In a small bowl, season chicken with a teaspoon each of hoisin sauce, sesame oil, and soy sauce. Then, place a tablespoon of olive oil in a large wok over medium high heat. Carefully add chicken with tongs and cook for 5-7 minutes, or until cooked through, with an internal temperature of 165°F. Remove chicken and set aside.
In a small mixing bowl, whisk together the sauce ingredients: brown sugar, hoisin sauce, soy sauce, sesame oil, and rice vinegar. Set aside.
Meanwhile, boil water in a medium pot over high heat. Add lo mein noodles and cook according to package directions, around 6 minutes (al dente). Drain and set aside.
Add olive oil to the wok over medium-high heat. Add minced garlic and ginger purée until aromatic. Add vegetables. Stir and cook for around 5-7 minutes, or until cooked as desired.
Reduce heat to medium. Stir in cooked chicken, lo mein noodles, and sauce. Toss to coat.
Remove lo mein mixture from the wok with tongs and serve in bowls. Garnish with sliced green onions and enjoy!
Notes
You can switch up the meats if you like.
Use your favorite frozen stir fry mixture or use fresh vegetables.
Double this recipe to serve more people.
If you can't find lo mein noodles, linguine can be used.