Chicken Lo Mein

Ingredients

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Ginger root

  Raw

  ½ tsp or 1g

• Sauce, hot chile, sriracha

  ½ tsp or 3g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mushrooms

  White, raw

  2 cup pieces or 140g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Carrots

  Raw

  1 large or 72g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Spinach

  Raw

  3 cup or 90g

• Egg noodles

  Dry, enriched

  6 oz or 170g

Directions

1. Slice chicken thighs into strips. Heat half of the olive oil in a pan over medium-high heat. Add chicken and sauté until cooked through to 165°F and no longer pink, about 7-10 minutes.
2. In a small bowl, whisk together the soy sauce, sugar, sesame oil, ginger, and Sriracha; set aside.
3. In a large pot of boiling water, cook the egg noodles according to package instructions; drain well.
4. Heat the remaining olive oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, bell pepper, and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in peas and spinach until the spinach has wilted, about 2-3 minutes.
5. Stir in the egg noodles, cooked chicken, and soy sauce mixture, and gently toss to combine. Serve immediately.