Ingredients:

  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • 12 oz lo mein noodles
  • 2 tbsp neutral oil
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 cup soy sauce
  • 3 tbsp honey
  • 1 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 2 stalks green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Cook noodles according to package instructions. Drain and toss with a drop of sesame oil to prevent sticking.
  2. In a bowl, toss the chicken pieces with salt and 1 tablespoon of cornstarch.
  3. In a small bowl, whisk together soy sauce, honey, oyster sauce, rice vinegar, and sesame oil; set aside.
  4. Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
  5. Add chicken in a single layer and sear undisturbed for 3 minutes until a golden-brown crust forms.
  6. Flip the chicken and cook for another 2-3 minutes until cooked through, then remove chicken from the pan and set aside on a plate.
  7. In the same pan, add minced garlic and ginger and sauté for 30 seconds until fragrant.
  8. Pour in the whisked glaze and let it bubble for 1-2 minutes.
  9. Stir in the cornstarch slurry and simmer until the sauce thickens into a glossy glaze.
  10. Return the chicken and cooked noodles to the pan, tossing until evenly coated.
  11. Garnish with sliced green onions and toasted sesame seeds.