Everything here moves quickly once the wok is hot, so the sauce is whisked and the noodles are cooked before the chicken goes in.
The vegetables are broccoli florets and a julienned carrot, stir-fried until crisp-tender, with green onion added right at the end.
Into the Wok, in Order
Once the oil is hot, the order below takes only a few minutes, so have every item ready beside the stove.
Before the heat
Sauce whisked; noodles cooked and drained
Nothing waits on these once the wok is hot.
Hot oil
1 lb thinly sliced chicken breast
Stir-fried until browned and 165°F, then out.
Same wok
2 cups broccoli florets and 1 julienned carrot
Until crisp-tender.
All back in
Green onion, noodles, chicken and the sauce
Tossed over high heat until glossy and hot.
Off the heat
1 tsp sesame seeds
Served immediately.
How to Make It
Sauce whisked first
Whisk the soy sauce, oyster sauce, hoisin, sesame oil, cornstarch and water together.
Noodles cooked and drained
Cook the noodles according to the package directions and drain.
Chicken stir-fried to 165°F and lifted out
Heat the oil in a wok or large skillet. Stir-fry the chicken until browned and 165°F, then take it out.
Vegetables, then noodles, chicken and sauce
Stir-fry the broccoli and carrot until crisp-tender. Add the green onion, noodles, chicken and sauce and toss over high heat until glossy and hot.
Sesame seeds and straight to the table
Finish with sesame seeds and serve immediately.
Why This Recipe Works
- Whisking cornstarch into the sauce ahead means it thickens and turns glossy the moment it hits the hot noodles.
- Thinly sliced chicken cooks through to 165°F in a few minutes over high heat.
- Taking the chicken out before the vegetables go in keeps it from overcooking.
- Soy, oyster and hoisin sauces together give the noodles a salty, savoury and slightly sweet coating.
Ingredient Notes
- Lo mein or fresh egg noodles
- Eight ounces, cooked by their package directions before the stir-fry.
- Chicken breast
- One pound, sliced thin so it reaches 165°F quickly in the wok.
- Soy, oyster and hoisin sauces
- Three tablespoons low-sodium soy with a tablespoon each of oyster and hoisin.
Frequently Asked Questions
Do I need a wok?
A large skillet over high heat works too.
How do I know the chicken is cooked?
Check the thickest slice with an instant-read thermometer. Chicken is done at 165°F.
Can this go in a slow cooker?
This recipe is written for a hot wok or skillet on the stove, and the timing depends on that.
Success Tips
- Slice the chicken across the grain for tender strips.
- Cut the broccoli into small florets so they cook as fast as the carrot.
- Re-whisk the sauce right before pouring; the cornstarch settles.
Serving Ideas
Serve straight from the wok into bowls, with the chicken, broccoli and carrot tossed through the glossy noodles and sesame seeds on top.
