Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 3 tbsp hoisin sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tsp minced garlic
  • 1 lb chicken breast, thinly sliced into strips
  • 2 tbsp neutral oil
  • 8 oz lo mein noodles
  • 2 cups shredded carrots
  • 1 cup sliced red bell pepper
  • 2 cups sliced bok choy
  • 1 cup snap peas

Instructions:

  1. Boil a large pot of water. While waiting, whisk together the soy sauce, hoisin sauce, toasted sesame oil, brown sugar, and minced garlic in a small bowl until the sugar is dissolved.
  2. Heat 1 tbsp of neutral oil in a wok or cast iron skillet over medium high heat until shimmering. Add chicken strips in a single layer and cook 3-5 mins until no longer pink and lightly golden. Remove chicken and set aside.
  3. Add the remaining 1 tbsp of oil to the pan. Toss in the shredded carrots, sliced red bell pepper, and snap peas.
  4. Stir fry for 2-3 mins until the colors look bright. Add the sliced bok choy during the last 60 seconds of cooking.
  5. Drain the cooked noodles. Add the cooked chicken and noodles into the wok with the vegetables.
  6. Pour the prepared savory glaze over the mixture.
  7. Using tongs, toss continuously for 2 mins until the sauce thickens and evenly coats the noodles.