Ingredients
1 rotisserie chicken (shredded), 12 oz lo mein noodles, 1 cup julienned carrots, 1 cup sliced bell peppers, 1/2 cup broccoli florets, 2 green onions (sliced), 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 2 cloves garlic (minced), 1 tbsp fresh ginger (grated), 1 tbsp vegetable oil, 1/4 cup vegetable broth (optional), 1 tsp cornstarch (optional for thickening)
Instructions
Bring water to boil, cook noodles according to package instructions. Drain and set aside.
Heat vegetable oil in a wok or large skillet over high heat.
Add garlic and ginger, sauté 30 seconds until fragrant.
Add carrots, bell peppers, and broccoli; stir-fry 2-3 minutes until slightly tender.
Toss in noodles and shredded chicken.
In a bowl, whisk soy sauce, oyster sauce, sesame oil, and broth (if using). Add to the wok with chicken mixture.
Cook 1-2 minutes until heated through. Optional: Stir in cornstarch mixed with 2 tbsp water for thicker sauce.
Toss with sliced green onions before serving.
Notes
Use chicken thighs if breast is too lean
Substitute zucchini or cabbage for peppers if preferred
Store leftovers in airtight containers for up to 3 days
Reheat in microwave or skillet for best texture
Adjust soy sauce for lower sodium needs
- Prep Time: 15
- Cook Time: 15
- Category: Quick Chicken
- Method: Stir Fry
- Cuisine: American Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 11000mg
- Fat: 16g
- Saturated Fat: 2.5g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg