Ingredients:

  • 1/2 cup soy sauce
  • 2 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 tbsp cornstarch
  • 1 tsp rice vinegar
  • 1 tsp freshly grated ginger
  • 1 lb chicken breast, thinly sliced into strips
  • 8 oz lo mein noodles
  • 2 cups shredded carrots
  • 2 cups snap peas, trimmed
  • 1 red bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 tbsp toasted sesame seeds
  • 3 stalks green onions, thinly sliced

Instructions:

  1. Whisk together soy sauce, toasted sesame oil, honey, cornstarch, rice vinegar, and grated ginger in a small bowl until the cornstarch is fully dissolved.
  2. Boil lo mein noodles according to package instructions, draining them 1 minute early to keep them al dente. Rinse immediately with cold water and set aside.
  3. Heat 1 tbsp of vegetable oil over high heat in a wok or cast-iron skillet. Add chicken strips in a single layer and sear undisturbed for 2 minutes until golden-brown; flip and cook for another 2 minutes, then remove chicken from the pan.
  4. Add the remaining vegetable oil to the pan. Stir-fry carrots, snap peas, and sliced bell pepper for 3 minutes. Stir in minced garlic and cook for 30 seconds.
  5. Return the cooked chicken and noodles to the pan. Pour the prepared sauce over the mixture and toss constantly for 2-3 minutes until the sauce thickens into a glossy glaze.
  6. Garnish with toasted sesame seeds and sliced green onions before serving.