Servings 4 servings
Ingredients
For the sauce:
- 3 Tablespoons low sodium soy sauce
- 3 Tablespoons hoisin sauce
- 1 teaspoon sesame oil
For the lo mein:
- 8 ounces uncooked lo mein noodles (See Kelly’s Note)
- 2 teaspoons olive oil
- 1 teaspoon sesame oil
- 1 1/2 Tablespoons minced garlic
- 2 medium boneless, skinless chicken breasts, cut into thin strips
- 1 cup shredded carrots
- 1 cup snow peas
- 3 cups fresh spinach
Instructions
Make the sauce:
- In a small bowl, whisk together the soy sauce, hoisin sauce and sesame oil. Set the sauce aside.
Make the lo mein:
- Bring a large pot of water to a boil. Add the lo mein noodles and cook until al dente. Drain and set aside.
- In a large nonstick sauté pan set over medium heat, add the olive oil and sesame oil. Once hot, add the garlic and chicken and cook, stirring constantly, until the chicken is cooked through. Remove the chicken from the pan and set it aside.
- Add the carrots and snow peas to the pan and cook, stirring constantly, until the vegetables are tender, about 3 minutes. Add the spinach, cooked noodles, chicken and prepared sauce to the pan and cook, stirring, until combined and the spinach is wilted, about 2 minutes. Serve immediately.
Notes
- You can find lo mein noodles in the Asian foods section of most major supermarkets. If you can’t find lo mein, you can substitute linguine or spaghetti.
- Before you start cooking, have all your ingredients prepped and ready to go. Stir-frying happens fast, and you don't want to be caught chopping while the garlic is sizzling!
- A wok is ideal, but if you don't have one, a large skillet will work. The key is having a wide surface area to ensure even cooking.
- When stir-frying the chicken, give it some space. Overcrowding the pan can lead to uneven cooking, and we want those chicken strips to be perfectly juicy and flavorful.
- Minced garlic burns quickly, so keep an eye on it. Add it to the hot oil just until it becomes fragrant, which takes about 30 seconds.
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