1poundboneless skinless chicken breast cut into bite size pieces
1red bell pepper seeded and sliced
6ouncesbaby portabella mushrooms sliced
2-4baby bok choy cut into quarters
1/4cupbamboo shoots
10ozready-to-use low mein egg noodles
1/4cupfresh bean sprouts
3green onions cut in halves lengthwise then into 2” long pieces
sesame seeds
For the sauce:
3tablespoonsoyster sauce
1 1/2tablespoonshoisin sauce
1/2teaspoonminced garlic
1/2teaspoonminced ginger
2tablespoonssoy sauce
1tablespoonrice vinegar
1tablespoonhoney
Instructions
Heat a large wok or skillet over high heat and add 1 tablespoon canola oil. When the oil is hot, add the chicken.
Cook the chicken for 3-4 minutes on each side until no longer translucent and cooked through. Transfer the chicken to a plate and set aside.
Add the remaining 2 tablespoons of oil to the pan. Stir in the garlic, ginger and chili, cooking for 30 seconds. Add the bell pepper, mushrooms, bok choy and bamboo shoots. Stir fry until the vegetables are soften, approximately 1 minute.
In a small mixing bowl, whisk all ingredients for the sauce and set aside.
Add noodles and the sauce mixture to the pan. Stir fry until the noodles soak up the sauce, about 1 to 2 minutes.
Add the bean sprouts, green onions and chicken to the pan. Toss everything together and stir fry for approximately 1 minute.
Transfer to a serving plate and sprinkle with sesame seeds. Garnish with more chopped green onions, if desired.