Instructions

• In a medium bowl combine 2 tablespoons reduced-sodium soy sauce, 1 teaspoon minced fresh ginger, and 2 teaspoons minced garlic. Stir to combine. Cut 8 ounces chicken breast into bite-sized pieces and add to the marinade; toss to coat and set aside while you prepare the rest of the ingredients.
• Cook 8 ounces lo mein noodles according to package directions; drain and set aside.
• In a small bowl combine 2 tablespoons reduced-sodium soy sauce, 2 teaspoons brown sugar, 2 teaspoons oyster sauce, 1 teaspoon sesame oil, 1/2 teaspoon minced ginger, and 1 teaspoon sriracha. Stir well and set the sauce aside.
• Heat a wok or large skillet over medium-high heat. Add 1 tablespoon wok oil and let it warm until shimmering.
• Remove the chicken from the marinade (discard the marinade) and add the chicken to the hot wok. Stir-fry the chicken, stirring frequently, until cooked through, about 5 minutes. Transfer the cooked chicken to a plate and leave any oil in the wok.
• Add 8 ounces sliced white button mushrooms, 1 cup sliced bell pepper, 1 cup thinly sliced carrots (cut on the diagonal), 1/2 cup sliced white onion, and 3 teaspoons minced garlic to the wok. Stir-fry the vegetables, stirring frequently, until they are tender-crisp, about 3–5 minutes.
• Return the cooked chicken to the wok and add the cooked noodles. Pour the prepared sauce over everything.
• Toss or stir-fry everything together until the noodles and chicken are heated through and the sauce evenly coats the ingredients, about 1–2 minutes. Serve immediately.