaining sesame oil, kosher salt, and granulated sugar. Stir-fry everything together for 30 seconds to blend the flavors.

Step 7: Add the bean sprouts and chopped green onion. Stir-fry for another 1-2 minutes, then remove from heat. Serve garnished with additional green onion if desired.

Tips & Variations

For a vegetarian option, substitute chicken with firm tofu or extra vegetables like bell peppers and mushrooms.

Use fresh, high-quality egg noodles for better texture and flavor.

If you prefer a spicier dish, add a dash of chili oil or red pepper flakes during the final stir-fry.

To enhance the sauce, try adding a teaspoon of hoisin sauce or oyster sauce along with the soy sauce.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used as a leaner alternative, but be careful not to overcook it as it can dry out faster than thighs.

What noodles work best for lo mein?

Traditional egg noodles, specifically lo mein noodles, work best for this dish because of their texture and ability to hold the sauce. If unavailable, spaghetti or thin wheat noodles can be substituted.